Arya S S, Parihar D B
Nahrung. 1979;23(1):1-7. doi: 10.1002/food.19790230102.
Effect of processing temperature on the changes in free nucleotides, nucleosides and bases in goat and sheep meats was investigated. The major changes in nucleotides and related compounds took place during first 30 min of heating and the rates of changes were maximum at 60 degrees C and minimum at 100 degrees C. At 120 degrees C, thermal degradation of inosinic acid proceeds at significant rates but below 100 degrees C major changes are brought about by phosphomonoesterases (5'-mononucleotidases) during initial stages of heating.
研究了加工温度对山羊和绵羊肉中游离核苷酸、核苷及碱基变化的影响。核苷酸及相关化合物的主要变化发生在加热的最初30分钟内，变化速率在60℃时最大，在100℃时最小。在120℃时，肌苷酸的热降解以显著速率进行，但在100℃以下，加热初期主要变化是由磷酸单酯酶（5'-单核苷酸酶）引起的。
