Phosphorylation of Calpastatin Negatively Regulates the Activity of Calpain
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DOI: 10.3390/life13030854
Abstract: Tenderness is an important characteristic of meat quality. Calpastatin and calpain play important roles in meat tenderization. However, it is not clear how phosphorylation affects the regulation of calpastatin on μ-calpain and, consequently, meat tenderness.… read more here.
Keywords: calpastatin calpain; calpastatin; activity; phosphorylation ... See more keywords