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KMID : 1011620100260030323
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Korean Journal of Food and Cookey Science
2010 Volume.26 No. 3 p.323 ~ p.329
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Proteolytic Effect of Fruit Flesh and Crude Enzyme Extract from Fruits on Myofibrilar Protein
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김미현:Kim Mi-Hyun
노정해:Rho Jeong-Hae/김미정:Kim Mee-Jeong
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Abstract
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Studies on the tenderizing effect of fruits has been limited even though fig, kiwifruit, pear, and pineapple cultivated in Korea are utilized commonly during cooking for their proteolytic properties. Therefore, the characteristics of these fruits were investigated by treating beef with their crude protease extracts. The protease effects of crude protease extract from the fruits on casein and myofibrilar protein were in the following order : pineapple ＞ kiwifruit ＞ fig ＞ pear. Electrophoretic analysis results found that pineapple, kiwifruit, and fig cleaved myosin heavy chain into smaller fragments. The myofibrilar fragmentation ratio of crude protease extracts was the highest for pineapple whileas the lowest for pear. Ground fruits (5% and 10%) increased amounts of soluble nitrogen and decreased shear force of beef. Pineapple was the most effective while pear was the least effective. Decrease in springiness and gumminess was observed by texture profile analysis of beef treated with fruits, especially pineapple and kiwifruit. Among the 5% treatments, pineapple and kiwifruit produced the highest tenderness. Additionally, 10% treatment was less preferable than the 5% treatment.
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KEYWORD
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domestic fruits, crude protease, myofibrilar protein, fruits
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