Protein Phosphorylation and Meat Quality

AvDequan Zhang,Xin Li

Inbunden, Engelska, 2021

1 851 kr

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Häftad

1 851 kr

Beskrivning

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.

Produktinformation

Utgivningsdatum:2021-02-14
Mått:155 x 235 x 23 mm
Vikt:647 g
Format:Inbunden
Språk:Engelska
Antal sidor:303
Upplaga:21001
Förlag:Springer Verlag, Singapore
ISBN:9789811594403

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Mer om författaren

Dequan ZhangChinese Academy of Agricultural Sciences, Beijing, China Xin LiChinese Academy of Agricultural Sciences, Beijing, China Li ChenChinese Academy of Agricultural Sciences, Beijing, China Chengli HouChinese Academy of Agricultural Sciences, Beijing, China Zhenyu WangChinese Academy of Agricultural Sciences, Beijing, China

Innehållsförteckning

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.