Denaturation lipid hydrolysis

Sugar nucleotides are generally extracted with ethanol or with dilute perchloric or trichloroacetic acids, so that the extracts are essentially free of protein. Ethanol may extract a considerable amount of lipid, while the acids tend to cause appreciable losses of sugar nucleotides by hydrolysis. Trichloroacetic acid can be extracted with ether, while perchloric acid is best removed as its potassium salt. All extractions must be performed in the cold and extraction with ethanol is possible well below 0°C, though it fails to denature all pyrophosphatases and this can lead to losses. Saukkonen (1964) has reviewed a number of procedures for extraction and there is undoubtedly still some room for improvements. 

Another important factor affecting storage stability of dehydrated foods is temperature and period of storage. Generally, the storage stability bears an inverse relationship to storage temperature, which affects not only the rate of deteriorative reaction (enzyme hydrolysis, lipid oxidation, NEB, protein denaturation), but also the kind of spoilage mechanism. 

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