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KMID : 1134820130420091461
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Journal of the Korean Society of Food Science and Nutrition
2013 Volume.42 No. 9 p.1461 ~ p.1466
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Characteristics of Crude Protease from Fruits and Traditional Korean Fermentation Starters
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Yoo Seon-A
Seo Seung-Ho
Hyun Seo-Yeon
Son Hong-Seok
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Abstract
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In this study, we ascertained the characteristics of crude protease extracted from fruits (fig, kiwifruit and pineapple) as well as traditional Korean fermentation starters (bio nuruk, traditional nuruk, meju and rice koji) to determine their suitability for industrial application. Crude protease extracted from traditional Korean fermentation starters was found to have a higher optimum temperature (70°C) and salt concentration (1～3%) but a lower optimum pH (3～6) value compared to the corresponding values for the protease extracted from fruits. On comparison, the total activities of protease per gram unit follow the order: bio nuruk> rice koji> traditional nuruk> fig> pineapple> meju> kiwifruit. Based on our results, we conclude that protease extracted from traditional Korean fermentation starters has potential for application in food industry, for example, as a meat tenderizer for sausage manufacturing and as a protease for cheese production.
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KEYWORD
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protease, fruit, fermentation starter, enzyme activity, optimum condition
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