Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro-Reference-Cited by-同舟云学术

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Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro

Published:2021-09 Issue: Volume:356 Page:129696
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yejun,Li Xin,Zhang Dequan,Bai Yuqiang,Wang Xu

Funder

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

National Natural Science Foundation of China

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Acetylation at the N-terminus of actin strengthens weak interaction between actin and myosin;Abe;Biochemical and Biophysical Research Communications,2000

2. Small molecule modulators of histone acetyltransferase p300;Balasubramanyam;Journal of Biological Chemistry,2003

3. Role of calpain system in meat tenderness: A review;Bhat;Food Science and Human Wellness,2018

4. A molecular model of phosphorylation-based activation and potentiation of tarantula muscle thick filaments;Brito;Journal of Molecular Biology,2011

5. Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein;Cao;LWT - Food Science and Technology,2020

Cited by 10 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. Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron;LWT;2024-07

2. Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging;Journal of Food Science;2024-05-25

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

4. Phosphoproteomic insight into the changes in structural proteins of muscle architecture associated with texture softening of grass carp (Ctenopharyngodon idella) fillets during chilling storage;Food Chemistry;2023-10

5. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates;Food Chemistry;2023-09

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