Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins

Overview of attention for article published in Food Chemistry, September 2012

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@StephenJ_Hall They are both proteases (enzymes that catalyse the breakdown of proteins). If you are properly interested this is a paper comparing them. https://t.co/xz515IVYmY

さらにどうでもいいことをつぶやくと、キウイに含まれるAcitinidinはパイナップルに含まれるpapainと同様、肉を柔らかくする目的としても使える。（例えばこんな論文も出ていたりする。https://t.co/SvY4qa7h4g）キウイ酢豚とか作ったらどうなるのだろう？

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