Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca 2+ concentrations in vitro-Reference-Cited by-同舟云学术

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Phosphorylation inhibits the activity of μ-calpain at different incubation temperatures and Ca 2+ concentrations in vitro

Published:2017-08 Issue: Volume:228 Page:649-655
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Du Manting,Li Xin,Li Zheng,Li Meng,Gao Lingling,Zhang Dequan

Funder

National Natural Science Foundation of China

National Agricultural Science and Technology Innovation Project

China Agriculture Research System (CARS-39)

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures;Biswas;Food Chemistry,2016

2. Changes in the calpains and calpastatin during postmortem storage of bovine muscle;Boehm;Journal of Animal Science,1998

3. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness;Chen;Journal of Science and Food Agricultural,2016

4. The role of autolysis in activity of the Ca-2+-dependent proteinase (μ-calpain and m-calpain);Cong;Journal of Biological Chemistry,1989

5. Rigor temperature and meat quality characteristics of lamb longissimus muscle;Geesink;Journal of Animal Science,2000

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