Enzymes+and+Tenderizing+Meat+(Alex+Chi)

Brief introduction on meat tenderizing enzymes:
The two most often used meat tenderizing enzymes are Papain and Bromelain. Both are derived from plant sources. These are the papaya fruit and the pineapple plant. Other than those two, Ficin, derived from latex from fig tree, is sometimes used. Other meat tenderizing enzymes include //Bacillus subtilis, Aspergillus oryzae// and even pancreatin derived from the pancreas gland. == ==

What is an enzyme?
An enzyme is a specific protein serving as a catalyst, a chemical agent that changes the rate of reaction without being consumed in reaction. Enzymes help reactions occur more easily by lowering the energy barrier. An enzyme only works with one specific molecule (substrate) because its three-dimensional shape only allows it to have a specific fit between itself and one specific substrate. As the substrate bind to the enzyme’s active site, they are held in a position that facilitates the reaction. This takes less energy than unaided reaction.

Papain:
Papain is found in papaya, and is useful in tenderizing meat and other proteins. It is used for breaking down the tough meat fibers and has been utilized for thousands of years in its native South America. It is sold as a component in powdered meat tenderizer available in most supermarkets. It is also sold as a dietary supplement to remedy indigestion. The enzyme itself belongs to the hydrolase class that catalyzes the hydrolysis of proteins and peptides with cleavage at bonds containing arginine, lysine, and glycine residues. Papain is usually produced as a crude, dried material by collecting the latex from the fruit of the papaya tree.

Bromelain:
Bromelain is found in pineapples and it breaks down other proteins, such as collagen and muscle fiber, and it has anti-inflammatory properties. It is used as a meat tenderizer in the food industry. Bromelain is not a single substance, but rather a collection of enzymes and other compounds. It is a mixture of sulfur-containing protein-digesting enzymes, called proteolytic enzymes or proteases. This enzyme helps your body rid itself of excess fluids and fat. If you take it on an empty stomach it helps your body reduce inflammation and swelling.

Process and Application:
Most consumption of meat tenderizers in the United States is in consumer households. This consumer use accounts for 90% of enzyme tenderizer sales. The consumer sprinkles the powder containing the standardized enzyme material on the meat and through a mechanical process called "forking" have the enzyme penetrate the meat cut and then immediately cook in order to produce a tenderized and highly palatable product. Further refinements of home use are the incorporation of the enzymes in marinades that both flavor and tenderize tough cuts of meat.

Advantage of using enzymes:
Papain is able to withstand a temperature as high as 170-185oF before it becomes completely inactivated. The advantage here is that a piece of meat cooked to medium rare will not reach a temperature high enough to inactivate the papain. That means the subsequent storage of the meat will allow the enzyme to continue to tenderize. Bromelain has a lower temperature of inactivation, which is around 160o F. This will not be high enough for inactivation in a medium rare piece of beef. The rate of action for both papain and bromelain are similar.

Do you know?
Bromelain is a nutrient capable of helping aging skin look more youthful through a crosslinking process. Take this amazing enzyme after eating and support your ability to digest protein and break down fat. This enzyme helps your body rid itself of excess fluids and fat.

Sources:
http://www.enzymedevelopment.com/html/applications/protein.html http://www.naturalhub.com/buy_food_meat_tenderness.htm http://www.britannica.com/eb/article-9032740/enzyme-analysis [|en.wikipedia.org/wiki/Bromelain] [|en.wikipedia.org/wiki/Papain] [|www.healthsuperstore.com/hni/glossary-b2.asp]