摘要
研究旨在筛选出加热终点温度的指示蛋白,并建立指示蛋白与温度之间的关系。将牛肌肉汁加热到65℃,70℃,75℃和99℃,然后进行乳酸脱氢酶(LDH)和谷草转氨酶(GOT)活性测定。研究表明,乳酸脱氢酶随着温度的升高而降低。测量12个不同温度处理下肉汁中乳酸脱氢酶的活性,对温度和LDH酶活进行回归分析,结果表明在63.2～67.0℃温度范围内,温度与酶活呈线性关系,可用y=-0.0651x+67.247表示,R2为0.9755。因此乳酸脱氢酶可以用来监测肉类及肉制品的加热终点温度。
Lactate dehydrogenase（LDH） and glutamic oxaloacetic tranminase （GOT） were studied to evaluate the potential for development a rapid assay to verify cooking endpoint temperatures in meat. Mix muscles and heat to different temperature. Then monitored LDH and GOT activity after the protein heated to 65,70,75 and 99 ℃. The study showed that LDH activity was lost as the temperature increase. minitor LDH activity of 12 sample treated with different temperature. The related analysis showed that LDH activity is linear to temperature （y = -0.0651x ＋ 67.247, R^2= 0.9755）. LDH activity can reflect the heated temperature and be good for the development of test kit. So LDH was good indicators of endpoint temperature of meat.
出处
《食品研究与开发》
CAS
北大核心
2006年第4期22-23,18,共3页
Food Research and Development
基金
国家质检总局项目资助
