English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/149128
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

Deamidation post-translational modification in naturally generated peptides in Spanish dry-cured ham

AutorCañete, Manuel ; Mora, Leticia ; Toldrá Vilardell, Fidel
Palabras claveDry-cured ham
Peptides
Deamidation
Proteolysis
Post-translational modifications
Mass spectrometry
Fecha de publicación28-feb-2017
EditorElsevier
CitaciónFood Chemistry 229: 710-715 (2017)
ResumenA large number of peptides are generated during the processing of dry-cured ham that can be affected by post-translational modifications (PTM). One of the most studied PTMs is the oxidation of susceptible residues but other modifications such as deamidation have been scarcely reported in the literature. This work has been focused on the impact of deamidation in those peptides generated in 12-months dry-cured hams. The results obtained in Biceps femoris and Semimembranosus muscles showed that 52% and 48% of the identified peptides, respectively, were affected by PTMs, with a total of 277 and 282 sequences showing deamidation in both muscles, respectively. It appears that deamidation is not influenced by the type of muscle but is probably favored by characteristic processing conditions like temperature, pH, and salting of hams. The knowledge of the affected sequences provides novel information for a better characterisation of proteolysis phenomena during the processing of dry-cured ham.
Versión del editorhttps://doi.org/10.1016/j.foodchem.2017.02.134
URIhttp://hdl.handle.net/10261/149128
DOIdx.doi.org/10.1016/j.foodchem.2017.02.134
ISSN0308-8146
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
Food Chem 2017 229-710-715.pdfArtículo principal707,34 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.