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Thermal inactivation of L-thyroxin
J Wortsman1, D C Papadimitriou, M Borges
1Department of Medicine, Southern Illinois University, Springfield.
Clinical Chemistry
|January 1, 1989
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.
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.