摘要
蛋白质磷酸化反应是生物界最普遍、最重要的蛋白质翻译后修饰方式。本文综述了磷酸化蛋白质的富集、位点分析、定量分析方法的最新研究进展。从蛋白质磷酸化反应与糖酵解、肌肉收缩、蛋白质降解的关系探讨了蛋白质磷酸化反应对肉品质的影响,并对磷酸化蛋白质组学的发展方向以及蛋白质磷酸化反应在肉品中的研究进行了展望。
Protein phosphorylation is the most common and extensive post-translational modification of proteins. The latest research methods including the enrichment,site analytical and quantitative analytical methods of phosphorylated proteins were summarized in this paper. The effects of protein phosphorylation on meat quality were investigated based on the relationship between protein phosphorylation and glycolysis,muscle contraction and protein degradation. The direction of phosphoproteomics development and research of protein phosphorylation in meat science field were discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第16期349-352,357,共5页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201303083)
关键词
蛋白质磷酸化
肉品质
糖酵解
肌肉收缩
蛋白质降解
protein phosphorylation
meat quality
glycolysis
muscle contraction
protein degradation
