ArticleFood science and biotechnology2016
Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting.
Article in Food science and biotechnology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 20 citations in OpenAlex.
- Effects of Different NaFoods (Basel, Switzerland) · 2024Article
- The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels.Gels (Basel, Switzerland) · 2021Article
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Authors and funding
7 authors at 3 institutions in 1 country.
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Abstract
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluorescence staining. The global phosphorylation of myofibrillar proteins in salted meat was lower than that in control muscle at 16 h of salting (
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