DETERMINATION OF CONNECTIVE-TISSUE COMPONENTS IN BEEF USING SIMULTANEOUS-EQUATIONS BASED ON AMINO-ACID ANALYSES

被引：0
|
作者：
GRUBER, HA
KRONICK, PL
BUECHLER, PR
HANNIGAN, MV
机构：
[1] USDA-ARS, Eastern Regional Research Center, Philadelphia, Pennsylvania, 19118
来源：
JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1990.tb03555.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Collagen, elastin and residual actomyosin in connective tissue of some lower grades of beef were determined from the contents of hydroxy‐proline, valine and glutamic acid, using three simultaneous equations based on amounts of these amino acids found in the pure proteins. The complete amino‐acid profiles of the connective tissues agreed with the calculated protein compositions. Connective tissues were removed from the meat by dissection, and sequential saline extractions removed sarcoplasmic and myofibrillar proteins. Glycoproteins were removed by extraction with half‐saturated calcium hydroxide; collagen, by autoclaving. Changes in composition after extraction or au‐toclaving were confirmed by histological investigations. Copyright © 1990, Wiley Blackwell. All rights reserved
引用
收藏
页码：1506 / 1509
页数：4
相关论文
共 11 条
12