Interaction between papain and transglutaminase enzymes on the textural softening of burgers

Ribeiro, Wanessa Oliveira; Ozaki, Maristela Midori; Santos, Mírian dos; Rodrı́guez, Augusto; Pflanzer, Sérgio Bertelli; Pollonio, Marise Aparecida Rodrigues

doi:10.1016/j.meatsci.2020.108421

Cited by 24 publications

(10 citation statements)

References 49 publications

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“…5), indicating that the addition of papain alone had no significant effect on sensory quality. This was inconsistent with the expected results that papain might improve the quality of Suanzhayu , and was different from the beneficial effects of papain on other products reported in previous studies (Abdel‐Naeem et al ., 2016; Ribeiro et al ., 2021). This may be due to the low activity of papain at this low pH, or the low specificity of papain for the experimental materials.…”

Section: Resultsmentioning

confidence: 99%

“…Papain is often used to improve food quality, such as accelerating meat tenderization, promoting protein breakdown and enhancing flavour (Fernández‐Lucas et al ., 2017). Researchers have reported the role of papain in improving the quality of meat products, such as enhancing the organoleptic properties of camel meat patties (Abdel‐Naeem and Mohamed, 2016) and the tenderness of the beef and chicken burgers (Ribeiro et al ., 2021). However, little is known about the effects of adding papain to fermented fish, and even less research has been done on the combined effects of the papain and LAB.…”

Section: Introductionmentioning

confidence: 99%

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Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Lin

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Suanzhayu is a traditional Chinese fermented fish that often faces a long fermentation time (about 1 month) and unstable quality. This study evaluated the combined effects of papain and Lactiplantibacillus plantarum 1‐24‐LJ, a selected starter culture, on the quality of Suanzhayu. The addition of L. plantarum and/or papain increased the content of alcohols, esters, ketones and umami amino acids (UAAs), but decreased the content of bitter amino acids (BAAs). Besides, Lactobacillus might play a role in reducing harmful bacteria and BAAs content and increasing UAAs content, while Lactococcus and Weissella contributed to the characteristic flavour of Suanzhayu. Overall, no significant improvement in sensory quality was observed with the addition of papain alone, while better quality and faster fermentation processes were obtained with the addition of L. plantarum 1‐24‐LJ alone or in combination with papain. The results contribute to quality control in Suanzhayu production and the selection of starter cultures.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Lin

Wang

et al. 2022

Int J of Food Sci Tech

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“…Research, Society and Development, v. 10, n. 11, e201101119477, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i11.19477 formulações são semelhantes a 5% de significância. Uma vez que a maciez influencia diretamente no consumo, pois é um fator essencial para o conforto no momento da mastigação (Ribeiro et al, 2021), o resultado da formulação F10 se torna interessante por apresentar a maior maciez. Tabela 4.…”

Section: Perfil De Texturaunclassified

Influência da adição de alecrim (Rosmarinus officinalis l.) e orégano (Origanum vulgare) na estabilidade lipídica, textura e características sensoriais de hambúrguer suíno

Marins

Sartorelli

Silva

et al. 2021

RSD

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Há uma preocupação em relação a toxidade dos antioxidantes químicos e o aumento do consumo dos mesmos, uma vez que a incorporação de antioxidantes em alimentos aumentou nos últimos anos devido a necessidade de aumentar a vida de prateleira dos alimentos. Desse modo, o objetivo desse trabalho foi elaborar diferentes formulações de hambúrguer utilizando carne suína com adição das especiarias alecrim e orégano como fonte de antioxidantes naturais em substituição ao sintético BHT (butil-hidroxi-tolueno). Foram avaliados os seguintes parâmetros: cor, porcentagem de rendimento e de encolhimento, estabilidade lipídica, textura instrumental e análise sensorial através do teste de aceitação. Os resultados dos parâmetros de cor apresentaram diferenças entre as formulações devido ao fato das especiarias possuírem coloração verde escuro. Os valores de rendimento de cocção encontrados foram melhores em comparação a outros estudos, já os de encolhimento não apresentaram diferença significativa. As especiarias como fonte de antioxidantes e o antioxidante sintético quando analisados individualmente e também quando combinados apresentaram efeito na extinção específica, o BHT apresentou o maior efeito de proteção contra a oxidação em análise a 232 nm quanto a 270 nm, porém o orégano, se destacou a 270 nm apresentando efeito próximo a do antioxidante sintético.

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“…Moreover, they are usually relatively expensive, which increases the costs of their future use as biomaterials. Hence, in this study, transglutaminase, an enzyme mainly used in the food industry [ 16 ], was proposed as alternative cross-linking agent. This enzyme has been used successfully for gelatin and the results have been promising.…”

Section: Introductionmentioning

confidence: 99%

Properties of New Composite Materials Based on Hydroxyapatite Ceramic and Cross-Linked Gelatin for Biomedical Applications

Bartmański

Rościszewska

Wekwejt

et al. 2022

IJMS

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The main aim of the research was to develop a new biocompatible and injectable composite with the potential for application as a bone-to-implant bonding material or as a bone substitute. A composite based on hydroxyapatite, gelatin, and two various types of commercially available transglutaminase (TgBDF/TgSNF), as a cross-linking agent, was proposed. To evaluate the impacts of composite content and processing parameters on various properties of the material, the following research was performed: the morphology was examined by SEM microscopy, the chemical structure by FTIR spectroscopy, the degradation behavior was examined in simulated body fluid, the injectability test was performed using an automatic syringe pump, the mechanical properties using a nanoindentation technique, the surface wettability was examined by an optical tensiometer, and the cell viability was assayed by MTT and LDH. In all cases, a composite paste was successfully obtained. Injectability varied between 8 and 15 min. The type of transglutaminase did not significantly affect the surface topography or chemical composition. All samples demonstrated proper nanomechanical properties with Young’s modulus and the hardness close to the values of natural bone. BDF demonstrated better hydrophilic properties and structural stability over 7 days in comparison with SNF. In all cases, the transglutaminase did not lead to cell necrosis, but cellular proliferation was significantly inhibited, especially for the BDF agent.

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Interaction between papain and transglutaminase enzymes on the textural softening of burgers

Cited by 24 publications

References 49 publications

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Effects of papain, Lactiplantibacillus plantarum 1‐24‐LJ and their combinations on bacterial community changes and flavour improvement in Suanzhayu, a Chinese traditional fish

Influência da adição de alecrim (Rosmarinus officinalis l.) e orégano (Origanum vulgare) na estabilidade lipídica, textura e características sensoriais de hambúrguer suíno

Properties of New Composite Materials Based on Hydroxyapatite Ceramic and Cross-Linked Gelatin for Biomedical Applications

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