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KMID : 1011620110270030029
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Korean Journal of Food and Cookey Science
2011 Volume.27 No. 3 p.29 ~ p.37
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Stabilizing and Optimizing Properties of Crude Protease Extracted from Korean Figs
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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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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 the tenderizing effectiveness of fig, particularly for Korean style meat marinating.
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KEYWORD
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Korean fig, Protease activity, Meat tenderizer, Crude protease extract
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