Effects of phosphorylation on the activity of glycogen phosphorylase in mutton during incubation at 4 °C in vitro.
Food Chem
; 313: 126162, 2020 May 30.
Article
en En
| MEDLINE
| ID: mdl-31951884
ABSTRACT
The aim of this study was to assess the effects of the phosphorylation levels of glycogen phosphorylase on its activity in mutton sarcoplasmic protein samples during incubation at 4 °C. Samples of sarcoplasmic proteins from mutton longissimus thoracis muscles were prepared and separated into three treatment groups to obtain glycogen phosphorylase with different phosphorylation levels, which were (1) treated with protein kinase A, (2) treated with alkaline phosphatase, and (3) left untreated (control). Glycogen phosphorylase phosphorylation levels and activity as well as the levels of related endogenous substances were assessed. The results showed that phosphorylation of glycogen phosphorylase in mutton promoted its activity during incubation at 4 °C. The activity of glycogen phosphorylase was also influenced by other factors (glycogen, glucose, glucose 6-phosphate, ATP, etc.) in vitro. The combined effects of phosphorylation and endogenous substances on glycogen phosphorylase activity varied at different incubation times.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Ovinos
/
Glucógeno Fosforilasa
/
Carne
/
Proteínas Musculares
Límite:
Animals
Idioma:
En
Revista:
Food Chem
Año:
2020
Tipo del documento:
Article