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How does Papain, a protein-digesting enzyme make meat more tender? AP Biology?

lgmukan

wrote...

Posts: 45

Rep:

11 years ago

How does Papain, a protein-digesting enzyme make meat more tender? AP Biology?

An AP Biology quality answer would be most appreciated.

Read 3038 times

1 Reply

Related Topics

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Quality grading indicates how tender and flavourful a cut of meat will be. (True or false?)
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Papayas contain papain, which breaks down proteins and makes papayas an excellent meat tenderizer.
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Papain is a plant enzyme that is found in certain plants such as ________________ and ...
Thrombin is an enzyme that is not capable of digesting protein. (True or false?)
Which of the following is a protein-digesting enzyme?

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Replies

oates151

wrote...

#1

11 years ago

It is a protease, which cleaves proteins into oligo (and less) amino acid chains via breaking peptide bonds. Meat is essentially muscle, which is better than 90% protein (little fat or carbs). Then enzyme makes large strands into smaller strands, making it easier to chew. The same would be accomplished mechanically by smashing it with a mallet or stabbing with an ice pick. Run with it from here.

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