Optimization of a protease extraction using a statistical approach for the production of an alternative meat tenderizer from Spondias cytherea roots
In this research, a novel protease from Ambarella (Spondias cytherea) was identified as a new potential halal meat tenderizer. Optimization of protease extraction by response surface methodology has found the optimized variables at pH 8.22, 4.95% of TX‐100, 6.80 mM of 2‐mercaptoethanol, and 1.71 min...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Blackwell Publishing Ltd.
2019
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/26712/1/Optimization%20of%20a%20protease%20extraction%20using%20a%20statistical.pdf |