• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.883-887
• /
• 1998

Protease activities were measured in vegetables used as cooking material or a side dish. Proteases of green pepper (Kwari and Chungyang), perilla leaves, soybean sprout and mungbean sprout were showed high activities. Especially, protease in soybean sprout was the highest activity among them. After dialysis, remaining activities in mungbean sprout, green pepper (Kwari and Chungyang) and perilla leaves were 12, 23, 45% and 37%. In the results of thawing after freezing the proteases, remaining activities in sprout of mungbean and soybean were 100% and 65%. Protease in soybean sprout was showed higher activity and stability than others. Proteolytic effects of soybean sprout on myofibrillar and sarcoplasmic protein were showed higher than stroma protein. In SDS-PAGE, myosin heavy chain, actin and tropomyosin were hydrolyzed with increasing time. Protease activity was rapidly increased with increasing meat concentration in a early proteolysis reaction, but was slightly increased in later.