アクチニジン（キウイフルーツタンパク質分解酵素）による筋肉構成タンパク質の分解

DOI Web Site 被引用文献7件

書誌事項

タイトル別名
  • Hydrolysis of Muscle Proteins by Actinidin (Kiwifruits Protease).
  • アクチニジン キウイ フルーツ タンパクシツ ブンカイ コウソ ニ ヨル キン

この論文をさがす

抄録

Crude actinidin was prepared from kiwifruits. Both myosin and actin were hydrolyzed by crude actinidin. The hydrolyzation of skeletal myosin molecule by crude actinidin was similar to that by chymotrypsin. Actinidin also hydrolyzed collagen molecule. When the beef pieces were immersed in the crude actinidin solution at 4°C, the cutting strength for raw and cooked meats reduced gradually with time of soaking and they reached to the constant after about 6 hours. The samples prepared from beef pieces immersed in the crude actinidin solution for 22 hours were observed by scanning electron microscopy. It was confirmed that the ultrastructure of the meats treated with actinidin was fragiler than that of control. AS the results, it is clear that actinidin which is contained in kiwifruits may be successful as meat tenderizer.

収録刊行物

被引用文献 (7)*注記

もっと見る

詳細情報 詳細情報について

問題の指摘

ページトップへ