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

lgmukan

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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.

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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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