Kratko priopćenje
Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham
Leticia Mora
; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, ES-46980 Paterna, Valencia, Spain
Fidel Toldrá
; Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, ES-46980 Paterna, Valencia, Spain
Sažetak
Myoglobin is a very important sarcoplasmic protein responsible for the colour of meat and meat products. This protein is degraded during post-mortem period (ageing) as well as during longer processes such as dry curing. In the present study, a total of eleven naturally generated fragments of myoglobin detected at the end of the processing of dry-cured ham have been identified for the first time and the intense proteolysis of myoglobin during dry curing has been confirmed. This study was carried out using one-dimensional reversed-phase liquid chromatography combined with nano liquid chromatography and an electrospray ionization source coupled to a quadrupole time-of-flight mass spectrometer. Paragon and Mascot search engines with the databases NCBInr and Swiss-Prot were used for the identification based on raw MS/MS data from one or more peptides, and the possible enzymes involved in myoglobin hydrolysis have also been discussed.
Ključne riječi
myoglobin; proteolysis; dry-cured ham; peptides; MS/MS ion search; protein identification
Hrčak ID:
86928
URI
Datum izdavanja:
14.9.2012.
Posjeta: 1.829 *