Abstract：This study investigated the extraction of crude protease from Actinidia arguta fruit and its tenderization effect on beef.
The influence of enzyme dosage, temperature and time on beef tenderization was examined. An orthogonal array design involving 9
experiments of the three variables at three levels was applied to optimize the tenderization conditions of beef with the crude protease.
The mechanism underlying this effect was elucidated by microscopic observation of structural changes. The specific activity of the
crude protease from Actinidia arguta fruit was 2098 U/mg and it had a desired tenderization effect on beef by improving the shear
force, cooking water loss and water-holding capacity. The best conditions for beef tenderization were found to be hydrolysis with 0.05%
of the crude protease at 50 ℃ for 1.0 h. Temperature was the most important parameter for beef tenderization followed by enzyme
dosage and time. Compared with non-treated beef, beef myofibrils treated by this method showed a smaller diameter, a larger density,
a greater myofibrillar fragmentation index and broken Z line; in addition, the intermuscular space became broader, more materials
existed in the interstitium and the sarcomere length was increased. As a result, beef was tenderized.
王海丽；隋苗苗；崔明勋；姜成哲；牟柏德；李官浩. 软枣猕猴桃粗蛋白酶嫩化牛肉工艺优化及其嫩化机制[J]. 肉类研究, 2013, 27(7): 14-19.
WANG Hai-li;SUI Miao-miao;CUI Ming-xun;JIANG Cheng-zhe;MU Bai-de;LI Guan-hao. Optimization of Reaction Conditions for Beef Tenderization with Crude Protease from Actinidia arguta Fruit and Tenderization Mechanism. Meat Research, 2013, 27(7): 14-19.
2013, Vol. 27 
