Importantly, it is necessary to ex tract major proteins (actomyosin) and adjust the unified protein concentration, pH and other external factors to compare the molecular functionality and enable an in-depth understanding of the factors that influence the functional characteristics of PSE-like meat.
CK-MM is located at the surface of myosin filaments near actomyosin ATPase and is involved in the provision of the energy for the working myosin heads, supplying them with newly synthesized ATP in the course of muscle contraction (6).
This molecule promotes actomyosin contraction in the trailing edge of DCs by binding plexin A1 on DCs and may induce the disassembly of adhesive components at the trailing edge as well, thus promoting DC transmigration.
Alpha [[alpha]]-Myosin: A protein of the myofibril (elongated contractile thread in striated muscle cells); with actin, forms actomyosin, responsible for the contractile properties of muscle.