Dynamic Hydrolysis of Polyphosphates in Purified Polyphosphatases and Longissimus thoracis from Beef. Issue 3 (11th July 2016)

• Record Type: Journal Article
• Authors: Xu, Meng; Liu, Wei; Zhang, Yawei; Peng, Zengqi; Guo, Xiuyun; Wang, Fulong
• Is Part Of: Journal of food processing and preservation. Volume 41:Issue 3(2017)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-07-11
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.12915
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: Orthophosphate (Pi), tetrasodium pyrophosphate (PP) and sodium tripolyphosphate (TPP) in the polyphosphatases and longissimus thoracis from beef were detected by ion chromatography. Under pure solution models, tripolyphosphatase (TPPase) interacted with pyrophosphatase (PPase). Single TPP hydrolysis was slower than the polyphosphate blend (the ratio of PP, TPP and sodium hexametaphosphate was 3:4:3). Within 4 h, 0.0896 g/L of TPP remained in the TPP + PPase + TPPase system, while it was hydrolyzed completely in the polyphosphate blend + PPase + TPPase system, which was different under minced meat models. The PP, TPP and polyphosphate blend were hydrolyzed slowly under minced meat models. The acceleration or deceleration of the entire polyphosphates hydrolysis process could be due to the ratio of PPase to TPPase and their activities. These results could be useful in the development of an optimal ratio of polyphosphate mixture for the meat and meat products in food industry. Practical Applications: Polyphosphates 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. It is commonly used commercially as a blend of various polyphosphates (including tetrasodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) in meat processing. There have been few reports on the mechanism through which polyphosphate blend improve the functionalities of muscle proteins. In this work, the dynamic changes in the hydrolysis of tetrasodium pyrophosphate, sodium tripolyphosphate and polyphosphate blend under purified polyphosphatases and longissimus thoracis from beef using free reagent ion chromatography was observed. This could be helpful in understanding the mechanism of polyphosphate hydrolysis and in developing an optimal ratio of polyphosphates blends for meat and meat products in industry.