국산배에서 추출한 단백질 분해효소의 식육 연화제로서의 활용에 관한 연구

Domestic pear has been reported that it contained a protease, which used for tenderizer of meat, however no researches for optimum level of the enzyme with maximum tenderness effect have been studied. Thus, this study was performed to determine the optimum level of a protease for meat tenderness. Moisture contents (%) of domestic pears was determined. A protease was homogenized in a mixer and centrifuged at 10,000 G for 1 hr. After taken the supernatant, dialysis was conducted to remove salts and sugars, and freeze-dried. Then, various level (0.05, 0.1 and 0.2%) of the purified protease were added to pork loins (3 cm thickness). Then, pork samples were boiled at 80 for 12 min in a water bath to reach the interval temperature of 71 and chilled in an ice. Moisture contents (%) of domestic pears ranged from 87.2 and 87.8%. No differences in cooking loss of pork meats were observed (p>0.05) among various levels of a protease. After centrifugation, the protein concentrations of a protease showed from 5.96㎍/mL to 7.25㎍/mL. Increased level of a protease up to 0.1% reduced (p