肉类研究Issue(11)：47-49,3.
肌肉焦磷酸酶和三聚磷酸酶的特性与应用
Properties and Applications of Pyrophosphatase and Tripolyphosphatase from Animal Muscles： A Review of the Literature
石金明 1靳红果 1彭增起 1田锐花 1郭秀云1
作者信息
- 1. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
As a commonly used additive in meat processing, phosphates can improve the properties of meat and meat products, like palatability, gel properties, emulsification et al. Added phosphates play a role in meat during hydrolysis. Researchers have found that polyphosphatases hydrolyzes phosphates and that PPase and TPPase are main functional enzymes. This paper reviews recent research on PPase and TPPase, with the aim of providing a reference for further study.关键词
焦磷酸酶/三聚磷酸酶/特性/应用Key words
pyrophosphatase/tripolyphosphatase/properties/application分类
轻工纺织引用本文复制引用
石金明,靳红果,彭增起,田锐花,郭秀云..肌肉焦磷酸酶和三聚磷酸酶的特性与应用[J].肉类研究,2011,(11):47-49,3.
