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首页> 外文期刊>Journal of Zhejiang University. Science >Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork
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Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork

机译:PSE和普通猪肉中天然肌动球蛋白的生化特性比较研究

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摘要

Biochemical changes of natural actomyosin from fresh pale, soft, exudative (PSE) and normal pork were studied, and the effects of different storage temperatures and different incubation temperature and times on sample superprecipitation, total sulfhydryl (-SH) content, and ATP (adenosine triphosphate) sensitivity were investigated. The results demonstrated that ATPase activity and thermal stability of PSE actomyosin were lower than those of normal pork; and that PSE actomyosin had higher -SH content than that of normal pork at all incubation temperatures and times tested.
机译:研究了新鲜淡色,柔软,渗出(PSE)和普通猪肉中天然肌动球蛋白的生化变化,并研究了不同储存温度和孵育温度和时间对样品过沉淀,总巯基(-SH)含量和ATP(腺苷)的影响三磷酸)敏感性进行了研究。结果表明,PSE肌动球蛋白的ATP酶活性和热稳定性均低于正常猪肉。在所有测试的温度和时间下,PSE肌动球蛋白的-SH含量均高于正常猪肉。

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