Culinary science and hospitality research (한국조리학회지)
- Volume 11 Issue 2
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- Pages.110-124
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- 2005
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
Proteolytic Properties of Sarcodon aspratus on Beef Loin
능이버섯의 우육 단백분해 특성
- Lee , Jong-Ho (Dept. of Tourism Hotel & Restaurnt Management, Daelim College) ;
- Jang, Hyuk-Rae (Dept. of Hotel Culinary Science, Kimpo College)
- Published : 2005.06.01
Abstract
This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and the spectrophotometric method respectively. Optimum temperature and pH of Sarcodon aspratus were