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牛肉に対するキーウィフルーツプロテアーゼの柔軟化作用(B. 生活科学) 大槻, 耕三 9757 オオツキ, コウゾウ Otsuki, Kozo 河端, 信 9755 カワバタ, マコト Kawabata, Makoto 田口, 邦子 9756 タグチ, クニコ Taguchi, Kuniko (1) キーウィフルーツの果汁をくえん酸バッファーに透析, 遠心分離した後の上澄液をDEAE-セファロースCL-6Bを用いたクロマトグラフィーによりプロテアーゼを精製した。(2) 牛肉のすね肉柔軟処理のための条件を検討し, 単位牛肉量あたりの最適酵素量を求めた。(3) 柔軟処理条件下(30℃, 3hrまたは3℃ 24hr)における牛肉エキス分, 肉汁中のタンパク態窒素, 非タンパク態窒素, 総タンパク質などの各量を求めた。 Tenderizing effect of kiwifruit protease on beef shank were studied. Kiwifruit juice was dialyzed against citrate buffer, pH6,and the protease fraction was purified by DEAE-Sepharose CL-6B chromatography, This purified protease hydrolyzed casein at pH 3 to 7. Tenderizing effects of this protease on beef shank which was injected and incubated for 40 min to 5 hr at 30℃ or for 24 hr at 3℃ were clearly observed by measuring the shear value of the meat. Extractives of the beef shank treated with the protease were also analyzed. departmental bulletin paper 1987-11-18 application/pdf 京都府立大学学術報告. 理学・生活科学 38 41 44 The scientific reports of the Kyoto Prefectural University. Natural science and living science AN00062300 0075739X https://kpu.repo.nii.ac.jp/record/5437/files/KJ00000079563.pdf https://kpu.repo.nii.ac.jp/records/5437 jpn