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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

Puni tekst: engleski, pdf (675 KB) str. 343-349 preuzimanja: 462* citiraj
APA 6th Edition
Mora, L. i Toldrá, F. (2012). Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham. Food Technology and Biotechnology, 50 (3), 343-349. Preuzeto s https://hrcak.srce.hr/86928
MLA 8th Edition
Mora, Leticia i Fidel Toldrá. "Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 343-349. https://hrcak.srce.hr/86928. Citirano 26.10.2021.
Chicago 17th Edition
Mora, Leticia i Fidel Toldrá. "Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham." Food Technology and Biotechnology 50, br. 3 (2012): 343-349. https://hrcak.srce.hr/86928
Harvard
Mora, L., i Toldrá, F. (2012). 'Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham', Food Technology and Biotechnology, 50(3), str. 343-349. Preuzeto s: https://hrcak.srce.hr/86928 (Datum pristupa: 26.10.2021.)
Vancouver
Mora L, Toldrá F. Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 26.10.2021.];50(3):343-349. Dostupno na: https://hrcak.srce.hr/86928
IEEE
L. Mora i F. Toldrá, "Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham", Food Technology and Biotechnology, vol.50, br. 3, str. 343-349, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86928. [Citirano: 26.10.2021.]

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
https://hrcak.srce.hr/86928

[hrvatski]

Posjeta: 746 *