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Purification and Characterization of a Protease from Korean Pear (Pyrus serotina L.) as Meat Tenderizer
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 Title & Authors
Purification and Characterization of a Protease from Korean Pear (Pyrus serotina L.) as Meat Tenderizer
Guan, Hao-Li; Mandal, P.K.; Lim, Hee-Kyong; Baatartsogt, Oyungerel; Lee, Chi-Ho; Jeon, Gwang-Joo; Choe, Il-Shin; Choi, Kang-Duk;
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 Abstract
This study was conducted for the isolation, purification, and characterization of a protease from Korean pear, to see its proteolytic activity on chicken actomyosin and to find the optimum pH and temperature of activity on chicken actomyosin. The protease was isolated from crude extract of Korean pear by ammonium sulfate precipitation. Further purification was done by DEAE-Sepharose ion-exchange chromatography, Mono-Q and Mini-Q column chromatography. The purified enzyme gave a single protein band on SDS polyacrylamide gel electrophoresis and the molecular weight was found to be 38 kDa. The specific activity of purified enzyme was 34,907 unit/mg with 25 fold purification and the yield was 2%. The purified enzyme incubated with chicken actomyosin showed high activity. The optimum pH and temperature for enzyme activity on chicken actomyosin were 6.5 and , respectively. A protease was purified from Korean pear for the first time and characterized. It was found to be promising for meat tenderization.
 Keywords
Korean pear protease;characterization;proteolytic activity;chicken actomyosin;tenderizer;
 Language
English
 Cited by
1.
과숙청과물 연화제를 첨가한 소시지의 물성 연구,곽지혜;백무열;김병용;

산업식품공학, 2011. vol.15. 2, pp.116-121
2.
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