Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase‐3 and μ‐calpain-Reference-Cited by-同舟云学术

Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase‐3 and μ‐calpain

Published:2017-09-13 Issue:1 Volume:53 Page:121-128
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Ding Zhenjiang¹,Huang Feng¹²³,Zhang Chunjiang¹²³,Zhang Liang¹²³,Sun Hongxia¹,Zhang Hong¹²³^ORCID

Affiliation:

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

2. Academy of Food and Nutrition Health Chinese Academy of Agricultural Sciences Hefei 238000 China

3. College of Staple Food Technology Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Harbin 151900 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.13565

Reference46 articles.

1. In search of the molecular mechanism by which small stress proteins counteract apoptosis during cellular differentiation

2. Small heat shock protein degradation could be an indicator of the extent of myofibrillar protein degradation

3. Postmortem muscle cells die through apoptosis

4. New Indicators of Beef Sensory Quality Revealed by Expression of Specific Genes

5. Changes in the calpains and calpastatin during postmortem storage of bovine muscle.

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