CAJ | 학술논문

磷酸盐是肉制品加工中常用的添加剂，它们可以改善肉和肉制品的特性，如适口性、凝胶特性、乳化特性等。磷酸盐在肉中起作用是在其添加后和水解过程中。磷酸盐水解是肉中多聚磷酸酶的作用，其中焦磷酸酶（pyrophosphatase，PPase）和三聚磷酸酶（tripoly phosphatase，TPPase）是主要的作用酶类。本文主要阐述近年来关于焦磷酸酶和三聚磷酸酶的研究，以期为今后的研究提供一定的参考。
린산염시육제품가공중상용적첨가제，타문가이개선육화육제품적특성，여괄구성、응효특성、유화특성등。린산염재육중기작용시재기첨가후화수해과정중。린산염수해시육중다취린산매적작용，기중초린산매（pyrophosphatase，PPase）화삼취린산매（tripoly phosphatase，TPPase）시주요적작용매류。본문주요천술근년래관우초린산매화삼취린산매적연구，이기위금후적연구제공일정적삼고。
As a commonly used additive in meat processing, phosphates can improve the properties of meat and meat products, like palatability, gel properties, emulsification et al. Added phosphates play a role in meat during hydrolysis. Researchers have found that polyphosphatases hydrolyzes phosphates and that PPase and TPPase are main functional enzymes. This paper reviews recent research on PPase and TPPase, with the aim of providing a reference for further study.