Effects of protein phosphorylation on color stability of ground meat
Effects of protein phosphorylation on color stability of ground meat
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DOI：
10.1016/j.foodchem.2016.09.151
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发表时间：
2017-03-15
期刊：
影响因子：
8.8
通讯作者：
Zhang, Dequan
中科院分区：
文献类型：
--
作者：
Li, Meng;Li, Xin;Zhang, Dequan
研究了蛋白磷酸化对肉色稳定性的影响。将磷酸酶和蛋白激酶抑制剂添加到切碎的羊胸腰最长肌（LTL）中，以控制肌浆蛋白的整体磷酸化。所获得的数据表明，pH下降的速度和程度以及死后肌肉中乳酸的积累与蛋白质磷酸化有关。肉色和肌红蛋白氧化还原形式的相对含量分析表明，肉色稳定性与肌浆蛋白的磷酸化呈负相关。因此，这项研究表明，蛋白质磷酸化可能通过调节糖酵解和肌红蛋白的氧化还原稳定性参与肉的颜色发育。(C) 2016 Elsevier Ltd.版权所有。
The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin. (C) 2016 Elsevier Ltd. All rights reserved.