Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation-Reference-Cited by-同舟云学术

Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation

Published:2019-02-22 Issue:6 Volume:54 Page:2246-2255
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cao Lichuang¹,Hou Chengli¹,Shen Qingwu²,Zhang Dequan¹,Wang Zhenyu¹

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China

2. College of Food Science and Technology Hunan Agricultural University Changsha Hunan 410128 China

Funder

China Agriculture Research System

National Natural Science Foundation Project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14138

Reference41 articles.

1. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate

2. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness

3. CD36 Ectodomain Phosphorylation Blocks Thrombospondin-1 Binding

4. Chianina beef tenderness investigated through integrated Omics

5. General Mechanism of Actomyosin Contractility

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