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Plant cysteine proteases in meat processing: A review of applications to improve texture and nutritional functionality
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DOI：10.1016/j.meatsci.2026.110193.png)
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Abstract
En 中文
• Plant cysteine proteases hydrolyze myofibrillar and connective tissue proteins. • Tenderization depends on enzyme dose, delivery method, and treatment conditions. • Protease pretreatment increases in vitro protein hydrolysis and peptide release. • Meat protein hydrolysates show antioxidant and ACE inhibitory activity in vitro. • Enzyme treatment enables upgrading of low-value cuts and processing by-products.
Keywords:
Artificial meat tenderization
Bioactive peptides
Enzyme-assisted processing
Plant cysteine proteases
Protein digestibility
Texture
Journal
IF:
6.1
Papers:
7.6K
Citations:
2.8W
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