Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by31P NMR-Reference-Cited by-同舟云学术

Mechanism of Polyphosphates Hydrolysis by Purified Polyphosphatases from the Dorsal Muscle of Silver Carp (Hypophthalmichthys Molitrix) as Detected by31P NMR

Published:2015-09-28 Issue:11 Volume:80 Page:C2413-C2419
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liu Wei¹²,Xu Meng¹²,Zhang Yawei¹²,Wang Fulong¹²,Hui Teng¹²,Cui Baowei¹²,Guo Xiuyun¹²,Peng Zengqi¹²

Affiliation:

1. College of Food Science and Technology; National Center of Meat Quality and Safety Control, Nanjing Agricultural Univ; Nanjing 210095 China

2. Synergetic Innovation Center of Food Safety and Nutrition; Nanjing 210095 China

Publisher

Wiley

Subject

Food Science

Reference27 articles.

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2. The swelling effect of polyphosphates on lean meat;Bendall;J Sci Food Agric,1954

3. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix);Dong;Food Chem,2008

4. Technical note: a study of the hydrolysis of polyphosphate additives in chicken flesh during frozen storage by 31P-FTNMR spectroscopy;Douglass;Intl J Food Sci Technol,1979

5. Effects of chitosan coating on quality and shelf life of silver carp during frozen storage;Fan;Food Chem,2009

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