[Influence of water activity on the enzymatic changes in freeze-dehydrated muscle. IV. Change in the activity of glycolytic enzymes during storage (author's transl)].
The influence of water activity (25-65% r.h.) on the changes in activity of glycolytic enzymes during storage (up to 120 days) of freeze-dehydrated bovine muscle was investigated. For this purpose, at different times of storage the decrease of glycogen and the increase in lactate in the rehydrated samples were determined. At 25% r.h. no loss in activity was observed. However, during storage at 40% r.h. and higher the glycolytic activity decreased; this effect increased with rising water activity. The denaturation of the enzyme proteins might be due to Maillard reactions, particularly to the reaction of proteins with the highly reactive glycolytic metabolites glyceraldehyde phosphate and dihydroxyacetone phosphate.
D000251:Adenosine Triphosphatases / Q000378:metabolism; D000818:Animals; D002417:Cattle; D005519:Food Preservation; D005628:Frozen Foods; D006019:Glycolysis; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000201:enzymology*; D013696:Temperature; D014867:Water
D014867:Water; D000251:Adenosine Triphosphatases
Einfluss der Wasseraktivität auf enzymatische Veränderungen in gefriergetrocknetem Muskelfleisch. IV. Anderung der Aktivität glykolytischer Enzyme während der Lagerung.