Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality
During the conversion of muscle to meat, a series of biochemical changes are required for meat aging. Protein phosphorylation, a dynamic regulation mechanism of proteins, regulates almost every major biological process, and is one of the extensive post-translational modifications in the biological w...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-028.pdf |
| _version_ | 1797805557339389952 |
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| author | WANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi |
| author_facet | WANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi |
| author_sort | WANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi |
| collection | DOAJ |
| description | During the conversion of muscle to meat, a series of biochemical changes are required for meat aging. Protein phosphorylation, a dynamic regulation mechanism of proteins, regulates almost every major biological process, and is one of the extensive post-translational modifications in the biological world. Therefore, studying the relationship between protein phosphorylation and postmortem muscle is helpful to the development of the meat industry. This article begins with an introduction to protein phosphorylation, discusses the technical progress in phosphorylated protein detection, summarizes the proteins that are phosphorylated in muscle after slaughter and the influential factors of protein phosphorylation, and reviews the effect of protein phosphorylation on meat quality attributes such as tenderness, color and water-holding capacity. The application of salts and amino acids in improving postmortem meat quality is reviewed and future research directions are also proposed. |
| first_indexed | 2024-03-13T05:53:51Z |
| format | Article |
| id | doaj.art-66801e65b17a4c34acce5f73ac2cbf19 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-13T05:53:51Z |
| publishDate | 2023-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-66801e65b17a4c34acce5f73ac2cbf192023-06-13T07:42:08ZengChina Food Publishing CompanyShipin Kexue1002-66302023-05-0144922123010.7506/spkx1002-6630-20220216-113Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat QualityWANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi0(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)During the conversion of muscle to meat, a series of biochemical changes are required for meat aging. Protein phosphorylation, a dynamic regulation mechanism of proteins, regulates almost every major biological process, and is one of the extensive post-translational modifications in the biological world. Therefore, studying the relationship between protein phosphorylation and postmortem muscle is helpful to the development of the meat industry. This article begins with an introduction to protein phosphorylation, discusses the technical progress in phosphorylated protein detection, summarizes the proteins that are phosphorylated in muscle after slaughter and the influential factors of protein phosphorylation, and reviews the effect of protein phosphorylation on meat quality attributes such as tenderness, color and water-holding capacity. The application of salts and amino acids in improving postmortem meat quality is reviewed and future research directions are also proposed.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-028.pdfprotein phosphorylation; meat quality; meat color; water-holding capacity; salts; amino acids |
| spellingShingle | WANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality Shipin Kexue protein phosphorylation; meat quality; meat color; water-holding capacity; salts; amino acids |
| title | Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality |
| title_full | Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality |
| title_fullStr | Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality |
| title_full_unstemmed | Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality |
| title_short | Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality |
| title_sort | research progress on the effect of protein phosphorylation on postmortem meat quality |
| topic | protein phosphorylation; meat quality; meat color; water-holding capacity; salts; amino acids |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-9-028.pdf |
| work_keys_str_mv | AT wangwenqizhangyaweilijiahuipengzengqi researchprogressontheeffectofproteinphosphorylationonpostmortemmeatquality |