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Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Egg White Protein Phosphorylation Dry-heating Maillard Reaction Functional Property
2016/4/29
Egg white protein (EWP) was glycated with maltopentaose (MP) through the Maillard reaction and subsequently phosphorylated by 85??C dry-heating at pH 4.0 for 1 d in the presence of pyrophosphate. The ...
Effects of Ca2+ and HCO3- on Capacitation, Hyperactivation and Protein Tyrosine Phosphorylation in Guinea Pig Spermatozoa
Capacitation Hyperactivation Tyrosine Phosphorylation Sperm
2016/4/29
In our previous report, we demonstrated that the tyrosine phosphorylation of sperm proteins (TPSP) of guinea pig was associated with capacitation and hyperactivation (CAHA), and Ca2+ and HCO3- were re...
Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate
Ovotransferrin Phosphorylation Dry-heating Functional Property
2016/4/27
Ovotransferrin (OTf) was phosphorylated by dry-heating in the presence of pyrophosphate at pH 4.0 and 85??C for 1 and 5 d, and the functional properties of phosphorylated OTf (PP-OTf) were investigate...
Capacitation-associated Changes in Protein-tyrosine-phosphorylation, Hyperactivation and Acrosome Reaction in Guinea Pig Sperm
Acrosome Reaction Capacitation Hyperactivation Tyrosine Phosphorylation Semen
2016/4/27
The aim of this study was to evaluate the effects of Ca2+, HCO3- and BSA on the in vitro capacitation-associated protein tyrosine phosphorylation, hyperactivation and acrosome reaction in guinea pig s...