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Updated: Feb 3, 2026

Metabolic Mapping: Quantitative Enzyme Cytochemistry and Histochemistry to Determine the Activity of Dehydrogenases in Cells and Tissues
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Metabolic Mapping: Quantitative Enzyme Cytochemistry and Histochemistry to Determine the Activity of Dehydrogenases in Cells and Tissues

Published on: May 26, 2018

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低温无酸盐肉的多酶级联染色:通过NOS-YkuN-YumC和葡萄糖脱酶的催化

Qing Xiao1, Yali Zhou1, Huiting Luo1

  • 1Joint Research Center for Food Derived Functional Factors and Synthetic Biology of IHM, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.

Meat science
|February 1, 2026
PubMed
概括

使用葡萄糖脱酶 (GDH) 和NOS-YkuN-YumC的新型多酶系统在10°C时有效地产生肉色. 这种无酸盐的方法增强了尼特肌球蛋白的形成,并稳定了肉制品的颜色.

关键词:
葡萄糖脱水酶的使用低温低温的低温是什么意思肉的颜色是肉的颜色.我们-YkuN-YumCC尼古丁胺胺腺氨酸二核酸酸盐

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