Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 degrees C in vitro

文献类型： 外文期刊

第一作者： Bai, Yuqiang

作者： Bai, Yuqiang;Li, Xin;Zhang, Dequan;Chen, Li;Hou, Chengli;Zheng, Xiaochun;Ren, Chi;Bai, Yuqiang

作者机构：

关键词： Mutton; Glycogen phosphorylase; Protein phosphorylation; Activity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 313 卷

页码：

收录情况： SCI

摘要： The aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 degrees C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 degrees C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro. The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.

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