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Studies on the Extracting and Usage in Beef Tenderization of Ginger Protease

Author: SunGuoLiang
Tutor: TangXiaoZhen
School: Shandong Agricultural University
Course: Of Food Science
Keywords: Ginger protease Beef Extract Tenderized
CLC: TS201.25
Type: Master's thesis
Year: 2008
Downloads: 330
Quote: 2
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Abstract


1 ginger protease extraction of new technology and its varieties differences ginger as raw material, the the ginger protease ultrafiltration extraction of new technology , the results showed that : after ultrafiltration ginger protease present in the gravy , acetone role precipitation . affected by the pH and amount of acetone precipitation effect of different varieties of ginger ginger protease significantly different . Different varieties of ginger protease in the extract showed a different nature , different criteria should be used to extract . Laiwu ginger , ginger protease extracted in accordance with the new process , the freeze - dried to obtain the enzyme powder , yield of approximately 0.6 % , the activity was 1.2 × 105U / g . 2 ginger protease nature of casein as substrate , the the ginger protease optimum pH was 5.5 , the optimum temperature of 60 ° C . EDTA is a certain degree of activating effect on the enzyme activity , Km value of 0.301 mmol / L Acidic conditions conducive to the the ginger protease activity to maintain . 3 of ginger protease tender beef effect of ginger protease tenderizing effect significantly , the optimum conditions determined by orthogonal test on the basis of single- factor test ginger protease beef tenderness : the enzyme amount of 0.06 % , the pH for the 7.0 , pretreatment temperature of 50 ° C , pretreatment time is 2h . In this condition, the beef with ginger protease solution soaking treatment , the tenderness of beef can achieve the best edible state , and the color is good , tender and juicy and has good elasticity , food quality has been significantly improved . Enzyme dosage and pretreatment temperature tenderizing effect significant pretreatment time and pH had no significant effect on a tenderizing effect . 4 ginger protease tender of beef Mechanism initially inferred ginger protease treatment can significantly promote beef muscle fibers of small pieces of processing a lower concentration can make beef muscle fiber diameter increases , higher concentration process can make beef muscle fiber diameter decreases , the the ginger protease treatment to promote the the beef protein degradation into smaller pieces .

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > General issues > Basic science > Food Chemistry > Enzymes
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