Protein phosphorylation is a post-translational modification of proteins in which a serine, a threonine or a tyrosine residue is phosphorylated by a protein kinase by the addition of a covalently bound phosphate group. Regulation of proteins by phosphorylation is one of the most common modes of regulation of protein function, and is often termed "phosphoregulation". In almost all cases of phosphoregulation, the protein switches between a phosphorylated and an unphosphorylated form, and one of these two is an active form, while the other one is inactive, respectively.
Read more about Protein Phosphorylation: Functions of Phosphorylation
Famous quotes containing the word protein:
“Firm-style bean curd insoles cushion feet, absorb perspiration and provide more protein than meat or fish innersoles of twice the weight. Tofu compresses with use, becoming more pungent and flavorful. May be removed when not in use to dry or marinate. Innersoles are ready to eat after 1,200 miles of wear. Each pair provides adult protein requirement for 2 meals. Insoles are sized large to allow for snacks. Recipe booklet included.”
—Alfred Gingold, U.S. humorist. Items From Our Catalogue, “Tofu Innersoles,” Avon Books (1982)