Application of papain enzyme in technology of meat products
DOI:
https://doi.org/10.31548/animal2021.03.005Keywords:
enzyme preparation, papain, enzyme, biotechnology, safetyAbstract
Production of enzyme preparations occupies one of the leading places in modern biotechnology and belongs to the industries whose production is constantly growing and the field of application is expanding.
Various enzyme preparations are widely used in the field of nutrition, this is due to their high catalytic activity, specificity of action, the ability to carry out biochemical reactions in mild conditions. Therefore, it is advisable to use enzymes for various industrial processes, both from an economic and technological point of view.
The purpose of the work was to investigate the chemical composition and the activity of papain enzyme preparation with subsequent application in technology of meat production in order to increase the biological value and improve the functional and technological properties of the finished product.
The analysis of literature sources and own research shows the prospects for research and the application of enzymes and enzyme preparations based on them in the food industry, as it improves the quality of finished products and the level of greening of production, more rational use of raw materials.
As a result of a study of the chemical composition, it was found that the papain enzyme has a high protein content of 87.44%, due to which it has a broader effect on meat proteins.
The dependence of papain activity on the pH of the medium, temperature, sodium chloride concentration, and enzyme concentration was studied. The results of the studies showed that the highest papain activity is in the range at pH 5.5–6.0. The enzyme has a maximum collagenase activity at pH 6.0 and at a temperature of 50–60 °C.
References
Kolpakova, V., Gulakova, V., Sardzhveladze, A. (2018). Composition on the basis of plant based proteins with the use of transgutaminase. International Multidisciplinary Scientific GeoConference: SGEM. 18, no. 6.2, 119-127. https://doi.org/10.5593/sgem2018/6.2/S25.016
Kamble, S. S., Gunasekaran, A., Gawankar, S. A. (2020). Achieving sustainable performance in a data-driven agriculture supply chain: A review for research and applications. International Journal of Production Economics. 219, 179-194. https://doi.org/10.1016/j.ijpe.2019.05.022
Israelian, V., Holembovska N. (2018). The use of non-traditional raw materials in baby food. Prodovolcha industriia APK. vol. 6. 37-40.
Kolyanovska, L., Palamarchuk, I., Sukhenko, Y., et al. (2019). Mathematical modeling of the extraction process of oil-containing raw materials with pulsed intensification of heat of mass transfer. Proceedings of SPIE - The International Society for Optical Engineering, 25 p.
https://doi.org/10.1117/12.2522354
Sukhenko, Y., Mushtruk, M., Vasyliv, V., Sukhenko, V., Dudchenko, V. (2019). Production of Pumpkin Pectin Paste. In Ivanov, V., Trojanowska, J., Machado, J., Liaposhchenko, O., Zajac, J., Pavlenko, I., Edl, M., Perakovic, D. Advances in Design, Simulation and Manufacturing II. Proceedings of the 2nd International Conference on Design, Simulation, Manufacturing: The Innovation Exchange, DSMIE-2019, Juna 11-14, 2019, Lutsk, Ukraine. Switzerland : Springer International Publishing, 805-812. https://doi.org/10.1007/978-3-030-22365-6_80
Zheplinska, M., Mushtruk, M., Vasyliv, V., Slobodyanyuk, N., Boyko, Y. (2021). The Main Parameters of the Physalis Convection Drying Process. In Design, Simulation, Manufacturing: The Innovation Exchange (pp. 306-315). Springer, Cham. https://doi.org/10.1007/978-3-030-77823-1_31
Altan A. (2008). Studies on the degreasing of skin by using enzyme in liming process. Indian Journal of Chemical Technology. 15. 507-510.
Antipova L.V. (2002). The positive effect of collagenase on the structure of raw meat. Myasnaya industriya. 2. 45-47.
Saritha K. Protease enzyme: an eco-friendly alternative for leather industry. Indian Journal of Science and Technology. 2009. № 12. Р. 29-32. https://doi.org/10.17485/ijst/2009/v2i12.10
Raveendran, S., Parameswaran, B., Beevi Ummalyma, S., Abraham, A., et al. (2018). Applications of microbial enzymes in food industry. Food technology and biotechnology, 56(1), 16-30.
https://doi.org/10.17113/ftb.56.01.18.5491
DSTU ISO 1442:2005. Meat and meat products. Method for determining the moisture content.
GOST 25011-2017. Meat and meat products. Protein determination methods.
DSTU 8380:2015. Meat and meat products. The method of massaging fat mass.
DSTU ISO 936:2008. Meat and meat products. Method for determining the mass fraction of total ash.
Downloads
Published
Issue
Section
License
Relationship between right holders and users shall be governed by the terms of the license Creative Commons Attribution – non-commercial – Distribution On Same Conditions 4.0 international (CC BY-NC-SA 4.0):https://creativecommons.org/licenses/by-nc-sa/4.0/deed.uk
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
