キウイフルーツ果汁のアクチニジン濃度およびプロテアーゼ活性の品種間差  [in Japanese] Varietal Difference in Actinidin Concentration and Protease Activity in the Kiwi fruit Juice  [in Japanese]

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Author(s)

    • 大田 忠親 OOTA Tadachika
    • 東京農業大学応用生物科学部アイソトープセンター Isotope Center, Faculty of Applied Bio-Science, Tokyo University of Agriculture

Abstract

キウイフルーツの品種による有効な利用法を検討するため,果汁中に含まれるアクチニジン濃度およびプロテアーゼ活性の品種間差に関する調査を行った.用いた13品種のうち,アボット.香緑,魁蜜および信山では,主要な経済栽培品種であるヘイワードと比較して,アクチージン濃度やプロテアーゼ活性が有意に高値を示した.そのためこれらの品種では,食肉軟化剤や酵素の供給源としての利用法が有効だと考えられた.一方,レインボーレッド,ホート16A,香粋の3品種の果汁では,プロテアーゼ活性がヘイワードの7%以下と,有意に低値を示し,また乳タンパク質や筋原線維タンパク質の加水分解作用も軽微であった.この結果より,プロテアーゼ活性の低いこれら3品種では,ヨーグルトなどの乳製品と混合したときに生じる苦味の発生が著しく低減されるものと期待された.

Actinidin, a cysteine protease in kiwi fruit, is known to affect the taste, allergenic properties and characteristics for food processing of the kiwi fruit. In six <I>Actinidia deliciosa</I>, five <I>A. chinensis</I> and two <I>A. arguta</I> cultivars, the actinidin concentration and the protease activity in the fruit juice were determined by quantitative sodium dodecyl sulfate-polyacrylamide gel electrophoresis and spectrophotometric assay using L-pyroglutamyl-L-phenylalanyl-L-leucine p-nitroanilide as a substrate. In Abbott, Koryoku, Kuimi and Sinzan, both actinidin concentration and protease activity in the juice were significantly higher than those of Hayward, the most common cultivar of kiwi fruit. In contrast to these cultivars, protease activities in Rainbow red, Hort 16A and Kosui fruit juice were less than 7% of that of Hayward. In these three cultivars, little or no proteolytic effect on milk or pork myofibrillar proteins was observed. These results indicate that there is a wide range of varietal difference in actinidin content in kiwi fruit.

Journal

  • Nippon Shokuhin Kagaku Kogaku Kaishi

    Nippon Shokuhin Kagaku Kogaku Kaishi 49(6), 401-408, 2002-06-15

    Japanese Society for Food Science and Technology

References:  20

Cited by:  3

Codes

  • NII Article ID (NAID)
    10008560203
  • NII NACSIS-CAT ID (NCID)
    AN10467499
  • Text Lang
    JPN
  • Article Type
    Journal Article
  • ISSN
    1341027X
  • NDL Article ID
    6187401
  • NDL Source Classification
    ZP34(科学技術--食品工学・工業)
  • NDL Call No.
    Z17-126
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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