Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting
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- 作者：Tzer-Yang Yua ; b ; Robert.Yu@agresearch.co.nz" class="auth_mail" title="E-mail the corresponding author ; ry903iri@hotmail.co.nz" class="auth_mail" title="E-mail the corresponding author ; James D. Mortonb ; Stefan Clerensa ; d ; Jolon M. Dyera ; b ; c ; d
- 关键词：Sheep ; Lamb ; Meat ; Cooking ; Proteomics ; Protein modifications
- 刊名：Meat Science
- 出版年：2016
- 出版时间：September 2016
- 年：2016
- 卷：119
- 期：Complete
- 页码：80-88
- 全文大小：1057 K
文摘
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Shotgun proteomic evaluation of protein modifications in dry heat-treated lamb
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Longer roasting reduced meat protein extractability in urea–thiourea solution
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Longer roasting also resulted in protein truncation.
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Some modifications that might influence nutritional properties, e.g., carboxyethyllysine, were observed after roasting.
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Actin and myoglobin may provide peptides as potential markers of cooking in lamb meat.