Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins

被引：45

作者：

Ha, Minh ^{[1
,2
]}

Bekhit, Alaa El-Din ^{[2
]}

Carne, Alan ^{[1
]}

Hopkins, David L. ^{[3
]}

机构：

[1] Univ Otago, Dept Biochem, Dunedin, New Zealand

[2] Univ Otago, Dept Food Sci, Dunedin, New Zealand

[3] Ctr Red Meat & Sheep Dev, NSW Dept Primary Ind, Cowra, NSW 2794, Australia

来源：

FOOD CHEMISTRY | 2013年 / 136卷 / 02期

关键词：

Meat; Proteases; Characterisation; Asparagus; Kiwifruit; KIWI FRUIT; MYOFIBRILLAR PROTEINS; CYSTEINE PROTEASE; ACTINIDIN; BEEF; PURIFICATION; COLLAGEN; FAMILY; IDENTIFICATION; TENDERNESS;

D O I：

10.1016/j.foodchem.2012.09.034

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Two plant enzyme extracts from kiwifruit and asparagus were evaluated for their ability to hydrolyse commercially available substrates and proteins present in both beef connective tissue and topside myofibrillar extracts. The results show significant differences in protease activity depending on the assay used. Protease assays with connective tissue and meat myofibrillar extracts provide a more realistic evaluation of the potential of the enzymes for application in meat tenderization. Overall, the kiwifruit protease extract was found to be more effective at hydrolysing myofibrillar and collagen proteins than the asparagus protease extract. The two protease extracts appeared to target meat myofibrillar and collagen proteins differently, suggesting the potential of a synergistic effect of these proteases in improving the tenderness of specific cuts of meat, based on their intrinsic protein composition. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：989 / 998

页数：10

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