Description
Proteolytic enzymes cleave peptide bonds in muscle proteins to reduce shear force and soften meat.
Technical
Enzymes such as papain, bromelain, and ficin hydrolyze myofibrillar proteins, generating short peptides and free amino acids. The reaction is highly dependent on temperature, pH, and ionic strength, with optimal activity near neutral pH and 35–45 °C. Excessive heat or extreme pH denatures the enzymes, halting the tenderization process.
Science
Primary Reaction
Proteolytic hydrolysis of myofibrillar peptide bonds
Sensory Profile
Aroma ()
fruityfreshmildenzyme-richsubtle fermentation
Origin & History
Civilization
Indian, Hawaiian, Mediterranean
Era
Traditional culinary practices