Cempedak Artocarpus integer leaf as a new source of proteolytic enzyme for meat tenderization

Wan Nadiah W. A., . and Cheong M.W., . and Azhar M.E, . and Rosma A., . and Liong M. T., . (2008) Cempedak Artocarpus integer leaf as a new source of proteolytic enzyme for meat tenderization. [Proceedings Paper]

Plants cempedak leaf jackfruit leaf papaya leat unripe papaya fruit ginger galangal turmeric and lime grass were screened for protease activity. Unused and wasted cempedak leaf was found to have the highest enzyme activity of 1.8 U/g leaf. The effect of aqueous and crude cempedak leaf extract on meat tenderization was studied. Beef meat samples were immersed in distilled water as control crude leaf extract and solution containing commercial protease enzyme for 1 h at room temperature 25 C and subjected to various evaluation methods. An increase in tenderness pH water-holding capacity and protein solubility was observed in meat treated with cempedak leaf extract. Electrophoretic SOS-PAGE patterns also showed a reduction in the number of high molecular weight bands in meat samples after enzyme treatments. Remarkable deformation and disruption of muscle fibre and connective tissue in enzyme-treated samples were observed with scanning electron microscope. In conclusion crude cempedak leaf enzyme can be an alternative source of plant protease enzyme with high commercial potential.

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Abstract

Plants cempedak leaf jackfruit leaf papaya leat unripe papaya fruit ginger galangal turmeric and lime grass were screened for protease activity. Unused and wasted cempedak leaf was found to have the highest enzyme activity of 1.8 U/g leaf. The effect of aqueous and crude cempedak leaf extract on meat tenderization was studied. Beef meat samples were immersed in distilled water as control crude leaf extract and solution containing commercial protease enzyme for 1 h at room temperature 25 C and subjected to various evaluation methods. An increase in tenderness pH water-holding capacity and protein solubility was observed in meat treated with cempedak leaf extract. Electrophoretic SOS-PAGE patterns also showed a reduction in the number of high molecular weight bands in meat samples after enzyme treatments. Remarkable deformation and disruption of muscle fibre and connective tissue in enzyme-treated samples were observed with scanning electron microscope. In conclusion crude cempedak leaf enzyme can be an alternative source of plant protease enzyme with high commercial potential.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. GE90 M3I61 2008 Call Number
AGROVOC Term:	Artocarpus integer
AGROVOC Term:	Enzymes
AGROVOC Term:	Meat
AGROVOC Term:	Tenderizing
AGROVOC Term:	Proteases
AGROVOC Term:	Scanning microscopy
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:14
URI:	http://webagris.upm.edu.my/id/eprint/11733

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