Protease fish meat

Degradation of proteins by proteases has important implications for the quality of many foods. These include beneficial effects in the development of desirable attributes, such as texture and flavor, e.g. in cheese manufacturing, meat tenderization, beer brewing, soy and fish sauce manufacturing, and production of protein hydrolysates of various origins for different functional or nutritional purposes. The proteases involved may be endogenous to the foods or they may be added for specific pur-... 

Carbohydrase and Protease, Mixed (Bacillus subtilis var. including Bacillus amyloliquefaciens) Produced as an off-white to tan, amorphous powder or a liquid by controlled fermentation using Bacillus subtilis var. Soluble in water (the solution is usually light yellow to dark brown) but practically insoluble in alcohol, in chloroform, and in ether. Major active principles (1) a-amylase, (2) (3-glucanase, (3) protease, and (4) pentosanase. Typical applications preparation of starch syrups, alcohol, beer, dextrose, bakery products, fish meal tenderizing of meat preparation of protein hydrolysates. 

Meat fish Tenderize tion Protease (e.g. papain)... 

Traditionally, MRP is cultivated on steamed rice until the mycelium totally covers the whole surface of the grains and the product is used directly (Lotong, 1985 Su and Wang, 1983). Because large quantities of secondary metabolites and hydrolytic enzymes, such as a-amylase, /1-amylase, glucoamylase, protease, and lipase, are produced by Monascus spp., MRP is widely used as a preservative for meat and fish... 

Konagaya, S. Proteases responsible for softening or lysing of meat of chum salmon caught during spawning migration. Bull. Tokai Reg. Fish. Res. Lab. 1985, 116, 39-47. 

Saliva collected directly from the ducts possesses no proteolytic activity. However, oral bacteria produce a wide range of proteases and peptidases and these are found both in mixed saliva and in the dental plaque where they are responsible for the liberation of peptides and amino acids from protein. Under physiological conditions, these enzymes appear to be slow acting and are unlikely to have any significant effect on the dietary protein except at sites where meat or fish fibres are retained, e.g. between the teeth. 

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