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Zingibain
Zingibain, zingipain, or ginger protease () is a cysteine protease enzyme found in ginger (''Zingiber officinale'') rhizomes. It catalyses the preferential cleavage of peptides with a proline residue at the P2 position. It has two distinct forms, ginger protease I (GP-I) and ginger protease II (GP-II). ==Uses== Zingipain curdles milk, and has been suggested as a vegetable rennet for cheese production. It is also used to make the Cantonese dish ginger milk curd.〔http://blog.khymos.org/2014/02/24/ginger-milk-curd/〕 Like papain from papayas and bromelain from pineapples, it is used as a meat tenderizer. However, extracted zingibain is unstable, with a half-life of about 2 days at 5°C, making it problematic for commercial applications.
抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)』 ■ウィキペディアで「Zingibain」の詳細全文を読む
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