Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality-Reference-Cited by-同舟云学术

Phosphorylation and acetylation of glycolytic enzymes cooperatively regulate their activity and lamb meat quality

Published:2022-12 Issue: Volume:397 Page:133739
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ren Chi,Li Xin,Bai Yuqiang,Schroyen Martine,Zhang Dequan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences-a mini review;Adzitey;International Food Research Journal,2011

2. Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4℃ in vitro;Bai;Food Chemistry,2020

3. Assembly and regulation of a glycolytic enzyme complex on the human erythrocyte membrane;Campanella;Proceedings of the National Academy of Sciences,2005

4. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability;Canto;Meat Science,2015

5. Effects of protein phosphorylation on glycolysis through the regulation of enzyme activity in ovine muscle;Chen;Food Chemistry,2019

Cited by 11 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. Antifungal mechanism of phenyllactic acid against Mucor investigated through proteomic analysis;Food Chemistry;2024-09

2. Integrated metabolome, proteome, and transcriptome analysis explored the molecular mechanism of phosphoglycerate kinase 1 and pyruvate kinase M2 characterizing the postmortem meat quality;Food Frontiers;2024-04-17

3. Phosphofructokinase mainly affects glycolysis and influences meat quality in postmortem meat;Food Bioscience;2024-04

4. Potential Effects of NO-Induced Hypoxia-Inducible Factor-1α on Yak Meat Tenderness during Post-Mortem Aging;Journal of Agricultural and Food Chemistry;2024-03-11

5. Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle;Food Chemistry: X;2024-03