P.G. Schnell, D. V. Vadehra, R.C. Baker
Abstract
The effect of several proteolytic enzymes on heat initiated binding of chunk meat was studied. All the proteolytic enzymes tested showed a decrease in binding scores in the following order: collagenase, ficin, elastase, protease, papain, trypsin and chymotrypsin. The involvement of stroma proteins in binding is suggested.
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The effect of several proteolytic enzymes on heat initiated binding of chunk meat was studied. All the proteolytic enzymes tested showed a decrease in binding scores in the following order: collagenase, ficin, elastase, protease, papain, trypsin and chymotrypsin. The involvement of stroma proteins in binding is suggested.
Key concepts: Papain, Trypsin, Proteases, Proteolytic enzymes, Protease, Chymotrypsin, Collagenase, Enzyme