[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. XII. Influence of the breakdown of tripolyphosphate and diphosphate on the water-holding-capacity of meat (author's transl)].
The increase in the water-holding capacity of salted minced bovine muscle caused by added diphosphate is maintained also after a complete enzymatic breakdown of the diphosphate. This effect is probably due to irreversible dissociation of actomyosin by DP in presence of NaCl.--An increase in water-holding capacity of minced salted bovine muscle after addition of tripolyphosphate occurs only if the tripolyphosphate is enzymatically hydrolysed to diphosphate. In contrast to diphosphate, tripolyphosphate apparently does not cause a dissociation of the actomyosin system.
D000818:Animals; D002417:Cattle; D011756:Diphosphates / Q000032:analysis / Q000494:pharmacology; D007700:Kinetics; D008460:Meat / Q000032:analysis*; D009132:Muscles / Q000201:enzymology*; D010744:Phosphoric Monoester Hydrolases / Q000378:metabolism*; D011122:Polyphosphates / Q000494:pharmacology; D012965:Sodium Chloride / Q000494:pharmacology; D014867:Water / Q000032:analysis*
D011756:Diphosphates; D011122:Polyphosphates; D014867:Water; D012965:Sodium Chloride; D010744:Phosphoric Monoester Hydrolases
Uber den enzymatischen Abbau von Tripolyphosphat und Diphosphat in zerkleinertem Fleisch. XII. Einfluss des Tripolyphosphat-und Diphosphat-Abbaues auf das Wasserbindungsvermögen des Fleisches.