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KMID : 0380620100420050554
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 5 p.554 ~ p.558
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Stability and Optimization of Crude Protease Extracted from Korean Kiwifruits
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Kim Mi-Hyun
Rho Jeong-Hae
Song Hyo-Nam
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Abstract
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In the study, the protease activity of kiwifruit (Actinidia deliciosa Planch) cultivated in Korea was estimated, with specific examination of proteolytic effects on myofibrilar protein. The crude protease extract of kiwifruit was prepared in two ways; one in which the kiwifruit was homogenized with buffer followed by centrifugation, and the other were the supernatant was precipitated by saturated ammonium sulfate followed by dialysis. The former had 21.23 mM/mL of protease activity, which corresponded to 112.28 mM/g kiwifruit utilized, and the latter had 11.58 mM/mL and 45.80 mM/g of kiwifruit. The crude protease extract of the kiwifruit showed high specificity for casein substrate followed by bovine serum albumin, egg white, collagen, and elastin, in order. The enzyme lost proteolytic activity in acidic conditions such as pH 2-3, and at high temperatures over 60oC. It showed optimal activity in both pH 3.0 and pH 7.5 as well as at 40oC for casein substrate and at 50oC for myofibrilar protein substrate. The proteolytic activity toward casein was high with up to 0.5M salt, followed by a sharp decrease beyond this concentration. On the other hand the proteolytic activity for myofibrilar protein decreased steadily with increasing of salt concentration. Kiwifruit has been used as a for meat tenderizer for in home cooking and these results support the its tenderizing effectiveness of kiwifruit especially for Korean style marinating of meat for cooking.
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KEYWORD
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Korean kiwifruit, protease activity, meat tenderizer, rude protease extract
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