食肉タンパク質におよぼすイチジク果実プロテアーゼの基本的性状

The fundamental properties of fig protease on meat protein were determined and the possibilioty of meat tenderization by this proteolytic enzyme was examined. The amount of liberated peptide from the meat protein increased until one hour of reaction time and because almost constant after taht. Fig protease activity was held by freezing at -80℃ for 7 months. The activities were a little different in 0-8% of salt concentration. On the pH dependency, though activity was higher in the neutral range at pH 6-7 than acidic range, it was almost constant. Optimum temperature was found in higher temperature at 80-90℃. Activity was inhibited with N-ethylmaleimide. The activity of fig 1g was equivalent to the protease of Taka-diastase 10mg. No bitterness was recognized in the meat after treatment with fig homogenate.

イチジク果実プロテアーゼの食肉タンパク質におよぼす基本的性状を明らかにし,食肉軟化の可能性を検討した．食肉タンパク質からの遊離ペプチド量は反応１時間まで増加し，その後ほとんど一定に推移した．７ヶ月間の－80℃凍結保存でプロテアーゼ活性は保持された．活性は0-8%の塩濃度でほとんど差がなかった．pH依存性において，酸性域よりも中性域pH６-７で活性が高かったが，ほぼ一定であった．最適温度は高温度の80-90℃であった．この活性はＮ-ethylmaleimideで阻害された．イチジク果実１はタカジアスターゼ10㎎のプロテアーゼに相当した．イチジク果実処理した食肉に苦味は認められなかった。