Protein Phosphorylation and Meat Quality

Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang (Autoren)

Buch | Softcover

303 Seiten

2022 | 1st ed. 2020
Springer Verlag, Singapore
978-981-15-9443-4 (ISBN)

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The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.

Dequan Zhang Chinese Academy of Agricultural Sciences, Beijing, China Xin Li Chinese Academy of Agricultural Sciences, Beijing, China Li Chen Chinese Academy of Agricultural Sciences, Beijing, China Chengli Hou Chinese Academy of Agricultural Sciences, Beijing, China Zhenyu Wang Chinese Academy of Agricultural Sciences, Beijing, China

Section 1. Relationship Between Protein Phosphorylation and Meat Quality.- Chapter 1. Protein phosphorylation detection method.- Chapter 2. Protein phosphorylation affects meat color.- Chapter 3. Protein phosphorylation affects meat tenderness.- Chapter 4. Protein phosphorylation affects meat water holding capacity.- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality.- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis.- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation.- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity.- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin.- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation.- Chapter 9. Effects of temperature on protein phosphorylation.- Chapter 10. Effects of ionic strength on protein phosphorylation.- Chapter 11. Improvement of meat quality by novel technology.

Erscheinungsdatum	18.02.2022
Zusatzinfo	15 Illustrations, color; 132 Illustrations, black and white; XIV, 303 p. 147 illus., 15 illus. in color.
Verlagsort	Singapore
Sprache	englisch
Maße	155 x 235 mm
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
Themenwelt	Technik ► Lebensmitteltechnologie
Schlagworte	meat colour • meat quality • protein phosphorylation • Tenderness • Water Holding Capacity
ISBN-10	981-15-9443-0 / 9811594430
ISBN-13	978-981-15-9443-4 / 9789811594434
Zustand	Neuware