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Protein Phosphorylation and Meat Quality de Dequan Zhang

Protein Phosphorylation and Meat Quality

Autor Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang
en Limba Engleză Hardback – 14 feb 2021
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.

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  Springer Nature Singapore – 13 feb 2022 87312 lei  43-57 zile
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  Springer Nature Singapore – 14 feb 2021 98655 lei  43-57 zile

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Specificații

ISBN-13: 9789811594403
ISBN-10: 9811594406
Ilustrații: XIV, 303 p. 147 illus., 15 illus. in color.
Dimensiuni: 155 x 235 mm
Greutate: 0.65 kg
Ediția:1st ed. 2020
Editura: Springer Nature Singapore
Colecția Springer
Locul publicării:Singapore, Singapore

Cuprins

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.

Notă biografică

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

Textul de pe ultima copertă

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.

Caracteristici

Summarizes current research of the relation between protein phosphorylation and meat quality
Reviews the influence mechanism of protein phosphorylation on meat quality
Summarizes the improvement of meat quality by regulating protein phosphorylation