Research progress on effects of post-translational modification of pyruvate kinase on meat quality

Abstract

Abstract: After bleeding, a series of complex physiological biochemistry changes occur during the conversion from muscle to meat, among which protein post-translational modifications (PTMs) is the key factor affecting meat quality. The glycolysis is the main energy supply mode in postmortem muscle. Pyruvate kinase as one of a glycolytic rate-limiting enzyme, its function and structure change PTMs,which affect the meat quality. Based on the structure and function of pyruvate kinase, this paper aimed to review the effects of PTMs on the function and structure of pyruvate kinase and the effects of pyruvate kinase after phosphorylation, acetylation and S-nitrosylation on meat quality.

Key words: meat, pyruvate kinase, phosphorylation, acetylation, S-nitrosylation, glycolysis

CLC Number:

TS251.1

Xiaolan Huang Xin Li. Research progress on effects of post-translational modification of pyruvate kinase on meat quality[J]. FOOD SCIENCE.

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