Abstract
The ginger rhizome has been known to contain proteolytic enzymes. In this study, we evaluated the protease activities in juice extracted from ginger rhizomes. The specific protease activity in juice from ginger ripened after harvesting was higher than that of ginger that was not ripened after harvesting. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that the ginger rhizome juice displaying high specific protease activity contained a 30 kDa protein. This juice was also observed to have milk gel-forming ability.
Highlights
Ginger rhizomes have been used worldwide as a spice or condiment for over 2,000 years (Moghaddasi & Kashani, 2012) as well as for medicinal purposes (Kikuzaki, 2000; Butt & Sultan, 2011; Bhatt et al, 2013; Kimura, Pancho & Tsuneki, 2016)
Sodium dodecyl sulphate-polyacrylamide gel electrophoresis indicated that the ginger rhizome juice displaying high specific protease activity contained a 30 kDa protein
Many researchers have indicated that the ginger protease has a molecular weight of about 30 kDa (Ohtsuki et al, 1995; Adulyatham & Owusu-Apenten, 2005; Hashim et al, 2011; Huang et al, 2011)
Summary
Ginger rhizomes have been used worldwide as a spice or condiment for over 2,000 years (Moghaddasi & Kashani, 2012) as well as for medicinal purposes (Kikuzaki, 2000; Butt & Sultan, 2011; Bhatt et al, 2013; Kimura, Pancho & Tsuneki, 2016). Many researchers have indicated that the ginger protease has a molecular weight of about 30 kDa (Ohtsuki et al, 1995; Adulyatham & Owusu-Apenten, 2005; Hashim et al, 2011; Huang et al, 2011). This ginger protease is a monomer in solution, as determined by gel filtration chromatography (Ichikawa, Sasa & Michi, 1973; Ohtsuki et al, 1995)
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