著者

崔 一信 朴 燕鎮 石下 真人 鮫島 邦彦

出版者

公益社団法人 日本畜産学会

雑誌

日本畜産学会報 (ISSN:1346907X)

巻号頁・発行日

vol.67, no.1, pp.43-46, 1996-01-25 (Released:2008-03-10)

参考文献数

16

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In Korea, pear juice has been used for tenderization of meat since early times, suggesting the presence of proteases. The objective of this research was to identify the protease in the pears and to investigate the possibility as a new tenderizer of meat. Crude pear proteases were prepared from Korean pear (Shingo). The proteolytic activity was measured by using N-α-benzyloxy carbonyl-L-lysine-nitrophenyl ester (CBZ-Lys-ONp) as substrate. The optimum activities of this protease were found at around pH 7.0 and 37°C. When porcine actomyosin was treated with this pear protease at 25°C and pH 7.0, myosin heavy chain was progressively degraded during the reaction. On the other hand, actin was degraded slightly under the same condition. Other myofibrillar proteins were also degraded by this protease. The present study suggested that Korean pears contained protease which may be useful as a meat tenderizer.