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| Properties and Applications of Pyrophosphatase and Tripolyphosphatase from Animal Muscles： A Review of the Literature |
| SHI Jin-ming，JIN Hong-guo，PENG Zeng-qi，TIAN Rui-hua，GUO Xiu-yun |
| College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China |
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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.
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2011, Vol. 25 
