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- Title
薑蛋白酶於肉品嫩化及凝乳之應用研究.
- Authors
饒雅茜; 蔡孟貞
- Abstract
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 Fe2+ supplementation increased proteolytic activity of GPS. However, Zn2+, Cu2++ 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°C 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°C for 20 minutes. This study may provide information for application of ginger protease in food processing.
- Publication
Taiwanese Journal of Agricultural Chemistry & Food Science, 2017, Vol 55, Issue 5/6, p225
- ISSN
1605-2471
- Publication type
Academic Journal
- DOI
10.6578/TJACFS.201710_55(5&6).0002