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.