Extraction And Application Of Zingibain

The dissertation focused on the extraction of proteinase from ginger (lingiber officinal Roscoe) and the applications of ginger proteases in meat, beer and red wine. The main results were obtained as follows.1. The zingibain powder extracted with alcohol got to 1.2%.2. The ginger powder extracted with acetone was 8. 6%. The high activity and output of zingibain were obtained by the tannin setting method from the acetone ginger power, based on the following optimal parameters, the optimum pH value: 6.0, the suitable time: 35 minute, the concentration of Tannin: 0. 12%~0. 16%. The output was 1.092%.3. The zingibain were extracted from ginger juice by ultra filtration (UF) with domestic hollow fibers. It was shown that the permeate flux increased with increasing operation temperature within certain limits and flow velocity of ginger juice , and decreased with increasing concentration of ginger juice and operation time, and when operation pressure was 0. 04Mpa~~0. 06Mpa, the protease showed the high proteolytic activity and the maximum permeate flux. The output by UF got 2.3%.4. In the three methods of zingibain extraction, the zingibain by UF had the high proteolytic activity.5. The zingibain obtained by UF had been used in meat. It was shown that the proteinase can make the meat tender by the following conditions, the concentration of zingibain: 0.01%, pH value: 7.0, temperature :30C.The ginger juice also made the meat tender based on the following parameters: the concentration of ginger juice:5%, pH value:7.0, temperature : 40 C .6. The zingibain obtained by UF can have beer and red wine clearfied. The optimal concentration of zingibain for both beer and red wine was 0. 05mg/L and the pre treatment temperature was 60 癈 in beer and 20~~30'C in red wine. The ginger juice did not clarify beer and red wine.