薑蛋白酶於肉品嫩化及凝乳之應用研究

Research and Application of Ginger Protease in Meat Tenderization and Milk Coagulating

10.6578/TJACFS.201710_55(5&6).0002

饒雅茜(Ya-Chien Jao)；蔡孟貞(Meng-Jen Tsai)

薑蛋白酶 ； 嫩化 ； 凝乳 ； 薑 ； Ginger protease ； Tenderization ； Milk coagulating ； Ginger

臺灣農業化學與食品科學

55卷5&6期（2017 / 12 / 01）

225 - 235

繁體中文

本研究以台灣産生薑為原料，進行生薑蛋白酶之製備並探討其應用在肉品嫩化和凝乳製品上之加工條件。生薑經由清洗，細切，榨汁，過濾等步驟，製備為薑蛋白酶粗萃液，添加0.2％維生索C，0.025％L-半胱胺酸或0.025％異抗壞血酸鈉可提高薑蛋白酶溶液之蛋白質分解活性，Fe^(2+)，可使薑蛋白酶溶液活性提高；Zn^(2+)、Cu^(2+)和Cu^+，會降低其活性，另將添加0.2％維生c的薑蛋白酶溶液，以95％酒精沉澱後，經冷凍乾燥可得較佳活性的薑蛋白酶粉末。添加15％薑蛋白酶粗萃液或0.1％薑蛋白酶粉末於牛肉塊，5℃靜置24小時，可使牛肉之保水力上升，烹煮率和剪切力（shear force）下降，在薑凝乳製品的製備上，以添加1％或2％薑蛋白酶粗萃液於70或80℃隔水加熱20 min，為較佳條件，其質地指標，包括堅實度（firma ness），稠度（consistence），内聚力（cohesiveness）以及黏度（viscosity）較高，且感官品詳整體接受度高，上述成果將可做為薑蛋白酶應用在食品加工之參考依據。

In the present study, we produced ginger protease from Taiwan endemic ginger (Zingiber officinale Roscoe) and evaluation the processing condition on meat tenderization and milk coagulating. The ginger protease crude extract solution (GPS) was made from fresh ginger and was produced using washing, grounding and filtration procedures. 0.2% vitamin C, 0.025% L-cysteine, 0.025% sodium erythorbate or Fe^(2+) supplementation increased proteolytic activity of GPS. However, Zn^(2+), Cu^(2+)+ or Cu^+ caused the proteolytic activity decreased. After precipitating GPS (0.2% vitamin C) with 95% ethanol and freeze drying processed, The ginger protease powder (GPP) was obtained. Beef chunks were marinated with 15% GPS or 0.1% GPP at 4℃ for 24 hours, the water holding capacity of beef chunks were increased, cooking yield and shear force were decreased. The ginger milk coagulating products were produced by adding GPS and GPP. According to texture indexes (firmness, consistence, cohesiveness and viscosity) and syneresis analysis, the optimal processing procedures of ginger milk coagulating products was adding 1 or 2% GPS to milk and holding at 70 or 80℃ for 20 minutes. This study may provide information for application of ginger protease in food processing.

1. (1995).台灣農家要覽.行政院農委會.
2. Adulyatham, P.,Owusu-Apenten, R.(2005).Stability and partial purification of a protease from Ginger Rhizome (Zingiber offinale Roscoe).Food Chem.,70(3),231-234.
3. Baliga, M. S.,Haniadka, R.,Pereira, M. M.,D'Souza, J. J.,Pallaty, P. L.,Bhat, H. P.,Popuri, S.(2011).Bhat and S. Popuri: Update on the chemopreventive effects of ginger and its phytochemicals.Crit. Rev. Food. Sci. Nutr.,51(6),499-523.
4. Brock, F. M.,Forsberg, C. W.,BuchananSmith, J. G.(1982).Proteolytic activity of rumen microorganisms and effects of proteinase inhibitors.Applied and Enviromental Microbiology,44(3),561-569.
5. Butt, M. S.,Sultan, M. T.(2011).Ginger and its health claims: molecular aspects.Crit. Rev. Food Sci.,51(5),383-393.
6. Choi, K. H,Laursen, R. A.,Allen, K. N.(1999).The 2.1 angstrom structure of a cysteine protease with proline specificity from ginger rhizome, Zingiber officinale.Biochemistry,38,11624-11633.
7. Ekwenye, U. N.,Elegalam, N. N.(2005).Antibacterial activity of ginger (Zingiber officinale Roscoe) and garlic (Allium sativum L.) extracts on Escherichia coli. and Salmonella typhi.Int. J. Mol. Med. Adv. Sci.,1(4),411-416.
8. Hashim, M. M.,Mingsheng, D.,Iqbal, M. F.,Xiaohong, C.(2011).Ginger rhizome as potential source of milk coagulating cysteine protease.Phytochemistry,72,458-464.
9. Hassan, H. A.,EL-Gendy, A. M.(2003).Evaluation of silymarin/or ginger effet on induced hepatotoxity by carbon tetrachloride in male albino rats.Egypt. J. Hosp. Med.,12,101-112.
10. Joo, S. T.,Kauffman, R. G.,Kim, B. C.,Park, G. B.(1999).The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water holding capacity in porcine longissimus muscle.Meat Science,52,291-297.
11. Ketnawa, S.,Rawdkuen, S.(2011).Application of bromelain extract for muscle foods tenderization.Food and Nutrition Sciences,2,393-401.
12. Kim, S. O.,Kundu, J. K.,Shin, Y. K.,Park, J. H.,Cho, M. H.,Kim, T. Y.,Surh, Y. J.(2005).6-gingerol inhibits COX-2 expression by blocking the activation of p38 MAP kinase and NF-κB in phorbol ester-stimulated mouse skin.Oncogene,24,2558-2567.
13. Naveena, B. M.,Mendiratta, S. K.,Anjaneyulu, A. S. R.(2004).enderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome).Meat Sci.,68,363-369.
14. Nouri, M.,Ezzatpanah, H.,Abbasi, S.(2011).Application of renneted skim milk as a fat mimetics in nonfat yoghurt.Food and Nutrition Sciences,2,541-548.
15. Ohtsuki, K.,Taguchi, K.,Sato, K.,Kawabata, M.(1995).Purification of ginger proteases by DEAE-Sepharose and isoelectric focusing..Biochimica et Biophysica Acta.,1243,181-184.
16. Stoilova, I.,Krastanov, A.,Stoyanova, A.,Denev, P.,Gargova, S.(2010).A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).J. Food Chem,58,8231-8237.
17. Su, H. P.,Huang, M. J.,Wang, H. T.(2009).Characterization of ginger proteases and their potential as a rennin replacement.J. Sci. Food Agric.,89,1178-1185.
18. Tzeng, T. F.,Liu, I. M(2013).6-Gingerol prevents adipogenesis and the accumulation of cytoplasmic lipid droplets in 3T3-L1 cells.Phytomedicine,20(6),481-487.
19. Wardlaw, F. B.,Maccaskill, L. H.,Acton, J. C.(1973).Effect of postmortem muscle changes in poultry meat loaf properties.J. Food Sci.,38(3),421-424.
20. Yamahara, J.,Hatakeyama, S.,Taniguchi, K.,Kawamura, M.,Yoshikawa, M.(1992).Stomachic principles in ginger. II. Pungent and anti-ulcer effects of low polar constituents isolated from ginger, the dried rhizoma of Zingiber officinale Roscoe cultivated in Taiwan.Yakuga. Zasshi.,112(9),645-655.
21. 行政院農業委員會:二、農業生產(一)作物生產，農業統計年報(105年)，行政院農業委員會(2016)。
22. 李彥翰(2011)。中興大學動物科學研究所。
23. 林益昇,蔡幸君(1998)。薑軟腐病之發生及防治策略。農藥世界雜誌，184，50-54。
24. 許嘉伊(2007)。許嘉伊:全球特用酵素市場分析。生物科技產業研究中心，台灣經濟研究院(2007)。
25. 陳妍妤(2004)。國立台灣大學畜產學研究所。