Recombinant metalloprotease as a perspective enzyme for meat tenderization

Authors

  • Mikhail Minaev V. M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Talalikhina st. 26, 109316, Moscow, https://orcid.org/0000-0002-0038-9744
  • Anzhelika Aleksandrovna Makhova V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Department of hygiene of production and microbiology, Russia, Moscow, 26 Talalikhina st. https://orcid.org/0000-0002-2508-2888

DOI:

https://doi.org/10.5219/1087

Keywords:

meat tenderization, recombinant peptidase, M9 family peptidase

Abstract

eptidase family M9 (MEROPS database) is true collagenases and contains bacterial collagenases from Vibrio and Clostridium. One of the producers of M9A subfamily peptidase is Aeromonas salmonicida (locus - ASA_3723). The aim of the study was production of recombinant metallopeptidase Aeromonas salmonicida by transformation Pichia pastoris for further meat tenderization. Laboratory amounts of recombinant peptidase were obtained and test evaluation of enzyme activity was performed. Recombinant peptidase broke the peptide bond «Pro-Leu-Gly-Met-Trp-Ser-Arg» (one of the collagen chains, (Mw = 846.06)). The concentration of the substrate (peptide) after 180 min was 2 – fold decrease as compared with control. The maximum shear force of heat-treated samples had a 1.27 – fold decrease as compared with the control. As a result of histological studies of beef shank samples, the specific effect of the supernatant on the structure of connective tissue was established. Muscle fibers have not changed. The recombinant enzyme could be used for the meat tenderization.

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Published

2019-08-28

How to Cite

Minaev, M., & Makhova, A. A. (2019). Recombinant metalloprotease as a perspective enzyme for meat tenderization. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 628–633. https://doi.org/10.5219/1087