Proteolytic Effect of Fruit Flesh and Crude Enzyme Extract from Fruits on Myofibrilar Protein

@inproceedings{Kim2010ProteolyticEO,
  title={Proteolytic Effect of Fruit Flesh and Crude Enzyme Extract from Fruits on Myofibrilar Protein},
  author={Mi Hyun Kim and Jeonghae Rho and Mee-Jeong Kim},
  year={2010}
}
Abstract Studies on the tenderizing effect of fruits has been limited even though fig, kiwifruit, pear, and pineapple cultivated in Korea are utilized commonly du ring cooking for their proteolytic properties. Therefore, the character istics of these fruits were investigated by treating beef with their crude protease extracts. The protease effects of crude protease extract from the fruits on casein and myofibrilar protein were in the following order : pineapple >kiwifruit > fig > pear. Electro… CONTINUE READING

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