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

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• 作者：Marta Gallego ; Leticia Mora ; Paul D. Fraser ; Mar铆a-Concepci贸n Aristoy ; Fidel Toldr谩
• 关键词：BLAST ; basic local alignment search tool ; BSA ; bovine serum albumin ; ETD ; electron transfer dissociation ; FA ; formic acid ; HCl ; hydrochloric acid ; HPLC ; high performance liquid chromatography ; LDB3 ; LIM domain binding protein 3 ; MS ; mass spectrometry ; NCBInr ; National center for biotechnology information non-redundant ; nLC ; nanoliquid chromatography ; RSLC ; rapid separation liquid chromatography ; SDS&ndash ; PAGE ; sodium dodecyl sulphate polyacrylamide gel electrophoresis ; Uniprot ; universal protei
• 刊名：Food Chemistry
• 出版年：15 April, 2014
• 年：2014
• 卷：149
• 期：Complete
• 页码：121-128
• 全文大小：3183 K

文摘

Extensive 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.