本研究以台灣產生薑為原料，進行生薑蛋白酶之製備並探討其應用在肉品嫩化和凝乳製品上之加工條 件。生薑經由清洗、細切、榨汁、過濾等步驟，製備為薑蛋白酶粗萃液。添加0.2%維生素C、0.025%L-半胱 胺酸或0.025%異抗壞血酸鈉可提高薑蛋白酶溶液之蛋白質分解活性。Fe2+可使薑蛋白酶溶液活性提高；Zn2+、 Cu2+和Cu+會降低其活性。另將添加0.2%維生素C的薑蛋白酶溶液，以95%酒精沉澱後，經冷凍乾燥可得較佳 活性的薑蛋白酶粉末。添加15%薑蛋白酶粗萃液或0.1%薑蛋白酶粉末於牛肉塊，5t靜置24小時，可使牛肉之 保水力上升，烹煮率和剪切力（shear force)下降。在薑凝乳製品的製備上，以添加1%或2%薑蛋白酶粗萃液， 於70或80亡隔水加熱20 ，為較佳條件，其質地指標，包括堅實度（firmness)、稠度（consistence)、內聚力 (cohesiveness)以及黏度(viscosity)較高，且感官品評整體接受度高。上述成果將可做為薑蛋白酶應用在食品加 工之參考依據。

In the present study, we produced ginger protease from Taiwan endemic ginger (Zingiber officinale Roscoe) and evaluation the processing condition on meat tenderization and milk coagulating. The ginger protease crude extract solution (GPS) was made from fresh ginger and was produced using washing, grounding and filtration procedures. 0.2% vitamin C, 0.025% L-cysteine, 0.025% sodium erythorbate or Fe2+ supplementation increased proteolytic activity of GPS. However, Zn2+, Cu2+ or Cu+ caused the proteolytic activity decreased. After precipitating GPS (0.2% vitamin C) with 95% ethanol and freeze drying processed, The ginger protease powder (GPP) was obtained. Beef chunks were marinated with 15% GPS or 0.1% GPP at 4oC for 24 hours, the water holding capacity of beef chunks were increased, cooking yield and shear force were decreased. The ginger milk coagulating products were produced by adding GPS and GPP. According to texture indexes (firmness, consistence, cohesiveness and viscosity) and syneresis analysis, the optimal processing procedures of ginger milk coagulating products was adding 1 or 2% GPS to milk and holding at 70 or 80oC for 20 minutes. This study may provide information for application of ginger protease in food processing.