Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 7 Issue 4
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- Pages.229-237
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- 1975
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- 0367-6293(pISSN)
Study on Meat Tenderizer -Part II. Tenderizing ability of Enzyme from Asp. oryzae-
Meat Tenderizer 제조에 관한 연구 -제2보 Asp. oryzae 생산 protease의 연육효과-
- Lee, Jung-Hee (Department of Food and Nutrition Soodo Women's University) ;
- Kim, Kun-Wha (Department of Food engineering Yon Sei University) ;
- Yu, Ju-Hyun (Department of Food engineering Yon Sei University) ;
- Yang, Ryung (Department of Food engineering Yon Sei University)
- Published : 1975.12.28
Abstract
An attempt was made to utilize the enzyme produced by Asp. oryzae as meat tenderizer. The production, purification, and various properties of proteinase produced by Asp. oryzae were investigated. Results obtained are as follow; 1. A strain which had the highest proteolytic activity was selected among 9 Aspergillus species. 2. Culture medium consisted of wheat bran 10g, 2% glucose, 0.03% urea and 0.1%
Protease생산(生産)을 위한 Asp. oryzae의 배양조건(培養條件), 생산효소(生産酵素)의 정제(精製) 및 정제효소(精製酵素)의 육연화(肉軟化)에 관한 효과(效果)에 대(對)하여 연구 하였다. Asp. oryzae가 생산(生産)하는 proteolytic enzyme이 육연화(肉軟化)에 미치는 영향(影響)을 조사한 결과(結果)는 다음과 같다. 1. Asp. oryzae를 밀기울에 고체배양(固體培養)한 결과(結果) 최적조건(最適條件)은 배양일수(培養日數) 3일, 산수량(散水量) 130%, pH 6.5와 탄소원(炭素原)으로는 glucose 2%, 질소원으로는 urea 0.03%, mineral salts로
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