Nakai Y, Nishimura T, Shimizu M, Arai S
Department of Applied Biological Chemistry, University of Tokyo, Japan.
Biosci Biotechnol Biochem. 1995 Dec;59(12):2255-8. doi: 10.1271/bbb.59.2255.
The effects of freezing on the proteolysis of beef during storage at 4 degrees C after being thawed was investigated. A sarcoplasmic 32-kDa protein in frozen as well as unfrozen beef decreased rapidly during storage at 4 degrees C, and a more than 100-kDa protein appeared in both beef samples. And the increment of peptides in the frozen beef during the storage at 4 degrees C was larger than that in the unfrozen beef, suggesting that the proteolysis was faster during the storage of the former than the latter. However, its increment in the frozen beef for 10 weeks during the storage at 4 degrees C became smaller than that of the one frozen for less than 5 weeks. To discover an indicator for evaluation of the conditioning of frozen and unfrozen beef, peptides produced during the storage of beef at 4 degrees C were surveyed. A peptide, APPPPAEVPEVHEEV, was detected and seemed to be available as an indicator in the conditioning of beef.
研究了冷冻对解冻后牛肉在4℃储存期间蛋白质水解的影响。冷冻牛肉和未冷冻牛肉中的一种32 kDa肌浆蛋白在4℃储存期间迅速减少，并且两种牛肉样品中都出现了一种分子量超过100 kDa的蛋白质。而且，冷冻牛肉在4℃储存期间肽的增加量大于未冷冻牛肉，这表明前者储存期间的蛋白质水解比后者更快。然而，冷冻牛肉在4℃储存10周期间其肽的增加量比冷冻时间少于5周的牛肉的增加量要小。为了找到一种评估冷冻和未冷冻牛肉状态的指标，对牛肉在4℃储存期间产生的肽进行了检测。检测到一种肽APPPPAEVPEVHEEV，它似乎可作为牛肉状态评估的一个指标。
