![]()
Kaixin micro test
![]()
Test - lowercase jpg
![]()
Test probe PH-5H
Method for determination of papain activity in tender meat powder by ultraviolet spectrophotometry
Key words: ultraviolet spectrophotometry; tender meat powder; papain; US instrumentation ; UV-1100; UV-1200
Papain has the ability to decompose protein into amino acids and is the main component of tender meat powder on the market. This paper provides a reference for judging the quality of tender meat powder by measuring the enzyme activity of papain in tender meat powder. The cystine solution was reacted with the casein solution for 10 min, and the content of tyrosine produced by the reaction was measured by ultraviolet spectrophotometry. The method has good accuracy and reproducibility, and the standard recovery rate is added. 96.8% 105.8%; and the steps are concise, the required test instrument is simple. Under the condition of the method, the amount of the sample required to hydrolyze casein to produce 1 μg of tyrosine per minute is one enzyme activity unit. The expression of the enzyme activity is also It is commonly used in domestic expressions of various enzyme activities to facilitate the comparison and conversion of enzyme activity data. Through the determination, it is found that the enzyme activity of papain in various commercially available tender meat powders is uneven, and the tender meat powder is tenderized to meat. The strength of the ability is also different, which is reflected in the amount of the added amount and the length of the soaking time of the meat. It is also found that the enzyme activity is 0, indicating that the papain in the product has lost its vitality, or There is no added papain at all, which is a fake and inferior commodity. Keywords: ultraviolet spectrophotometry; tender meat powder; papain; US analytical instrument ; UV-1100; UV-1200 