Effects of protein phosphorylation on color stability of ground meat

被引：49

作者：

Li, Meng ^{[1
]}

Li, Xin ^{[1
]}

Xin, Jianzeng ^{[1
]}

Li, Zheng ^{[1
]}

Li, Guixia ^{[1
]}

Zhang, Yan ^{[1
]}

Du, Manting ^{[1
]}

Shen, Qingwu W. ^{[1
,2
]}

Zhang, Dequan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China

[2] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China

来源：

FOOD CHEMISTRY | 2017年 / 219卷

关键词：

Meat color; Protein phosphorylation; Myoglobin; Redox stability; Glycolysis; RABBIT MUSCLE PHOSPHOFRUCTOKINASE; MYOFIBRILLAR PROTEINS; ELECTRICAL-STIMULATION; GLYCOGEN-PHOSPHORYLASE; SARCOPLASMIC PROTEOME; PORCINE MUSCLE; PORK QUALITY; BEEF; OXYMYOGLOBIN; BOVINE;

D O I：

10.1016/j.foodchem.2016.09.151

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were related to protein phosphorylation. Analysis of meat color and the relative content of myoglobin redox forms revealed that meat color stability was inversely related to the phosphorylation of sarcoplasmic proteins. Thus, this study suggests that protein phosphorylation may be involved in meat color development by regulating glycolysis and the redox stability of myoglobin. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：304 / 310

页数：7

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