.How does a protease tenderize meat?
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As the person previously me has answered, protease is in truth an enzyme for meat. Or, more specifically it breaks down protein in the meat.
One molecule of a protein consists of lots, many amino acids associated together in a specific shape. Protease hydrolyses the peptide bonds between the amino acids within the polypeptide chain.
I suppose, contained by tenderising meat, protease is used to break some of the bonds, thus making the meat less 'tough' and near a less rubbery texture. Raw meat is tough because of an assortment of proteins it contains, including actin, myosin and collagen. With the help of the protease enzyme, the protein contained by meat will be broken down into other substances that do not make the meat tough.
I'm not sure roughly speaking tenderizing meat,it is actually a protein contained by the gut and is a digestive enzyme to digest protein
protease ,an enzyme, breaks down proteins into simpler molecules of amino acids by breaking down the peptide bond linking amino acids molecules that form the protein. in a passageway it "tenderizes" meat because the solid meat turned into some liquid stuff.. ick.
protein- a fasten of beads
amino acids-the bead
peptide bonds-the link that hold the bead together eg the thread
protease-cut the thread between the beads
By breaking the bonds (such as desmosomes...) existing between cell, that give consistence to meat.
More "individual" cell will give a softer appearance to meat.
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