Effect of titin phosphorylation on degradation of titin from skeletal muscles-Reference-Cited by-同舟云学术

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Effect of titin phosphorylation on degradation of titin from skeletal muscles

Published:2023-07 Issue:4 Volume:12 Page:1184-1191
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Wang Ying,Li Xin,Zhang Dequan,Li Zheng,Xu Baocai,Zhu Jie

Funder

Agricultural Science and Technology Innovation Program

Central Public-interest Scientific Institution Basal Research Fund, Chinese Academy of Fishery Sciences

National Natural Science Foundation of China

Publisher

Tsinghua University Press

Subject

Food Science

Reference28 articles.

1. Biochemistry of postmortem muscle-lessons on mechanisms of meat tenderization;Huff-Lonergan;Meat Sci,2010

2. The effect of ageing on changes in myoﬁbrillar protein in selected muscles in relation to the tenderness of meat obtained from cross-breed heifers;Moczkowska;Int. J. Food Sci. Tech.,2017

3. Roles of titin in the structure and elasticity of the sarcomere;Tskhovrebova;J. Biomed. Biotechnol,2010

4. Titin-based mechanosensing modulates muscle hypertrophy;Pijl;J. Cachexia. Sarcopeni.,2018

5. Variation in bull beef quality due to ultimate muscle pH is correlated to endopeptidase and small heat shock protein levels;Pulford;Meat Sci,2009

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage;International Journal of Food Science & Technology;2024-02-25

2. Comparative effects of phosphorylation and acetylation on glycolysis and myofibrillar proteins degradation in postmortem muscle;International Journal of Biological Macromolecules;2024-02

3. Phosphorylation promoted the glycolytic rate in postmortem meat by tightening the structure of glycogen phosphorylase;Acta Alimentaria;2023-12-04

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