Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin

Benito, María José; Rodrı́guez, Mar; Acosta, Raquel; Córdoba, Juan J.

doi:10.1016/s0309-1740(02)00294-2

Cited by 30 publications

(12 citation statements)

References 27 publications

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“…EPg222 protease purified from Penicillium chrysogenum Pg222, which was isolated from dry-cured meat products, has high proteolytic activity against myofibrillar proteins under the conditions of temperature, pH and NaCl concentration used for dry-cured meat products (Benito et al, 2002 , 2006 ). This protease has been reported in pieces of pork loins and in fermented sausages (Benito et al, 2003 , 2004 ; Casquete et al, 2011c ). Therefore, the combination of active and specific proteases, such as EPg222, with starter cultures could be of great interest for the production of bioactive compounds in fermented dry sausages.…”

Section: Introductionsupporting

confidence: 64%

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Fernández

Benito

Martı́n

et al. 2016

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The effect of the addition of an autochthonous starter culture and the protease EPg222 on the generation of angiotensin-I–converting enzyme (ACE)-inhibitory and antioxidant compounds by the dry-fermented sausage “salchichón” was investigated. Sausages were prepared with purified EPg222 and Pediococcus acidilactici MS200 and Staphylococcus vitulus RS34 as the starter culture (P200S34), separately and together, ripened for 90 days, and compared to a control batch. Among the ripening time points (20, 35, 65, 90 days) studied, batches inoculated with EPg222 had higher nitrogen compound concentrations at 63 days of ripening. ACE-inhibitory and antioxidant activities were also highest in both batches with EPg222 at 63 days of ripening, and these activities were stable in most cases after in vitro simulated gastrointestinal digestion. These activities were correlated with the most relevant compounds detected by HLPC-ESI-MS. The principal components analysis (PCA) linked the P200S34 + EPg222 batch with the major compounds identified. The antioxidant activity was higher at 63 days of ripening, especially in highly proteolytic batches, such as P200S34 + EPg222. The ACE-inhibitory activity was not associated with any of the major compounds. The use of the enzyme EPg222 in association with the starter culture P200S34 in the preparation of dry-cured meat products could be of great importance due to their demonstrated ability to produce compounds with high biological activity, such as ACE-inhibitory and antioxidant activity.

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Section: Introductionsupporting

confidence: 64%

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Fernández

Benito

Martı́n

et al. 2016

Heliyon

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“…22 The amount of hydrolysis observed in this protein fraction is higher than that reported for bacterial proteases added to fermented sausages. 35 Analysis of sarcoplasmic proteins revealed a reduction of around 40% of initial values at day 20 of ripening and close to 70% at the end of ripening in both analysed batches.…”

Section: Discussionmentioning

confidence: 61%

“…This suggests that EPg222 shows exopeptidase activity, yielding free amino acids rather than peptides, as has been reported for this enzyme in pork loins. 22 Since free amino acids play an important role in flavour development, 2,4,5 EPg222 may contribute to the flavour of dry fermented sausages ripened over a long period.…”

Section: Discussionmentioning

confidence: 99%

“…22 EPg222 also showed collagenolytic activity which could favour tenderness because meat toughness is attributed to both myofibrillar proteins and connective tissue. 23 The aim of this work was to investigate the proteolytic activity of the protease EPg222 in dry fermented sausages produced by a long ripening process and to measure its effect on texture.…”

Section: Introductionmentioning

confidence: 99%

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Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

et al. 2004

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Proteolytic activity of the fungal protease EPg222 and its effect on the texture of the dry fermented sausage 'salchichón', which has a long ripening process, was assayed. Samples with enzyme added showed a significant reduction of myofibrillar protein concentration during the ripening period, compared with a control, and proteolytic activity of the enzyme led to a higher accumulation of non-protein and -amino acid nitrogen. Analysis of volatile compounds in ripened dry fermented sausages revealed that only in EPg222 batches were branched compounds derived from amino acids catabolism detected that are associated with the flavour of dry cured meat products. The texture profile analysis showed reduction in hardness, gumminess and chewiness values in treated compared with control sausages. The effect of this enzyme could be of great interest in stimulating proteolysis, in flavour development and in reducing the hardness of dry fermented sausages produced by a long ripening process.

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“…Benito et al [13] showed that the fungal protease EPg222 hydrolyzed myofibrillar proteins of whole pieces of meat with 5% NaCl, favoring tenderization and improving texture of the product. According to the authors, salt and curing agents at the level found in dry cured meat products are powerful inhibitors of the former endogenous enzymes.…”

Section: The Use Of Proteolytic Enzymes In Meat Productsmentioning

confidence: 99%

Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

2010

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The growing consumer demand for healthier products has stimulated the development of nutritionally enhanced meat products. However, this can result in undesirable sensory consequences to the product, such as texture alterations in low-salt and low-phosphate meat foods. Additionally, in the meat industry, economical aspects have stimulated researchers to use all the animal parts to maximize yields of marketable products. This paper aimed to show some advances in the use of enzymes in meat processing, particularly the application of the proteolytic enzymes transglutaminase and phytases, associated with nutritional, technological, and environmental improvements.

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Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin

Cited by 30 publications

References 27 publications

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

Some Nutritional, Technological and Environmental Advances in the Use of Enzymes in Meat Products

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