食品科学2018，Vol.39Issue(10)：28-34,7.DOI:10.7506/spkx1002-6630-201810005
不同加工处理方式对牛肉中Neu5Gc解离的影响
Dissociation Effect of Different Treatments on N-Glycolylneuraminic Acid in Beef
摘要
Abstract
In this study, the N-glycolylneuraminic acid (Neu5Gc) contents of red meat and processed meat products were determined. The effects of different deep-fat frying temperatures and different cooking times on Neu5Gc contents in beef and beef soup were studied respectively. In addition, different enzyme preparations were screened for their ability to dissociate Neu5Gc. The results showed that the highest content of Neu5Gc was (58.45 ± 0.98) μg/g in beef. Neu5Gc loss in deep-fat fried beef was increased with increasing frying temperature above 150 ℃. However, the Neu5Gc content of beef soup was increased with increasing cooking time. Additionally, this study found that inulinase could dissociate Neu5Gc and the optimum dissociation conditions for Neu5Gc standard were 30 min water bath incubation at 50 ℃ and an enzyme dosage of 0.8%. Under these conditions, the dissociation rate of Neu5Gc standard was (50.52 ± 0.88)%, while the dissociation rate of Neu5Gc in beef was only (7.29 ± 2.67)% due to the complex composition of beef. This study may provide scientific guidance for people's daily diet and also provide a basis for further exploring effective methods to reduce Neu5Gc in red meat.关键词
红肉/N-羟乙酰神经氨酸/风险评价/解离/菊粉酶Key words
red meat/ N-glycolylneuraminic acid/ risk assessment/ dissociation/ inulinase分类
轻工纺织引用本文复制引用
梁美莲,朱秋劲,刘春丽,王坤..不同加工处理方式对牛肉中Neu5Gc解离的影响[J].食品科学,2018,39(10):28-34,7.基金项目
国家自然科学基金地区科学基金项目(31660496) （31660496）
贵州省高层次创新型人才培养项目(黔科合平台人才[2016]5662) （黔科合平台人才[2016]5662）
贵州省研究生卓越人才项目(黔教研合ZYRC字[2014]003) （黔教研合ZYRC字[2014]003）
贵州省研究生工作站项目(黔教研合JYSZ字[2015]009) （黔教研合JYSZ字[2015]009）
