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Título

Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham

AutorGallego, Marta ; Mora, Leticia ; Fraser, P.D.; Aristoy, María Concepción ; Toldrá Vilardell, Fidel
Palabras claveProteolysis
Mass spectrometry
Peptide oxidation
Biomarker
Dry-cured ham
LIM domain-binding protein 3
Peptides
Fecha de publicación2014
EditorElsevier
CitaciónFood Chemistry 149: 121- 128 (2014)
ResumenExtensive proteolysis takes place during the processing of dry-cured ham due to the action of muscle peptidases. The aim of this work was to study the degradation of LIM domain binding protein 3 (LDB3), which is located at the Z-lines of the sarcomere, at different times during the Spanish dry-cured ham processing (2, 3.5, 5, 6.5, and 9 months). A total of 107 peptides have been identified by mass spectrometry, most of them generated from the first region of the protein sequence (position 1-90) providing evidence for the complexity and variability of proteolytic reactions throughout the whole process of dry-curing. Methionine oxidation has been observed in several peptides by the end of the process. The potential of some of the identified peptides to be used as biomarkers of dry-cured ham processing has also been considered. © 2013 Elsevier Ltd. All rights reserved.
URIhttp://hdl.handle.net/10261/114225
DOI10.1016/j.foodchem.2013.10.076
Identificadoresdoi: 10.1016/j.foodchem.2013.10.076
issn: 0308-8146
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