Karlsson, Anders
- University of Copenhagen
Abstract
Meat quality development is highly influenced by the pH decline caused by the postmortem (PM) glycolysis. Protein phosphorylation is an important mechanism in regulating the activity of glycometabolic enzymes. Here, a gel-based phosphoproteomic study was performed to analyze the protein phosphorylation in sarcoplasmic proteins from three groups of pigs with different pH decline rates from PM 1 to 24 h. Globally, the fast pH decline group had the highest phosphorylation level at PM 1 h, but lowest at 24 h, whereas the slow pH decline group showed the reverse case. The same pattern was also observed in most individual bands in 1-DE. The protein phosphorylation levels of 12 bands were significantly affected by the synergy effects of pH and time (p
Keywords
Animal proteomics; Association study; Glycolysis; Meat quality; Protein phosphorylation; Porcine sarcoplasmic proteins
Published in
Proteomics
2011, volume: 11, number: 20, pages: 4063-4076
Publisher: WILEY-BLACKWELL
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1002/pmic.201100173
Permanent link to this page (URI)
https://res.slu.se/id/publ/85665