Tenderizers enzymes used

Products and Uses Bromelain, a pineapple plant enzyme used as meat tenderizer. 

Different enzymes have different specificities. Some, such as amylase, are specific for a single substrate, but others operate on a range of substrates. Papain, for instance, a globular protein of 212 amino acids isolated from papaya fruit, catalyzes the hydrolysis of many kinds of peptide bonds. In fact, it s this ability to hydrolyze peptide bonds that makes papain useful as a meat tenderizer and a cleaner for contact lenses. 

Papain is a cysteine protease isolated from the latex of the immature fruit and leaves of the plant Carica papaya. It consists of a single 23.4 kDa, 212 amino acid polypeptide, and the purified enzyme exhibits broad proteolytic activity. Although it can be used as a debriding agent, it is also used for a variety of other industrial processes, including meat tenderizing and for the clarification of beverages. 

Leflunomide is an immunomodulatory dmg inhibiting dihydroorotate dehydrogenase, an enzyme involved in de novo pyrimidine synthesis. It has also anti-inflammatory effects. Leflunomide is able to slow progression of the disease and to cause re-mission/relief of symptoms of rheumatoid arthritis and psoriatic arthritis such as joint tenderness and decreased joint and general mobility in patients. The combined use of leflunomide with methotrexate may... 

Crude enzyme preparations have been used in food processing since prehistoric times classical examples are rennets in cheesemaking and papaya leaves to tenderize meat. Added (exogenous) enzymes are attractive in food processing because they can induce specific changes, in contrast to chemical or physical methods which may cause non-specific undesirable changes. For some applications, there is no viable alternative to enzymes, e.g. rennet-coagulated cheeses, whereas in some cases, enzymes are preferred... 

Papain—a plant protease derived from the papaya fruit. The enzyme is used in digestive aids, wound debridement, tooth-cleaning and. most importantly, as a meat tenderizer. 

Protease (Aspergillus oryzae var.) Produced by controlled fermentation using Aspergillus oryzae var. The purified enzyme occurs as an off white to tan, amorphous powder. Soluble in water (the solution is usually light yellow), but practically insoluble in alcohol, in chloroform, and in ether. Major active principle protease. Typical applications used in the chillproofing of beer, in the production of bakery products, in the tenderizing of meat, in the production of protein hydrolysates, and in the development of flavor in processed foods. 

The flesh of the papaya fruit is orange-yellow and edible. Papaya fruits can be eaten fresh, boiled, preserved, or reduced to a juice. Other products can be created from the milky latex of the papaya including a base for chewing gum and an extract containing the enzyme papain. Papain is used to tenderize tough meats by predigesting some of their proteins. 

An example of an enzyme you may have used is papain, found in papayas, pineapple, and other plant sources. This enzyme catalyzes a reaction that breaks down protein molecules into free amino acids. Papain is the active ingredient in many meat tenderizers. When you sprinkle the dried form of papain on moist meat, you activate the papain so that it breaks down the tough protein fibers in the meat, making the meat more tender. 

As an example, consider papain, a protease from papaya juice that is used to treat meat to make it more tender and easier to chew. The pH optimum of the enzyme is 6.2, and analysis of the pH dependence indicates that two groups, with pKg s of 4.2 and 8.2, are required for catalysis. One group must be protonated cmd the other deprotonated for catalysis to occur. The active site of papain contains a cysteine thiol and a histidine imidazole group. There are two possible ways to write the protonation state of the active site ... 

Other Uses Enzymes work outside your body, too. One class of enzymes, called proteases (PROH tee ay ses), specializes in protein reactions. They work within cells to break down large, complex molecules called proteins. The meat tenderizer shown in Figure 20 contains proteases that break down protein in meat, making it more tender. Contact lens cleaning solutions also contain proteases that break down proteins from your eyes that can collect on your lenses and cloud your view. 

Many different compormds are able to act as catalysts. The most powerful catalysts are those foimd in nature. They are needed to speed up the reactions necessary for a cell to function efficiently. These biological catalysts are called enzymes. Enzymes help your body use food for fuel, build up your bones and muscles, and store extra energy as fat. Enzymes are involved in almost every process in a cell. For example, proteases are enzymes that break down proteins, as shown in Figure 6.22. These enzymes occur naturally in cells to help with recycling proteins so their parts can be used over and over. Proteases are also used in many common products, including contact lens-cleaning solution and meat tenderizer. 

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