Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness

Juan Wang; Haoming Liu; Haili Wang; Mingxun Cui; Qing Jin; Tie Jin; Fushun Cui; Taihua Cui; Chengyun Liang; Bumsik Kim; Guanhao Li

doi:10.1007/s10068-016-0171-y

Isolation and characterization of a protease from the Actinidia arguta fruit for improving meat tenderness

Food Sci Biotechnol. 2016 Aug 31;25(4):1059-1064. doi: 10.1007/s10068-016-0171-y. eCollection 2016.

Authors

Juan Wang^{1

2}, Haoming Liu¹, Haili Wang¹, Mingxun Cui¹, Qing Jin^{1

2

3}, Tie Jin^{1

2}, Fushun Cui^{1

2

3}, Taihua Cui^{1

2}, Chengyun Liang^{1

2

3}, Bumsik Kim⁴, Guanhao Li^{1

2

3}

Affiliations

¹ 1College of Agriculture, Yanbian University, Yanji, Jilin, 133002 China.
² 2Food Research Center, Yanbian University, Yanji, Jilin, 133002 China.
³ 3Collaborative Innovation Center of Beef Cattle Science and Major Demand for Industrial Technology, Yanbian University, Yanji, Jilin, 133002 China.
⁴ 4School of Food Science, Kyungil University, Gyeongsan, Gyeongbuk, 38428 Korea.

Abstract

An protease from Actinidia arguta for improving meat tenderness was purified, characterized from wild A. arguta fruit by ammonium sulfate precipitation, Sephdex G-25 gel filtration chromatography, and DEAE Sepharose Fast Flow ion exchange chromatography, and its activity was investigated. The purified protease was subjected to sodium dodecyl sulfate polyacrylamide gel electrophoresis to obtain a single band of protease. The protease was purified successfully, and found to have a molecular weight of 23.8 kDa (mass spectrometry). The specific activity of the purified protease reached 53,428 U/mg with a 25.5-fold purification factor and 9% activity recovery. Based on N-terminal sequencing results, the A. arguta protease was derived from the class of actinidia proteases that have an N-terminal sequence of VLPDY VDWRS AGAVV. The protease was effective for tenderizing beef and decomposing actomyosin, suggesting the potential application for improving meat tenderness.

Keywords: Actinidia arguta; meat; plants; protease; tenderness.