Papain, bromelain, and ficin are commonly used plant proteases used for meat
tenderization. Other plant proteases explored for meat tenderization are actinidin, zingibain …

Common milk coagulants, such as calf rennet, genetically engineered chymosin, and
microbial rennet, are costly and face restrictions due to ethical, cultural, and dietary …

Highlights•Plant-derived proteases used to enhance the texture of meat products.•Plant
cysteine proteases used as exogenous tenderizing agents of meat.•Current studies and …

This study investigates the features of interactions between cysteine proteases (bromelain,
ficin, and papain) and a graft copolymer of carboxymethyl cellulose sodium salt with N …

Three-phase partitioning (TPP) had been developed for lipids extraction from microalgae.
However, the volatile and flammable organic solvents (typically t-butanol) were widely used …

Papain is a globular cysteine-protease family consisting of a single polypeptide chain with
three disulfide bridges and a sulfhydryl group necessary for proteolytic activity. Its …

Antioxidant peptides are increasingly being recognized as food additives due to their effects
on body human, regulating in vivo oxidative stress against oxidation of lipids and proteins …

The food industry has been slow in harnessing technological developments to expand
opportunities and benefit the community. One such opportunity is in the application of …

Papain a protease enzyme naturally present in the Carica papaya has gained significant
interest across several industries due to its unique properties and versatility. The unique …

In recent years, the demand for plant-based products has emerged driven by consumers'
desire for natural options that reduce their environmental footprint. Plant proteases, which …