生活環境における酵素の働きを考える家庭科教材の開発 : 落下式粘度計による食品中のタンパク質分解酵素の活性の測定およびその活性と食生活との関連

抄録

This study aims to develop home economics teaching materials to enhance students' understanding of the role of enzymes contained in natural microorganisms and food. As experimental material, a trial viscometer, based on Stokes' law, was offered to measure the enzymatic activity at 29.5℃. This experimental system could be compared with the enzymatic activity of many foods. Papain and gelatin (3% solution) were used for the standard enzyme and solute respectively. From the results, an index of activity for enzymes was experimentally established. This was applied comparatively to 63 foods and 2 medicines. In connection with enzymatic activity, a learning unit was proposed "The Role of Enzymes in Food in Life", including effect on cooking methods; combination of food materials; and role in the cooking or preservation of traditional foods.