Stabilizing and Optimizing Properties of Crude Protease Extracted from Korean Figs
| Autor: | Mi Hyun Kim, Mee-Jeong Kim, Jeonghae Rho |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Protease
Chromatography business.product_category biology Chemistry medicine.medical_treatment Ficus biology.organism_classification Meat tenderizer Casein medicine biology.protein General Earth and Planetary Sciences Centrifugation Carica Bovine serum albumin business General Environmental Science Egg white |
| Zdroj: | Korean journal of food and cookery science. 27:29-37 |
| ISSN: | 2287-1780 |
| DOI: | 10.9724/kfcs.2011.27.3.029 |
| Popis: | Protease activity of fig (Ficus carica L.), cultivated in Korea was estimated. In particular, the proteolytic effect on myofibrilar protein was studied. A crude protease extract of fig was prepared in two ways; fig was homogenized in buffer followed by centrifugation, and the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former method resulted in 41.15 mM/g fig protease activity, whereas the latter method resulted in 17.65 mM/g fig protease activity. The crude fig protease extract showed high specificity for casein as a substrate followed by egg white, bovine serum albumin, myofibrilar protein, collagen, and elastin. The extract had stable proteolytic activity in a pH range of 6.5～9.0 (optimal at pH 7-8) but lost activity, at pH 2-3. Proteolytic activity for myofibrilar protein was sensitive to pH. The proteolytic activity of the fig extract was steady up to 60℃ but declined at higher temperature. It also began to lose stability in salt concentrations >0.7 M NaCl. Fig has been used as a meat tenderizer for cooking, and these results support th e tenderizing effectiveness of fig, particularly for Korean style meat marinating.Key words : Korean fig, Protease activity, Meat tenderizer, Crude protea se extract |
| Databáze: | OpenAIRE |
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