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SN/T 2545-2010: Testing method of thermal denaturation protein in animal derived food
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SN/T 2545-2010 | English | 209 |
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Testing method of thermal denaturation protein in animal derived food
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SN/T 2545-2010
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Basic data | Standard ID | SN/T 2545-2010 (SN/T2545-2010) | | Description (Translated English) | Testing method of thermal denaturation protein in animal derived food | | Sector / Industry | Commodity Inspection Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.01 | | Word Count Estimation | 8,882 | | Date of Issue | 2010-03-02 | | Date of Implementation | 2010-09-16 | | Quoted Standard | GB/T 6682 | | Regulation (derived from) | National Quality Inspection (2010) 98 | | Issuing agency(ies) | General Administration of Customs | | Summary | This standard specifies thermal denaturation in food of animal origin protein detected by SDS- polyacrylamide electrophoresis and lactate dehydrogenase activity assay. This standard applies to test whether the foods of animal origin to achieve the required heating temperature and heating time. SDS-PAGE electrophoresis method is applicable to a variety of fresh and join cooking spices pigs, cattle, chickens, ducks, sheep meat products derived heating endpoint temperature is detected. The heating temperature is detected at 65��C ~ 80��C. Lactate dehydrogenase activity detection method is applicable not joined seasonings and no marinated pork, beef, chicken, duck, goat meat products in the heating source endpoint temperature is detected. The heating temperature is detected at 65��C ~ 80��C. | SN/T 2545-2010: Testing method of thermal denaturation protein in animal derived food---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Testing method of thermal denaturation protein in animal derived food
Exit inspection and quarantine industry standard book People's Republic of China
Foods of animal origin heat denatured protein detection method
Issued on. 2010-03-02
2010-09-16 implementation
People's Republic of China
The State Administration of Quality Supervision, Inspection and Quarantine released
Foreword
This standard is proposed and managed by the National Certification and Accreditation Administration Committee.
This standard was drafted. People's Republic of China Shandong CIQ, People's Republic of China Tianjin Entry-Exit Inspection and
Quarantine Bureau.
The main drafters of this standard. Gao Hongwei, Liang beads, Kit Cheng, Sun Min, He Yan.
This standard is the first release of the entry-exit inspection and quarantine industry standards.
Foods of animal origin heat denatured protein detection method
1 Scope
This standard specifies the foods of animal origin heat denatured proteins detected SDS- polyacrylamide gel electrophoresis and measuring lactate dehydrogenase activity
Titration.
This standard applies to test whether the foods of animal origin reaches a predetermined heating temperature and heating time.
SDS-PAGE electrophoresis method is applicable to a variety of fresh spices and join cooking pork, beef, chicken, duck, and lamb meat products processing
Hot end temperature detection. The heating temperature detected at 65 ℃ ~ 80 ℃.
Lactate dehydrogenase activity assay method is suitable for no added seasonings and not marinated pork, beef, duck, and lamb meat products in
Heating end temperature detection. The heating temperature detected at 65 ℃ ~ 80 ℃.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequently
Some amendments (not including errata content) or revisions do not apply to this standard, then, according to the study encourages the parties to the agreement
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
Laboratory use specifications and test methods GB/T 6682 Analysis
3 Terms, definitions and abbreviations
The following terms, definitions and abbreviations apply to this standard.
3.1 Terms
3.1.1
Pigs, cattle, chickens, ducks, sheep meat source.
3.1.2
In SDS-polyacrylamide gel electrophoresis, most proteins can be cationic surfactant sodium dodecyl sulfate (SDS) by mass
Than combined into complexes that negatively charged protein molecules far exceeds the negative charge carried by the native protein molecule, eliminating the power of different protein molecules
Charge effect, the protein molecules relative mobility (R "< [m]>) depends entirely on the size of the high and low molecular weight.
3.1.3
Proteins are heat-stable protein part, the other part is thermally unstable proteins. Thermally labile protein after a certain temperature and
The heating time after the change in the protein structure, or broken down into smaller molecular weight polypeptide which part of the protein called protein thermal denaturation.
3.2 Acronyms
Sodium dodecyl sulfate - polyacrylamide gel electrophoresis.
Sodium lauryl sulfate, cationic surfactants.
Tris (hydroxymethyl) aminomethane.
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