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Method for regulating the phosphorylation level of muscle protein

A phosphorylation level, protein technology, applied in the biological field, can solve the problems of high cost of enzymatic modification, unsuitable for mass production, etc., achieves broad market prospects and application value, facilitates industrial production, and has the effects of simple operation methods.

Active Publication Date: 2019-07-09
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the methods commonly used to regulate phosphorylation include enzymatic method and chemical method, but the cost of enzymatic modification is high, and it is not suitable for mass production; while the commonly used phosphorylation modification reagents for chemical modification include phosphorus oxychloride, phosphorus pentoxide and Phosphate, etc., but the safety of the modified protein needs to be further confirmed, so it is necessary to seek a safe and non-toxic phosphorylation modification reagent

Method used

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  • Method for regulating the phosphorylation level of muscle protein
  • Method for regulating the phosphorylation level of muscle protein
  • Method for regulating the phosphorylation level of muscle protein

Examples

Experimental program
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Effect test

Embodiment 1

[0031] a) Collect mutton samples at the slaughterhouse, deacidify at 0-4°C for 24 hours, store them at -79°C±1°C for later use, take out the ham samples stored at -79°C±1°C, and thaw them at room temperature Afterwards, mince with a grinder;

[0032] b) adding 2% of the mass of the ham meat sample to salt commonly used in production, and marinating at a constant temperature of 4°C for 16 hours;

[0033] c) Samples were taken after marinating for 0h, 2h, 4h, 6h, 8h, and 16h, and were quickly frozen in liquid nitrogen and stored in an ultra-low temperature refrigerator at -79°C ± 1°C for later use.

Embodiment 2

[0035] a) Collect mutton samples at the slaughterhouse, deacidify at 0-4°C for 24 hours, store them at -79°C±1°C for later use, take out the ham samples stored at -79°C±1°C, and thaw them at room temperature Afterwards, mince with a grinder;

[0036] b) add 1% salt of the mass of the ham meat sample, and marinate at a constant temperature of 4°C for 16 hours;

[0037] c) Samples were taken after marinating for 16 hours, quickly frozen in liquid nitrogen, and stored in an ultra-low temperature freezer at -79°C±1°C for later use.

Embodiment 3

[0039] a) Collect mutton samples at the slaughterhouse, deacidify at 0-4°C for 24 hours, store them at -79°C±1°C for later use, take out the ham samples stored at -79°C±1°C, and thaw them at room temperature Afterwards, mince with a grinder;

[0040] b) adding 2% salt of the mass of the ham meat sample, and marinating at a constant temperature of 4°C for 16 hours;

[0041] c) Samples were taken after marinating for 16 hours, quickly frozen in liquid nitrogen, and stored in an ultra-low temperature freezer at -79°C±1°C for later use.

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Abstract

The invention discloses a method for adjusting and controlling the muscle protein phosphorylation level. The method comprises the steps that a certain proportion of salt is added into acid-discharged livestock and poultry muscle, and the protein phosphorylation level can be lowered at different degrees after the livestock and poultry muscle is pickled. The common salt with the adding amount within the appropriate range is added into meat products to adjust and control protein phosphorylation, the salt is safe and nontoxic, and the meat quality can be improved while protein phosphorylation is adjusted and controlled through the method.

Description

technical field [0001] The invention belongs to the field of biotechnology. More specifically, the present invention relates to a method of modulating the phosphorylation level of muscle proteins. Background technique [0002] Common protein modification methods include phosphorylation, acetylation, ubiquitination, methylation, etc. Among the many protein modifications, phosphorylation modification is the most common and important one. Most sarcoplasmic proteins and Myofibrillar proteins are affected by protein phosphorylation and dephosphorylation processes. At present, the methods commonly used to regulate phosphorylation include enzymatic method and chemical method, but the cost of enzymatic modification is high, and it is not suitable for mass production; while the commonly used phosphorylation modification reagents for chemical modification include phosphorus oxychloride, phosphorus pentoxide and Phosphate, etc., but the safety of the modified protein needs to be furt...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L13/50A23L13/00A23L13/10A23L13/40
Inventor 张德权张彩霞陈丽王振宇高远高玲玲李蒙杜曼婷
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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