Effects of protein phosphorylation on color stability of ground meat
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- 作者：Meng Lia ; Xin Lia ; Jianzeng Xina ; Zheng Lia ; Guixia Lia ; Yan Zhanga ; Manting Dua ; Qingwu W. Shena ; b ; yaoyao3153@aliyun.com" class="auth_mail" title="E-mail the corresponding author ; Dequan Zhanga ; dequan_zhang0118@126.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Meat color ; Protein phosphorylation ; Myoglobin ; Redox stability ; Glycolysis
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 March 2017
- 年：2017
- 卷：219
- 期：Complete
- 页码：304-310
- 全文大小：1405 K
文摘
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The overall phosphorylation of sarcoplasmic proteins was altered by adding inhibitors.
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Meat color stability is significantly affected by protein phosphorylation.
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Protein phosphorylation regulates glycolysis in postmortem muscle.
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Phosphorylation regulates meat color by regulating glycolysis and the redox state of myoglobin.
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