[On the enzymatic breakdown of tripolyphosphate and diphosphate in minced meat. VI. Influence of pH on the tripolyphosphatase and diphosphatase activities in bovine muscle (author's transl)].
The pH optimum of the tripolyphosphatase activity of minced bovine muscle post rigor was 5.6. The pH optimum of the diphosphatase activity was in the range between pH 6.7 and 6.8. The prolonged influence of pH values around 7 caused an additional increase in the diphosphatase activity.
D000003:Abattoirs; D001711:Biotransformation; D006863:Hydrogen-Ion Concentration; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000201:enzymology*; D010710:Phosphates / Q000378:metabolism*; D010744:Phosphoric Monoester Hydrolases / Q000378:metabolism*; D012298:Rigor Mortis; D013997:Time Factors
D010710:Phosphates; D010744:Phosphoric Monoester Hydrolases
Uber den enzymatischen Abbau von Tripolyphosphat und Diphosphat in zerkleinertem Fleisch. VI. Einfluss des pH-Wertes auf die Tripolyphosphatase-und Diphosphatase-aktivität im Rindermuskel