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[关于碎肉中三聚磷酸酯和二磷酸酯的酶促分解。X.底物浓度的影响(作者译)]

[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. X. Influence of substrate concentration (author's transl)].

作者信息

Hamm R, Neraal R

出版信息

Z Lebensm Unters Forsch. 1977 Jun 30;164(2):98-100. doi: 10.1007/BF01354311.

DOI:10.1007/BF01354311
PMID:196452
Abstract

The tripolyphosphatase activity of comminuted bovine muscle increased with rising substrate concentration (up to 0.8% tripolyphosphate in presence of 2% NaCl). Addition of NaCl increased the maximum velocity (Vmax) of the enzymatic hydrolysis, determined by Lineweaver-Burk plots. From the results it is concluded that the product-dissociation is the rate-limiting step in the breakdown of tripolyphosphate. Increasing diphosphate concentrations caused only a small increase in the diphosphatase activity of minced tissue. Addition of NaCl lowered the Vmax of the diphosphatase reaction.

摘要

粉碎后的牛肌肉中的三聚磷酸酶活性随底物浓度升高而增加(在2%氯化钠存在的情况下,三聚磷酸钠浓度最高可达0.8%)。添加氯化钠可提高酶促水解的最大速度(Vmax),这是通过Lineweaver-Burk图测定得出的。从结果可以得出结论,产物解离是三聚磷酸分解过程中的限速步骤。增加二磷酸盐浓度只会使切碎组织的二磷酸酶活性略有增加。添加氯化钠会降低二磷酸酶反应的Vmax。

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1
[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. X. Influence of substrate concentration (author's transl)].[关于碎肉中三聚磷酸酯和二磷酸酯的酶促分解。X.底物浓度的影响(作者译)]
Z Lebensm Unters Forsch. 1977 Jun 30;164(2):98-100. doi: 10.1007/BF01354311.
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[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)].
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