Effects of protein posttranslational modifications on meat quality: A review

文献类型： 外文期刊

第一作者： Li, Xin

作者： Li, Xin;Zhang, Dequan;Ren, Chi;Bai, Yuqiang;Ijaz, Muawuz;Hou, Chengli;Chen, Li

作者机构：

关键词： acetylation; meat quality; phosphorylation; protein posttranslational modifications; S‐ nitrosylation; ubiquitination

期刊名称：COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY （ 影响因子：12.811； 五年影响因子：15.365 ）

ISSN： 1541-4337

年卷期： 2021 年 20 卷 1 期

页码：

收录情况： SCI

摘要： Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序