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KMID : 1007519990080040217
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Food Science and Biotechnology
1999 Volume.8 No. 4 p.217 ~ p.220
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Protease Activity of Capsicum and Degradation of Various Meat Fractions by Capsicum
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Ra, Kyung Soo
Suh, Hyung Joo/Lee, Ho/Bae, Song Hwan/Lee, Byul Ra
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Abstract
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Protease activities of capsicum were measured for studying for a new usage. Proteases from green pepper (Kwari and Chungyang) showed high activities on casein. In particular, protease from Kwari-pepper showed the highest activity on casein among the capsicums tested. Proteolytic effects in green pepper on myofibrillar (salt-saluble fraction) and sarcoplasmic protein (water-soluble fraction) were higher than that on stroma protein (insoluble fraction). The myofibrillar fraction was more susceptible to enzyme attack than the water-soluble fraction. In SDS-PAGE, myosin heavy chain, actin, and tropomyosin became more hydrolyzed with increasing time. Protease activity in Kwari-pepper increased rapidly until the meat concentration reached 0.5%, but the enzyme activity increased only slightly beyond that concentration.
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