Page 206 - The Biochemistry of Inorganic Polyphosphates

WU095/Kulaev
WU095-09
Applied aspects of polyphosphate biochemistry
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results of this study indicated that PolyP is effective for dissolving both synthetic and ex
vivo crystal aggregates. This suggests possible use of these molecules in the treatment for
chondrocalcinosis (Cini et al., 2001).
Based on such PolyP properties as complexing ability, buffer capacity and antiseptic
properties, new dentifrices with sodium hexametaphosphate (high-polymeric PolyP) have
been elaborated. These dentifrices produced stronger and more lasting effects on surface
film chemistry than pyrophosphate or other polymeric-based dentifrice systems (Busscher
et al., 2002). The in vitro studies confirmed the anticaries potential and hard tissue safety of
a novel sodium hexametaphosphate dentifrice technology, which provides dual-action tooth
whitening (i.e. stain prevention, as well as stain removal), while simultaneously providing
improved anticalculus action (Pfarrer et al., 2001). The chewing gum, containing 1 % of
pyrophosphate and 1 % of PolyP 3 , reduced calculus formation during a clinical study by
37.6 %, when compared with ‘no-gum’ treatment (Porciani et al., 2003).

9.4 Polyphosphates in Agriculture

Ammonium polyphosphate is one of the most often used phosphoric fertilizers (Corbridge,
1980). It was found to be equally effective when compared with single superphosphate and
diammonium phosphate for increasing the yields of wheat and maize and for increasing the
available phosphorus content in soil during field experiments (Sharma and Singh, 1998).
However, the excess of phosphates and PolyPs in soil due to technogenic pollution and
the use of fertilizers has a great influence on the transformation of mineral and organic
compounds in soil, the composition of soil microbial communities, and finally agriculture
productivity (Kudeyarova, 1993).

9.5 Polyphosphates in the Food Industry

In the food industry, PolyPs are used for different purposes, for instance, water holding
in the product, emulsion stabilization, etc. Their high buffering capacities, polyanion and
sequestering properties, dry improvements, adhesion reduction abilities and antibacterial
effects are the main technological properties which make these effective and multifunc-
tional ingredients of food, such as ham, bacon, meat poultry, fish and shellfish. The main
function of PolyPs in food is maintenance of the optimal pH level. This helps prolong the
product lifetime, and avoids undesirable changes of the product colour and fat decompo-
sition during storage. PolyP and pyrophosphate also help stabilize dispersions, emulsions
and suspensions, favouring water-binding capacity and gel formation.
Some allowed food additives, for example, E-451 and E-452, contain the fol-
lowing PolyPs: triphosphates – pentasodium triphosphate and pentapotassium triphos-
phate; polyphosphates – sodium polyphosphate, potassium polyphosphates and calcium
polyphosphate.
There are many commercial phosphate-containing products for meat and fish treatment.
For example, Puron CC, a fine granular powder consisting of sodium polyphosphates, is used
in amounts of 0.2–0.5 % of the raw products as a component of brine for the manufacture of