ニトロフラン誘導体の食品防腐剤としての研究 : (第7報) 肉蛋白質中の加熱時の失活原因について

概要

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The evidences proving that the inactivation phenomenon in nitrofuran derivatives (nitrofurazone (F), 5-nitro-2-furyl acrylamide (Z), 2-(2-furyl)-3-(5-nitro-2-furyl) acrylamide (AF2)) in meat protein during the cooking process is caused by reducing substances such as sulfhydryl are presented in this report. The content of sulfhydrly in meat proteins were also determined as well as the relationships between the inactivation of nitrofuran derivatives and sulfhydryl content in meat protein.Tthe evidences for the inactivation of nitrofuran derivatives by the sulfhydrly group are : (1) that the ratio rank order of inactivation of three nitrofuran derivatives by cystein and fish meat homogenated are identical, (2) that potassium bromate prevents the inactivation of Z by cysteine and fish meat homogenate and (3) that potassum bromate increase the preservative activity of Z in Kamaboko (fish cake).It can also assumed that inactivation of Z from other causes than sulfhydrly might occur in meat protein.
社団法人日本生物工学会の論文
1965-06-25