水分活度对冷冻干燥肌肉中酶变化的影响。IV. 储存期间糖酵解酶活性的变化（作者译）
[Influence of water activity on the enzymatic changes in freeze-dehydrated muscle. IV. Change in the activity of glycolytic enzymes during storage (author's transl)].
作者信息
Potthast K, Hamm R, Acker L
出版信息
Z Lebensm Unters Forsch. 1977 Sep 30;165(1):18-20. doi: 10.1007/BF01461046.
The influence of water activity (25-65% r.h.) on the changes in activity of glycolytic enzymes during storage (up to 120 days) of freeze-dehydrated bovine muscle was investigated. For this purpose, at different times of storage the decrease of glycogen and the increase in lactate in the rehydrated samples were determined. At 25% r.h. no loss in activity was observed. However, during storage at 40% r.h. and higher the glycolytic activity decreased; this effect increased with rising water activity. The denaturation of the enzyme proteins might be due to Maillard reactions, particularly to the reaction of proteins with the highly reactive glycolytic metabolites glyceraldehyde phosphate and dihydroxyacetone phosphate.
研究了水分活度（相对湿度25 - 65%）对冻干牛肌肉储存（长达120天）期间糖酵解酶活性变化的影响。为此，在储存的不同时间测定了复水样品中糖原的减少和乳酸的增加。在相对湿度25%时，未观察到活性损失。然而，在相对湿度40%及更高湿度下储存期间，糖酵解活性降低；这种影响随着水分活度的升高而增加。酶蛋白的变性可能是由于美拉德反应，特别是蛋白质与高反应性糖酵解代谢产物磷酸甘油醛和磷酸二羟丙酮的反应。
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