1. ENZYMES COMMERCIALLY APPLIED IN MEAT INDUSTRY PRESENTED BY:-SHUBHAM SWARAJ F.P.E (11008045) FINAL YEAR

2. Lists of Enzymes used in Meat Industry

3. 1). Introduction about Papain  Papain, a mixture of enzymes from the papaya fruit, has been studied for its tenderizing effects since the 1940’s.

4. Function of Papain  Papain is a highly aggressive, indiscriminate enzyme causing significant degradation to both myofibrillar and collagen proteins, yielding protein fragments of several sizes.

5. Role of Papain  It is much more effective when injected into the product due to its poor ability to penetrate surfaces.  The optimal temperature range for papain is 65-80°C but Ashie et al. (2002) did find a significant increase in tenderness after one and two weeks of storage.

6. Mechanism of Papain  Papain solubilize collagen with some showing little to no degradation and some a major increase in collagen solubility.

7. Strength of hydrolysis of myofibrillar proteins and collagen by various enzymes ProteaseHydrolysis of myofibrillar proteins Hydrolysis of collagen PapainExcellentModerate BromelainModerateExcellent FicinModerateExcellent AspergillusModeratePoor BacillusModerateExcellent

8. Commercial Application of papain 1)PANOL® PURIFIED PAPAIN Purified, standardized, soluble papain powder obtained from the fruit of papaya (Carica). Will rapidly hydrolyze a variety of proteins over a wide range of conditions. 2).LIQUIPANOL® T100 Specially formulated liquid papain.

9. 2). Bromelain  An enzyme mixture coming from pineapple, bromelain (a cystein protease), has been studied since the 1950’s.

10. Function of Bromelain  Bromelain first degrades 40% of the collagen in the sarcolemma followed by degradation of myosin in the myofibrillar component (Wang et al., 1958; Kang and Rice, 1970).

11. Mechanism of Bromelain  McKeith et al. (1994) found a significant increase in tenderness when an enzyme solution was injected into muscle versus dipping or tumbling in brine.

12. Commercial Application of Bromelain  ENZECO® BROMELAIN Protease from the fruit of pineapple (Ananas comosus) characterized by its controlled selective hydrolysis over a wide range of conditions

13. 3). Ficin  Ficin, a vegetable-based enzyme, is derived from figs. The enzyme exhibits less activity against all types of proteins when compared to papain and bromelain

14. Function of Ficin  This thiol protease, although capable of minimal degradation of collagen and elastin, will preferentially degrade myofibrillar protein.

15. Mechanism of Ficin  Ficin is able to degrade elastin at temperatures as low as 20°C whereas it has little activity against collagen and myofibrillar proteins below 40°C.

16. Commercial Application of Ficin ENZECO® FICIN 100 Derived from the latex of ficus glabrata fig tree, it has a rapid rate of reaction and a low temperature of inactivation.

17. 4). Bacillus subtilis proteases  Blend of proteolytic enzymes (alkaline elastase and neutral protease) derived from Bacillus subtilis were approved as GRAS in 1999 (FDA, 1999).

18. Function Bacillus subtilis proteases  It specifically degrades collagen and elastin with little degradation of myofibrillar protein resulting in less tenderizing effect but also decreasing the possibility of over-tenderizing.

19. Mechanism of Bacillus subtilis  Bacillus subtilis proteases’ optimal and activity ranges vary depending upon the organism from which they are produced. McConn et al. (1964) found neutral protease activity to rapidly increase at 50°C with a dramatic drop above 65°C.

20.  Enzymatic activity occurs during storage for one, two and three days at 4°C as measured by a decrease in relative hardness.  This bacterial protease was developed to be an inexpensive alternative for ficin.

21. Commercial Application ENZECO® NEUTRAL BACTERIAL PROTEASE 160K Derived from B.subtilis, this enzyme preparation was approved for use as a meat tenderizer in 1999. The enzyme has similar temperatures of inactivation as Ficin but is much less expensive and is in more consistent supply.

22. 5). Aspergillus oryzae proteases  Aspergillus oryzae produces an aspartic protease that shows a self-limiting proteolytic activity in meat systems.

23. Function of Aspergillus oryzae proteases Proteolytic activity of Aspergillus has been known and studied since the 1950’s (Underkofler et al., 1958). Myofibrillar proteins are the main substrate for activity while little, if any, collagen breakdown occurs.

24. Mechanism of Aspergillus oryzae proteases 1)This aspartic protease shows minimal activity during refrigerated storage through 14 days of storage but increases to an optimum at 55°C before dropping dramatically at 60°C. 2).The enzyme from Aspergillus is active in acidic conditions and activity is maintained up to pH 7.0 before rapidly declining (Ashie et al., 2002).

25. Commercial application Aspergillus oryzae proteases ENZECO® FUNGAL PROTEASE 300 A highly concentrated fungal proteolytic enzyme produced from Aspergillus Oryzae. Available as a powder. 300,000 HUT/gram.

26. Commercial names of enzymes used ProteaseCommercial name Stated activity units/mg PapainPANOL® 300 PURIFIED PAPAIN >300 MCU BromelainENZECO® BROMELAIN 240 228-276 MCU FicinENZECO® FICIN 260250-300 MCU AspergillusENZECO® FUNGAL PROTEASE CONCENTRATE 400 HUT AspergillusENZECO® FUNGAL PROTEASE 400 400 HUT BacillusENZECO® NEUTRAL BACTERIAL PROTEASE 160 152-184 PC

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