Proteolytic Properties of Saewoojeot (Salted and Fermented Shrimp) on Meat Proteins

새우젓의 육류단백질 분해 특성

  • Published : 1997.12.01

Abstract

This study was conducted to investigate the proteolytic properties of saewoojeot (salted and fermented shrimp) on various meat proteins. NaCl content was decreased less than 2% by electrodialysis. As electrodialysis time was passed, the protease activity was increased. The proteolytic activity of crude protease on muscle proteins of beef, pork, chicken was analyzed by SDS-PAGE. Crude enzyme easily degradated both heat-denatured and native meat proteins. Protein degradation was rapidly occurred within 5 min and most all myofibrilar protein was disappeared. Heat-denatured chicken meat (100%) was most easily degraded than heat-denatured pork meat (47%) and beef meat (31%).

Keywords

saewoojeot (salted and fermented shrimp);proteolytic properties;protease;SDS-PAGE