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.
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, 25(11): 47-49.
SHI Jin-ming，JIN Hong-guo，PENG Zeng-qi，TIAN Rui-hua，GUO Xiu-yun. Properties and Applications of Pyrophosphatase and Tripolyphosphatase from Animal Muscles： A Review of the Literature. Meat Research, 2011, 25(11): 47-49.
2011, Vol. 25 
