Meat tenderization using bromelain enzyme extracted from pineapple waste
نویسندگان
چکیده
منابع مشابه
Isolation and Purification of Bromelain from Waste Peel of Pineapple for Therapeutic Application
The aim of this work was to isolate and purify bromelain extracted from the pineapple peel by ammonium sulfate precipitation (40-80%), followed by desalting and freeze-drying with a 75% activity recovery and 2.2 fold increased specific activity. Ion exchange chromatography on DEAE-Sepharose was able to separate the polysaccharides from the enzyme, which was recovered in the elution step, mainta...
متن کاملTherapeutic uses of pineapple-extracted bromelain in surgical care - A review.
Bromelain is an extract obtained from the pineapple plant and is used as a traditional folk remedy for several ailments. In this review, a comprehensive electronic database search was carried out to compile available literature on therapeutic implications of bromelain. Pharmaceutical value of bromelain has been demonstrated in different surgical sub-specialties. Diverse biological processes lik...
متن کاملStudies of stability and characterization this enzyme bromelain in pineapple (Ananas comosus)
Background Bromelain is the generic name given to the set of derived endopeptidases belonging to members of the Bromeliaceae family, which belongs to the pineapple (Ananas comosus), being able to break the peptide bond, separating proteins and amino acids [1]. Bromelain possesses a wide range of therapeutic benefit as property of facilitating digestion of proteins, meat softening, ability to fa...
متن کاملThermal stability of free bromelain and bromelain-polyphenol complex in pineapple juice
Pineapple (Ananas comosus), Bromeliaceae family, is a fruit grows in tropical countries including Malaysia. This fruit has several pharmacological benefits due to the presence of high concentration of bromelain (cysteine proteases). Condition of elevated temperature will induce deformation of enzyme and result in loss of activity. Sulfhydryl groups in cysteine proteases are readily to be oxidiz...
متن کاملElectrical stimulation affects metabolic enzyme phosphorylation, protease activation, and meat tenderization in beef.
The objective of this study was to investigate the response of sarcoplasmic proteins in bovine LM to low-voltage electrical stimulation (ES; 80 V, 35 s) after dressing and its contribution to meat tenderization at an early postmortem time. Proteome analysis showed that ES resulted in decreased (P < 0.05) phosphorylation of creatine kinase M chain, fructose bisphosphate aldolase C-A, β-enolase, ...
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ژورنال
عنوان ژورنال: Food Research
سال: 2021
ISSN: 2550-2166,2550-2166
DOI: 10.26656/fr.2017.5(2).525