Effect of Kiwifruit Juice on Beef Collagen

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概要

• 論文の詳細を見る

• The objective of this study is to clarify the difference in susceptibility to protease digestion by kiwifruit juice between collagen domains under different conditions. In addition, the effect of pre-treatment with kiwifruit juice on collagen in meat during cooking processes was examined. Kiwifruit juice can degrade denatured collagen, but it can not cleave the triple helical domain of collagen. Thus, kiwifruit juice does not have collagenase activity. On the other hand, the cross-linked subunits of acid-soluble collagen were converted to monomeric subunits by kiwifruit juice treatment at acidic pH, suggesting that the globular domains, in which cross-links preferentially occur, can be degraded by kiwifruit juice. The pre-treatment with kiwifruit juice significantly decreased the shear force of connective tissue in comparison with other pre-treatments without protease activity, but inversely increased the liberation of collagen-related peptides in the outer solution by heating processes at 50 and 70℃ or by a shorter heating time at 100℃. This can be explained by the protease-mediated degradation of globular domains. However, this effect was not observed with a prolonged heating period at 100℃, and the liberation of collagen-related peptides by pre-treatment with kiwifruit juice at 100℃ was less than that at 70℃ for all heating periods. Thus, it can be suggested that the pre-treatment with kiwifruit juice might be useful in meat softening under vacuum-cooking and grilling, but not under stewing.

• 日本ビタミン学会の論文

著者

• Sato Kenji

  Department of Anatomy and Physiological Science, Graduate School of Health Care Sciences, Tokyo Medi

• Sato Kenji

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Sato Katsuaki

  Central Research Laboratories Of Ajinomoto Co. Inc.

• Ohtsuki K

  Kitasato Univ. Sagamihara Jpn

• Kubota Satoshi

  Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University

• Sugiyama S

  Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University

• Sugiyama Sumi

  Laboratory Of Nutrition And Food Science Hagoromo-gakuen College

• OHTSUKI kozo

  Department of Food Science and Nutrition, Kyoto Prefectural University

• SUGIYAMA Sumi

  Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University

• HIROTA Aya

  Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University

• OKADA Chikako

  Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University

• YORITA Taeko

  Department of Nutrition and Human Science, Hiroshima Bunkyo Women's University

• Sato K

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Kubota S

  Division Of Human Health And Medical Science Graduate School Of Kuroshio Science Kochi University

• Hirota Aya

  Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University

• Yorita Taeko

  Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University

• Ohtsuki Kozo

  Department Of Food Sciences And Nutritional Health Kyoto Prefectural University

• Ohtsuki Kozo

  Department Of Food Science And Nutrition Kyoto Prefectural University

• Okada Chikako

  Department Of Nutrition And Human Science Hiroshima Bunkyo Women's University

• Sato Kenji

  Department Of Anatomy And Physiological Science Graduate School Of Health Care Sciences Tokyo Medica

• SUGIYAMA Sumi

  Department of Food Sciences and Nutritional Health

• SUGIYAMA Sumi

  Department of Food and Nutrition, Hiroshima Women's University

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