Weder J K, Sohns S
Z Lebensm Unters Forsch. 1978 Aug 30;167(2):93-6. doi: 10.1007/BF01136134.
Commercial ribonuclease was heated at temperatures between 80 degrees C and 180 degrees C for 1--24 h. A stoichiometric oligomerisation was observed. Dimeric ribonuclease appeared after 1 h at 80 degrees C. With increasing time and/or temperature the number of oligomers formed rose at first. The highest oligomer that could be detected was the hexamer (140 degrees C, 8 and 16 h). A further increase in time and/or temperature resulted in a decrease of the number of oligomers and a rise in the polymer fraction. The importance of this reaction in the changes produced by heating food proteins and various reaction mechanisms are discussed.
将商品核糖核酸酶在80摄氏度至180摄氏度之间加热1至24小时。观察到化学计量的低聚反应。在80摄氏度加热1小时后出现二聚体核糖核酸酶。随着时间和/或温度的增加，形成的低聚物数量起初会增加。能够检测到的最高低聚物是六聚体（140摄氏度，8小时和16小时）。时间和/或温度的进一步增加导致低聚物数量减少和聚合物比例增加。讨论了该反应在加热食品蛋白质所产生的变化中的重要性以及各种反应机制。
