摘要
磷酸盐是肉制品加工中常用的添加剂,它们可以改善肉和肉制品的特性,如适口性、凝胶特性、乳化特性等。磷酸盐在肉中起作用是在其添加后和水解过程中。磷酸盐水解是肉中多聚磷酸酶的作用,其中焦磷酸酶(pyrophosphatase,PPase)和三聚磷酸酶(tripolyphosphatase,TPPase)是主要的作用酶类。本文主要阐述近年来关于焦磷酸酶和三聚磷酸酶的研究,以期为今后的研究提供一定的参考。
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.
出处
《肉类研究》
2011年第11期47-49,共3页
Meat Research
关键词
焦磷酸酶
三聚磷酸酶
特性
应用
pyrophosphatase
tripolyphosphatase
properties
application
