Art

J-GLOBAL ID：200902100821286537   Reference number：96A0207237

A New Protease in Korean Pears as Meat Tenderizer.

新しい食肉軟化剤としての韓国産ナシの蛋白質分解酵素

Author (4)： CHOE I-S (Anseong National Univ., Kyounggi, KOR) ,  PARK Y-J (Taejon Jounir Coll., Taejon, KOR) ,  ISHIOROSHI M (Taejon Jounir Coll., Taejon, KOR) ,  SAMEJIMA K (Rakuno Gakuen Univ., Ebetsu-shi, JPN)
Material： Animal Science and Technology  (日本畜産学会報)
Volume： 67  Issue： 1  Page： 43-46  Publication year： Jan. 1996 
JST Material Number： F0902A  ISSN： 0918-2365  CODEN： NICKA3  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： Pyrus pyrifolia ,...
Semi thesaurus term： South Korea

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=96A0207237&from=J-GLOBAL&jstjournalNo=F0902A") }}

JST classification (1)： Raw meat quality and treatments  (FJ12032O)

Reference (16)：

• ARCUS, AC. Proteolytic enzyme of Actinidia chinensis. Biochim. Biophys. Acta. 1959, 33, 242-244
• BOLAND, MJ. Kinetic studies on the thiol protease from actinidia chinensis. FEBS Lett. 1972, 27, 282-284
• BRADFORD, MM. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal. Biochem. 1975, 72, 248-254
• BROCKLEHURST, K. Differences in the interaction of the catalytic groups of the active centers of actinidin and papain. Biochem. J. 1981, 197, 739-746
• DRANSFIELD, E. Enzymes and Food processing. 1981, 177

Terms in the title (5)： 食肉 ,  軟化剤 ,  韓国 ,  ナシ ,  蛋白質分解酵素