Effect of Sodium Tripolyphosphate Hydrolysis on Dissociation and Gel Characteristics of Actomyosin

doi:10.7506/spkx1002-6630-201315026

Abstract

Abstract:

Actomyosin was purified from bovine longissimus dorsi, and its tripolyphosphatase(TPPase) activity was
completely inhibited by polyphosphatase inhibitor (EDTA-Na2). The effect of sodium tripolyphosphate(STPP) hydrolysis
on dissociation, gel water-holding capacity(WHC), gel strength of actomyosin was explored in comparison with sodium
pyrophosphate(TSPP). The results showed that TSPP and TSPP from STPP enzymolysis were able to dissociate actomyosin,
and improve WHC and gel strength. Whereas, STPP neither dissociated actomyosin, nor improved WHC or gel strength, after
TPPase activity was inhibited fully. Therefore, STPP has no role in dissociating actomyosin, unless it is hydrolyzed to TSPP.

Key words: sodium tripolyphosphate(STPP), actomyosin, dissociation, gel characteristics

CLC Number:

TS251.3

TIAN Rui-hua，LU Gui-song，PENG Zeng-qi*，JIN Hong-guo. Effect of Sodium Tripolyphosphate Hydrolysis on Dissociation and Gel Characteristics of Actomyosin[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315026.

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Effect of Sodium Tripolyphosphate Hydrolysis on Dissociation and Gel Characteristics of Actomyosin

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