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Updated: Jun 15, 2025

Measuring In Vitro ATPase Activity for Enzymatic Characterization

Measuring In Vitro ATPase Activity for Enzymatic Characterization

Published on: August 23, 2016

腺三酸盐和腺酸盐在即食食品中的能量负荷

Georgii Konoplev¹, Alar Sünter², Artur I Kuznetsov³

¹Department of Photonics, Saint Petersburg Electrotechnical University "LETI", 197022 Saint Petersburg, Russia.

|August 28, 2024

概括

肉类和鱼类的热加工会释放出必需的食核酸,而这些食核酸在现成食品中以前是被忽视的. 这项研究揭示了自由甲酸的"复兴",影响了食品科学和生物能源学.

科学领域:

食品科学食品科学食品科学
营养生物化学营养生物化学
分析化学分析化学

背景情况:

食核酸是肉类和鱼类中发现的必需营养素.
关于核酸含量的研究主要集中在原料产品上,忽视了即食食品中的热加工效应.

研究的目的:

研究热处理和冷藏对食用肉类和鱼类准备食用的核酸含量的影响.
评估核酸度的变化,新鲜度指数和腺酸能量电荷 (AEC).

主要方法:

使用了核磁共振 (NMR),高性能液体染色学 (HPLC),FPMLC和ATP生物发光.
确定了ATP,ADP,AMP,IMP,Inosine (Ino) 和Hypoxanthine (Hx) 的度.
估计的新鲜度指数 (K和K1) 和AEC用于评估样品的新鲜度.

主要成果:

热处理 (65°C100°C) 和装在即食食品中释放出自由核酸 (0.0010.01μmol/mL).
核酸度在长期冷藏期间保持稳定.
与原始样本 (0.2 < AEC < 1.0) 相比,在后处理时观察到腺酸盐分布 (0 < AEC < 0.5) 的变化.

结论:

在65°C以上的温度下,细胞膜破裂,释放出大量的细胞内核酸.
研究结果表明,一个现象的
免费的腺酸盐文艺复兴
影响食品制备和生物能源学.
这项研究可能需要在食品加工过程中理解核酸动态的概念转变.

关键词:

基酸的能量负荷为鱼类鱼类鱼类鱼类的鱼类鱼类.液体色谱学液体色谱学液体色谱学肉类肉类肉类肉类核磁共振是一种核磁共振.核酸的救援工作营养核酸核酸

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