The Hydrolysis of Polyphosphates in Chicken Thigh Meat Studied by 31P NMR

被引：0
|
作者：
Jin, Hongguo [1 ]
Peng, Zengqi [1 ]
Wang, Rongrong [1 ]
Yao, Yao [1 ]
Zhang, Yawei [1 ]
机构：
[1] Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
来源：
RESOURCES AND ENGINEERING: 2010 SREE CONFERENCE ON RESOURCES AND ENGINEERING, CRE 2010 | 2010年 / 4卷
关键词：
polyphosphates; hydrolysis; (31)P NMR; chicken thigh meat; PHOSPHATES; PRODUCTS;
D O I：
暂无
中图分类号：
T [工业技术];
学科分类号：
08 ;
摘要：
The hydrolysis of tetrasodium pyrophosphate (TSPP) and sodium tripolyphophate (STPP) were studied in chicken thigh meat (CT) by (31)P NMR. The chicken thigh meat used in this work was divided into three groups. The first group was injected with 200mL of 5% NaCl marinade as the control. The second group was injected with 200mL of 5%NaCl+6%TSPP marinade, and the third one with 200mL of 5%NaCl+6%STPP marinade. It was found that both TSPP and STPP were hydrolyzed in chicken thigh meat. TSPP was hydrolyzed to orthophosphate. STPP was hydrolyzed to orthophosphate and pyrophosphate, and the derived pyrophosphate was hydrolyzed to orthophosphate at the same time. The hydrolysis of STPP is faster than that of TSPP. These may result in the different effects of STPP and TSPP on protein functionalities of CT.
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页码：111 / 116
页数：6
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