Studies On The Extracting And Usage In Beef Tenderization Of Ginger Protease

1 New method of extracting of ginger protease and difference among speciesTaking fresh ginger as the material, new method of extracting of ginger protease was studied based on ultration. Ginger protease mainly exists in the dense juice, and can be deposited under defection of acetone. Significantly of influence of pH and volume of acetone on the deposition of ginger protease differs among different species of fresh ginger. Property of ginger protease shown through extracting differs among different species of fresh ginger. Thus it should be extracted under different conditions. Through freezing and drying, the output was 0.6%, the proteolytic activity was 1.2×105U/g.2. Character of ginger proteaseCasein as substance, the optimum pH of ginger protease is 5.5,the optimum temperature is 60℃. EDTA can activate ginger protease to some extent. The Km is 0.301mmol/L. Acidic condition is good for the maintenance of active of ginger protease.3 Tenderization of ginger protease on beefGinger protease can tenderize beef significantly. Based on the assessment of single factor test, through the orthogonal experiment, the best technological conditions of tenderization of beef by ginger protease are: The concentration is 0.06%, pH is 7.0, the treatment temperature is 50℃, the treatment time is 2h.The density and temperature influence the result significantly; the time and pH influence the result insignificantly.4 Mechanism of tenderization of beef by ginger proteasesGinger protease can improve MFI of beef, low density of ginger protease can decrease the diameter of myofibril, high density of ginger protease can increase the diameter of myofibril, ginger protease can promote protein of beef deteriorate into small pieces.