Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation
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Title
Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation
Authors
Keywords
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Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-02-26
DOI
10.1111/ijfs.14138
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Related references
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- (2017) Manting Du et al. FOOD RESEARCH INTERNATIONAL
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- Myosin light chain phosphorylation enhances contraction of heart muscle via structural changes in both thick and thin filaments
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- Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness
- (2015) Lijuan Chen et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- CD36 Ectodomain Phosphorylation Blocks Thrombospondin-1 Binding
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- Phosphorylation of myosin II regulatory light chain controls its accumulation, not that of actin, at the contractile ring in HeLa cells
- (2012) Tomo Kondo et al. EXPERIMENTAL CELL RESEARCH
- Changes in phosphorylation of myofibrillar proteins during postmortem development of porcine muscle
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- Chianina beef tenderness investigated through integrated Omics
- (2012) Angelo D'Alessandro et al. Journal of Proteomics
- General Mechanism of Actomyosin Contractility
- (2011) Nilushi L. Dasanayake et al. PHYSICAL REVIEW LETTERS
- The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle
- (2011) S. Li et al. POULTRY SCIENCE
- Post-mortem degradation of myosin heavy chain in intact fish muscle: Effects of pH and enzyme inhibitors
- (2010) Pål Anders Wang et al. FOOD CHEMISTRY
- Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
- (2010) Elisabeth Huff Lonergan et al. MEAT SCIENCE
- Liberation of actin from actomyosin in meats heated to 65°C
- (2008) Akihiro Okitani et al. MEAT SCIENCE
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