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남승희,김영민,Marie K. Walsh,임선희,은종방 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.suppl1
This study was performed to characterize pear protease proteolytic activity and investigate the use of pear protease as a meat tenderizer. Pear protease was purified and stabilized by 5% dextrin during lyophilization (dry) or concentration (liquid). Pear protease was further characterized with respect to pH, thermodynamics, and enzyme kinetics. Pear protease was stable at a pH range of 5-8 with an optimum pH of 6.5. From Arrhenius plots, liquid protease showed higher temperature dependency (23.49 kJ/mol) than dry protease (18.62 kJ/mol) due to its higher activation energy. The kcat/Km, catalytic efficiency of enzyme, was similar with 2.9 and 2.7 μM/min with dry and liquid proteases. Pear protease was evaluated for its proteolytic activities with casein and beef myofibrillar proteins by individually and combination with fig and kiwifruit proteases. These result indicated that pear and kiwifruit proteases could be complementary to be a desirable product for meat tenderization.
Nam, Seung-Hee,Kim, Young-Min,Walsh, Marie K.,Wee, Young-Jung,Yang, Kwang-Yeol,Ko, Jin-A,Han, Songhee,Thanh Hanh Nguyen, Thi,Kim, Ji Young,Kim, Doman American Chemical Society, Books and Journals Divi 2017 Journal of agricultural and food chemistry Vol.65 No.13
<P>Caffeic acid was modified via. transglucosylation using sucrose and dextransucrase-from Leuconostoc mesenteroides B-512FMCM. Following enzymatic modification, a caffeic acid glucoside was isolated by butanol separation, silica gel chromatography, and preparative HPLC. The synthesized caffeic acid glucoside had a molecular mass-to-charge ratio of 365 m/z, and its structure was identified as caffeic acid-3-O-alpha-D-glucopyranoside. The production of this caffeic acid-3-O-alpha-D-glucopyranoside at a concentration of 153 mM was optimized using 325 mM caffeic acid, 355 mM sucrose, and 650 mU mL(-1) dextransucrase in the synthesis reaction: In comparison with the caffeic acid, the caffeic acid-3-O-alpha-D-glucopyranoside displayed 3-fold higher water solubility, 1.66-fold higher antilipid peroxidation effect, 15% stronger inhibitiOn of colon cancer cell growth, and 11.5-fold higher browning resistance. These results indicate that this caffeic acid-3-O-alpha-D-glucopyranoside may be a suitable functional component of food and pharmaceutical products.</P>