Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates

文献类型： 外文期刊

第一作者： Bai, Yuqiang

作者： Bai, Yuqiang;Ren, Chi;Hou, Chengli;Chen, Li;Wang, Zhenyu;Li, Xin;Zhang, Dequan;Li, Xin

作者机构：

关键词： Meat; Chilling rate; Glycolytic enzymes; Phosphorylation; Acetylation

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 421 卷

页码：

收录情况： SCI

摘要： The aim of this study was to investigate the effects of chilling rate on phosphorylation and acetylation levels of the glycolytic enzymes in meat, including glycogen phosphorylase, phosphofructokinase, aldolase (ALDOA), triose-phosphate isomerase (TPI1), phosphoglycerate kinase, lactate dehydrogenase (LDH). The samples were assigned into three groups: Control, Chilling 1 and Chilling 2, corresponding to the chilling rates of 4.8 degrees C/h, 23.0 degrees C/h and 25.1 degrees C/h respectively. The contents of glycogen and ATP were significantly higher in samples from the chilling groups. The activity and phosphorylation level of the six enzymes were higher in samples at the chilling rate of 25.1 degrees C/h, while the acetylation level of ALDOA, TPI1 and LDH were inhibited. In brief, glycolysis was delayed and the activity of glycolytic enzymes were maintained at higher level by the changes of phosphorylation and acetylation levels at the chilling rates of 23.0 degrees C/h and 25.1 degrees C/h, which may partly explain why very fast chilling improves meat quality.

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