Comparative analysis of muscle phosphoproteome induced by salt curing

Add time:08/25/2019    Source:sciencedirect.com

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.

We also recommend Trading Suppliers and Manufacturers of PHOSPHOCREATINE DI-TRIS SALT (cas 108321-17-1). Pls Click Website Link as below: cas 108321-17-1 suppliers

Prev:Phospholipid metabolism and lysosomal enzyme secretion by leukocytes Effects of dibutyryl cyclic adenosine 3′ : 5′-monophosphate and ATP
Next:Acetate supplementation increases brain phosphocreatine and reduces AMP levels with no effect on mitochondrial biogenesis)