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Meat science

Purification and characterization of myosin-tripolyphosphatase from rabbit Psoas major muscle: research note.


PMID 21689892

Abstract

In this study, we investigated the tripolyphosphatase (TPPase) activity responsible for the hydrolysis of tripolyphosphates (TPP) in rabbit Psoas major muscle tissue. After a series of extraction and purification steps, myosin was identified to be a TPPase. Optimum pH and temperature for myosin-TPPase activity were 6.0 and 35°C, respectively. We also found that myosin-TPPase activity was significantly influenced by Mg(2+) and Ca(2+) levels, whose optimal concentrations were determined to be 3 and 6mM, respectively. Furthermore, myosin-TPPase was strongly inhibited by EDTA-4Na(+) and KIO(3), and was slightly activated by EDTA-2Na(+). These results suggest that it may be useful to regulate tripolyphosphate hydrolysis to enhance its function in meat processing.