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Related Experiment Videos

Thermal inactivation of L-thyroxin.

J Wortsman1, D C Papadimitriou, M Borges

  • 1Department of Medicine, Southern Illinois University, Springfield.

Clinical Chemistry
|January 1, 1989
PubMed
Summary

L-thyroxin is stable during typical cooking of ground beef. Temperatures below 72°C cause minimal degradation, ensuring thyroid hormone integrity in food preparation.

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Area of Science:

  • Endocrinology
  • Food Science
  • Chemical Stability

Background:

  • L-thyroxin is a crucial thyroid hormone.
  • Understanding its stability during food processing is important for nutritional content.

Purpose of the Study:

  • To evaluate the thermal degradation of L-thyroxin.
  • To determine L-thyroxin stability under conditions relevant to cooking.

Main Methods:

  • L-thyroxin was heated in dry powder, propylene glycol, and ethoxylated castor oil.
  • Temperatures ranged from 65°C to 160°C for 5-15 minutes.
  • Degradation products were analyzed, and the melting point was determined.

Main Results:

  • Less than 10% degradation occurred below 72°C.
  • Significant degradation began above 90°C, nearing completion at 160°C.
  • L-Triiodothyronine was identified as the primary degradation product at 125°C; melting point is 148.81°C.

Conclusions:

  • L-thyroxin exhibits good stability at temperatures encountered during short-term, moderate-heat cooking of ground bovine meat.
  • Thermal degradation is minimal under typical food preparation conditions.

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