TY - JOUR
AU - Wang, Fulong
AB - IntroductionPolyphosphates play an important role in meat processing. They can increase the water holding capacity of muscle proteins, reduce cooking loss, improve meat tenderness and gel properties, and affect the ability to emulsify (Xiong ; Weiss et al. ; Kulakovskaya et al. ; Gadekar et al. ). Gadekar et al. () used 2% sodium tripolyphosphate to treat deboned chicken frames when they studied the quality changes in soup from deboned chicken frames at refrigerated and frozen storage. However, it is commonly used commercially as a blend of various polyphosphates including tetrasodium pyrophosphate (code E450 in Directive 95/2/EC), sodium tripolyphosphate (code E451 in Directive 95/2/EC) and sodium hexametaphosphate (code E452 in Directive 95/2/EC) in meat processing. The reasons for the effect of different proportions of polyphosphates mixtures in cheese processing have been described previously (Buňka et al. ; Nagyová et al. ). The ability to bind to casein proteins, reduce charge repulsion and bind calcium into complexes after adding monophosphates, diphosphates (approximately 1:1–3:4) that made cheese had the highest hardness. However, there have been few reports on the mechanism through which polyphosphate blend improve the functionalities of muscle proteins.Previous studies have shown that polyphosphates can be hydrolyzed after being added 
TI - Dynamic Hydrolysis of Polyphosphates in Purified Polyphosphatases and Longissimus thoracis from Beef
JO - Journal of Food Processing and Preservation
DO - 10.1111/jfpp.12915
DA - 2017-06-01
UR - https://www.deepdyve.com/lp/wiley/dynamic-hydrolysis-of-polyphosphates-in-purified-polyphosphatases-and-DunSR080gO
SP - n/a
EP - n/a
VL - 41
IS - 3
DP - DeepDyve
ER -