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Polarographic Studies on Storage of Meats.
Author(s) -
OBARA TETSUJIRO,
OGASAWARA YASOKICHI
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb00153.x
Subject(s) - pepsin , papain , polarography , chemistry , trypsin , chromatography , irradiation , proteolysis , food science , biochemistry , enzyme , inorganic chemistry , nuclear physics , physics
SUMMARY Investigation was made of the influence of pepsin, irradiated pepsin, trypsin, and papain on the polarographic wave of native and denatured beef protein solutions. Beef protein solutions incubated with pepsin or irradiated pepsin show a characteristic change in the second waves of their polarograms. This change is quite similar to that observed with a water extract from stored irradiated beef. Pepsin subjected to low‐level irradiation causes a more pronounced polarographic change in beef protein solutions than does unirradiated pepsin, and has a greater proteolytic action. Beef protein solutions incubated with trypsin or papain show less significant polarographic changes than those incubated with pepsin.