Effect of High Pressure on the Protease Activities in Meat(Food & Nutrition)
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概要
- 論文の詳細を見る
High pressures of 1,000 to 5,000 atm were applied to beef rounds to study the effects of pressure on the proteolytic activities involved. Acid protease was scarcely inactivated, and neutral protease was slightly inactivated at 4,000 atm or higher. Aminopeptidase and carboxypeptidase were completely inactivated at 5,000 and 4,000 atm, respectively. The autolytic activity of the extract from pressure-treated beef at pH 3.0 to 6.0 increased with increasing applied pressure, while that at pH 6.5 to 8.0 showed two maxima at 3,000 and 5,000 atm. The increase in free amino acid content was amplified by pressurization at 1,000 to 3,000 atm, and the tryptic digestibility of the extract from the pressurized beef was increased at 4,000 atm or higher. These results suggest that high-pressure treatment modulates the proteolytic activities of meat to improve its quality.
- 社団法人日本農芸化学会の論文
- 1991-02-23
著者
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SHIGEHISA Tamotsu
Research and Development Center, Nippon Meat Packers, Inc.
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Ohmori Takashi
Department of Health and Dietary Science, Research and Development Center, Nippon Meat Packers, Inc.
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Ohmori Takashi
Department Of Health And Dietary Science Research And Development Center Nippon Meat Packers Inc.
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OHMORI Takashi
Research and Development Center, Nippon Meat Packers, Inc.
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SHIGEHISA Tamotsu
The Animal Engineering Research Institute
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Hayashi R
Laboratory Of Biomacromolecular Chemistry Division Of Applied Life Sciences The Graduate School Of A
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Hayashi R
Kyoto Univ. Kyoto
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TAJI Siro
Research and Development Center, Nippon Meat Packers, Inc.
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HAYASHI Rikimaru
Research Institute for Food Science, Kyoto University
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TAJI Shiro
Research and Development Center, Nippon Meat Packers Inc.
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Taji Siro
Research And Development Center Nippon Meat Packers Inc.
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Ohmori Takashi
Research And Development Center Nippon Meat Packers Inc.
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