Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage

Postmortem mutton longissimus dorsi was minced and treated separately with phosphatase inhibitor, kinase inhibitor, S-nitrosoglutathione and nitric oxide synthase (NOS) inhibitor to control the degrees of phosphorylation and S-nitrosylation. The effect of interaction between protein phosphorylation...

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Autor principal:	DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong
Format:	Artigo
Idioma:	Inglês
Publicat:	China Food Publishing Company 2024-01-01
Col·lecció:	Shipin Kexue
Matèries:	protein phosphorylation; protein s-nitrosylation; myofibrillar protein degradation; tenderness
Accés en línia:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-003.pdf
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