Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer

Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial mea...

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Main Author:	Noorhafiza, Yahya
Format:	Thesis
Language:	English
Published:	2023
Subjects:	TA Engineering (General) Civil engineering (General) TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf
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spelling	my-ump-ir.415372024-06-11T02:14:29Z Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer 2023-09 Noorhafiza, Yahya TA Engineering (General). Civil engineering (General) TP Chemical technology Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial meat tenderizer including bromelain and papain, Syzygium polyanthum leaves have not been explored by the meat industry due to lack of scientific literature. Besides, the concentration of components used in the extraction buffer during the extraction of protease from the leaves of S. polyanthum have not been optimized. Hence, a 24 full factorial design (FFD) was performed to screen the concentration of potassium phosphate (KPO4), Triton X-100, glycerol and dithiotreitol (DTT) in the extraction buffer that affect the protease activity. The results demonstrated that the concentration of KPO4 and DTT contributed significantly to the effect of protease activity. Later, the extraction of protease was optimized using response surface methodology (RSM) by varying the concentration of KPO4 and DTT in the extraction buffer. The results showed that the extraction buffer formed by 3.18 M of KPO4 and 1.81 M of DTT exhibited the optimal protease activity with R2 of 0.8357. There was no significant difference (0.082 %) between the predicted (0.5004 U/ mL) and experimental results (0.5008 ± 0.0500 U/ mL). The optimum temperature and pH for the protease activity of S. polyanthum protease were found to be at 60 °C and pH 7. The S. polyanthum protease was identified as cysteine protease because it was inhibited by iodoacetamide, a cysteine protease inhibitor. In the present study, the S. polyanthum protease exhibited comparable ability with papain as meat tenderizer at different unit activity (U/ mL) by showing a reduction in a number of protein bands in the electrophoretic analysis. There were an increase of water holding capacity (WHC) and a decline of pH with the increase of protease activity for both proteases (S. polyanthum protease and papain). These results conclude that S. polyanthum protease can be employed as a potential alternative meat tenderizer. 2023-09 Thesis http://umpir.ump.edu.my/id/eprint/41537/ http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf pdf en public masters Universiti Malaysia Pahang Al-Sultan Abdullah Faculty of Chemical and Process Engineering Technology Zatul Iffah, Mohd Arshad
institution	Universiti Malaysia Pahang Al-Sultan Abdullah
collection	UMPSA Institutional Repository
language	English
advisor	Zatul Iffah, Mohd Arshad
topic	TA Engineering (General) Civil engineering (General) TP Chemical technology
spellingShingle	TA Engineering (General) Civil engineering (General) TP Chemical technology Noorhafiza, Yahya Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
description	Meat tenderness is a crucial trait that contributes to the consumer eating satisfaction and acceptance in meat product marketability. Therefore, an effective meat tenderization technique is required by exploring plant-based protease as meat tenderizer. In spite of easy availability of commercial meat tenderizer including bromelain and papain, Syzygium polyanthum leaves have not been explored by the meat industry due to lack of scientific literature. Besides, the concentration of components used in the extraction buffer during the extraction of protease from the leaves of S. polyanthum have not been optimized. Hence, a 24 full factorial design (FFD) was performed to screen the concentration of potassium phosphate (KPO4), Triton X-100, glycerol and dithiotreitol (DTT) in the extraction buffer that affect the protease activity. The results demonstrated that the concentration of KPO4 and DTT contributed significantly to the effect of protease activity. Later, the extraction of protease was optimized using response surface methodology (RSM) by varying the concentration of KPO4 and DTT in the extraction buffer. The results showed that the extraction buffer formed by 3.18 M of KPO4 and 1.81 M of DTT exhibited the optimal protease activity with R2 of 0.8357. There was no significant difference (0.082 %) between the predicted (0.5004 U/ mL) and experimental results (0.5008 ± 0.0500 U/ mL). The optimum temperature and pH for the protease activity of S. polyanthum protease were found to be at 60 °C and pH 7. The S. polyanthum protease was identified as cysteine protease because it was inhibited by iodoacetamide, a cysteine protease inhibitor. In the present study, the S. polyanthum protease exhibited comparable ability with papain as meat tenderizer at different unit activity (U/ mL) by showing a reduction in a number of protein bands in the electrophoretic analysis. There were an increase of water holding capacity (WHC) and a decline of pH with the increase of protease activity for both proteases (S. polyanthum protease and papain). These results conclude that S. polyanthum protease can be employed as a potential alternative meat tenderizer.
format	Thesis
qualification_level	Master's degree
author	Noorhafiza, Yahya
author_facet	Noorhafiza, Yahya
author_sort	Noorhafiza, Yahya
title	Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_short	Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_full	Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_fullStr	Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_full_unstemmed	Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
title_sort	optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer
granting_institution	Universiti Malaysia Pahang Al-Sultan Abdullah
granting_department	Faculty of Chemical and Process Engineering Technology
publishDate	2023
url	http://umpir.ump.edu.my/id/eprint/41537/1/ir.THESIS-MKT17007-NOORHAFIZA%20%282%29.pdf
_version_	1804887985858019328

Optimization of protease extraction and characterization of protease from syzygium polyanthum as potential meat tenderizer

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