Dried meat. III. The water relations of airdried, pre-cooked beef and pork
✍ Scribed by Gane, R.
- Publisher
- Wiley (John Wiley & Sons)
- Year
- 1943
- Weight
- 242 KB
- Volume
- 62
- Category
- Article
- ISSN
- 0368-4075
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✦ Synopsis
Discussion
Lipase can hydrolyse fats a t temperatures well below the freezing point: e.g., -30' c., and therefore, since freezing nnd drying both reduce the activity of water in the system, it is not surprising that lipase action occurs in dried egg. A " criticel" water content, below which there is little or no hydrolysis, is also found in other dried mnterinls, e.g., milk nnd meat.
The rote of splitting of glyceride linknges wns several times grenter then that of phosphoric ester linkages (cf. Table V, where the results obtained wit11 powder G at 37Oc. are expressed in terms of 6.-mols.). It is probnble t h n t more than one cnzyine wns active ; botli lipnse and lecithirinse are snid to be present in the yolk of the egg. TALILE V .