کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5543289 1554061 2017 25 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Comparative analysis of muscle phosphoproteome induced by salt curing
ترجمه فارسی عنوان
تجزیه و تحلیل تطبیقی ​​فسفو پروتئین عضلانی ناشی از درمان با نمک
کلمات کلیدی
پروتئین های فسفریکلی دیفرانسیل، سالاد سدیم کلرید، فسفریلاسیون، گلیکولیز،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
Phosphorylated proteins in ovine muscle induced by salt curing were well investigated. Ten topside muscles of crossbred sheep were ground, mixed and divided into two groups, which were cured for 16 h with 0% and 3% NaCl, respectively. Muscle proteins of two cured groups were analyzed by two-dimensional electrophoresis coupled with Pro-Q Diamond and SYPRO Ruby staining. The differential phosphorylated proteins were determined using LC-MS/MS and the UniProt database. Ten different phosphoproteins (> 1.5 fold) induced by salting were identified, including triosephosphate isomerase, glycogen phosphorylase, creatine kinase M-type, myoglobin, troponin T fast skeletal muscle type, actin, myosin light chain 1/3, tropomyosin beta chain, etc. Most of the different phosphoproteins were involved in glycometabolism, protein function and protein degradation. It is conclusively that salting may influence meat quality through protein phosphorylation, which regulates glycolysis metabolism, protein function and degradation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 133, November 2017, Pages 19-25
نویسندگان
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