The effect of sarcoplasmic protein phosphorylation on glycolysis in postmortem ovine muscle
文献类型： 外文期刊
作者： Chen, Li 1 ; Li, Zheng 1 ; Li, Xin 1 ; Chen, Jing 1 ; Everaert, Nadia 2 ; Zhang, Dequan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing, Peoples R China
2.Univ Liege, Gembloux Agrobio Tech, Precis Livestock & Nutr Unit, Passage de Deportes 2, Gembloux, Belgium
关键词： Glycolysis; glycolysis rate; glycolytic enzyme; protein phosphorylation
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）
ISSN： 0950-5423
年卷期： 2018 年 53 卷 12 期
页码：
收录情况： SCI
摘要： Protein phosphorylation is a key modulator in glycolysis metabolism and regulates the activity of glycometabolic enzymes. The phosphorylation levels of sarcoplasmic proteins were investigated in relationship to the glycolysis rate in postmortem ovine muscle in the present study. The global phosphorylation levels of sarcoplasmic proteins increased early postmortem and then decreased afterwards in postmortem ovine muscle. Protein bands of different phosphorylation levels were identified as glycometabolism-related enzymes. The phosphorylation levels of Glycogen phosphorylase and Pyruvate kinase maybe one possible reason for the different glycolytic rates at 0.5 h postmortem. The glycolytic rate attributes were negatively correlated with four bands which were probably phosphofructokinase, enolase and adenylate kinase isoenzyme. In summary, the phosphorylation of sarcoplasmic proteins is related to muscle pH decline early postmortem, influencing the meat rigour mortis and quality development.
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