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Título: | Evolution of oxidised peptides during the processing of 9 months Spanish dry-cured ham |
Autor: | Gallego, Marta CSIC ORCID; Mora, Leticia CSIC ORCID; Toldrá Vilardell, Fidel CSIC ORCID | Palabras clave: | Peptidomics Peptides Oxidation Mass spectrometry Quantification Label-free Dry-cured ham |
Fecha de publicación: | 1-jul-2017 | Editor: | Elsevier | Citación: | Food Chemistry 239: 823-830 (2018) | Resumen: | Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 and 9 months), focusing on those derived from major myofibrillar proteins. A total of 67 peptides showing methionine, proline, and tryptophan oxidations were identified in common in all samples by nano liquid chromatography coupled to tandem mass spectrometry for their relative quantification using a label-free methodology, showing the hydrolysis of some of the peptides during the process. So, the peptidomics strategy used in this work has resulted to be very useful as a complementary tool to the methods currently used to study protein oxidation, allowing a better understanding of the oxidation at peptide level and the influence of ham processing conditions. | Versión del editor: | https://doi.org/10.1016/j.foodchem.2017.06.159 | URI: | http://hdl.handle.net/10261/155300 | DOI: | 10.1016/j.foodchem.2017.06.159 | ISSN: | 0308-8146 |
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FOODCHEM 2018_239_823-830.pdf | Artículo principal | 555,58 kB | Adobe PDF | Visualizar/Abrir |
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