Protease activity and meat-tenderizing effect of Hypsizygus marmoreus |
Shin, Bok-Eum
(Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services)
Baek, Il-Sun (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) Kim, Jeong-Han (Mushroom Research Institute, Gyeonggi-do Agricultural Research & Extension Services) Lee, Yun-Hae (Soil and Fertilizer Division, National Institute of Agricultural Sciences) |
1 | Bae YH, Lee JS, Lee KA, Yoon JD, Kang DH, Lee JS. 2002. The effect of Sarcodon aspratus fruitbody on the cooking quality of beef steak. J East Asian Soc Diet Life 12: 326-333. |
2 | Cupp-Enyard C. 2008. Sigma's non-specific protease activity assay - casein as a substrate. J Vis Exp 19: e899. http://dx.doi.org/10.3791/899. |
3 | Hong SE. 2007. 팽이버섯균사체배양액의protease 활성에관한 연구. M. D. Thesis. Sunchon University. Suncheon, Korea. |
4 | Kim HK, Han HY. 2017. Effect of Letinus edodes powder on tenderness and sensory characteristics of beef. Culi Sci & Hos Res 23: 63-70. |
5 | Kim MH, Rho JH, Kim MJ. 2011. Stabilizing and optimizing properties of crude protease extracted from Korean figs. Korean J Food Cookery Sci 27: 29-37. DOI |
6 | Kwon HJ. 2018. Antiaging and antioxidant activity of Hypsizygus marmoreus extracts. J Korean Appl Sci Technol 35: 1081-1087. |
7 | Lee YL, Jian SY, Mau JL. 2009. Composition and nonvolatile taste components of Hypsizigus marmoreus. LWT Food Sci Technol 42: 594-598. DOI |
8 | Lim YJ, Lee CY, Park JE, Kim SW, Lee HS, Ro HS. 2010. Molecular Genetic Classification of Hypsizigus marmoreus and development of strain-specific DNA markers. Korean J Mycol 38: 34-39. DOI |
9 | Min BN, Kim SH, Oh YL, Kong WS, Park HJ, Cho HJ, Jang KY, Kim JG, Choi IG. 2018. Genomic discovery of the hypsin gene and biosynthetic pathways for terpenoids in Hypsizygus marmoreus. BMC Genomics 19: 789. DOI |
10 | Moon YH, Kim YK, Hyon JS, Lee JH, Jung IC. 2002. Effects of salt concentrations of curing solution on myofibrillar protein extractability, fragmentation, water holding capacity, salt contents and palatability of cured pork loins. J Korean Soc Food Sci Nutr 31: 999-1004. DOI |
11 | Park BY, Cho SH, Yoo YM, Kim JH, Chae HS, Ahn JN, Kim YK, Lee JM, Yun SG. 2002. Comparison of pork quality by different postmortem pH24 values. J Anim Sci Technol 44: 233-238. DOI |
12 | Song HH. 1997. The effect of glycerol, rice syrup and honey on the quality and storage characteristics of beef jerky. M. Sc. Thesis. Konkuk University. Seoul, South Korea. |
13 | Takako Y, Naoko I, Ichiro O, Hajime I, Yasuo H, Atsuko M. 2008. Tenderizing of meat by using Maitake (Grifola frondosa) extract with low temperature steam cooking. J Cookery Sci Jpn 41: 176-183. |