Meat tenderization with a proteolytic enzyme from Trichoderma re

Details Meat tenderization with a proteolytic enzyme from Trichoderma re Meat tenderization with a proteolytic enzyme from Trichoderma re

1984-10-22

1986-07-15

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Material is mammal or fowl derived

435223, 435254, 435815, 435816, 435945, A23L 131, C12N 958, C12N 114, C12R 1885

Patent

active

046005897

ABSTRACT:
Meat is tenderized by adding thereto a proteolytic enzyme obtained by culing the microorganism, Trichoderma reesei strain MCG 80. The enzyme is an aspartic acid protease with proteolytic properties similar to the animal protease, Cathepsin D. The enzyme acts selectively upon the myofibrillar proteins of meat producing a desirable uniform texture. Culturing of the microorganism in a medium containing glucose and lactose results in high enzyme yield.

REFERENCES:
patent: 2963376 (1960-12-01), Hogan et al.
patent: 3798334 (1974-03-01), Earl et al.
patent: 4472504 (1984-09-01), Gallo
Wang et al., Food Research, vol. 20, No. 6, 1955, pp. 587-597.

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