کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7595686 | 1492124 | 2015 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Titin-derived peptides as processing time markers in dry-cured ham
ترجمه فارسی عنوان
پپتیدهای مشتق شده از تیتین به عنوان نشانگر زمان پردازش در ژامبون خشکی خشک
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
ژامبون خشک شده، تیتین، اتصال پروتئولیز، پپتیدها، طیف سنجی جرمی، بیومارکر،
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The complex proteolysis in Spanish dry-cured ham processing generates large amounts of small peptides and free amino acids which are responsible for the characteristic texture and flavour of this traditional product. The aim of this work was to study the degradation of the giant protein titin throughout the dry-curing process (2, 3.5, 5, 6.5, and 9Â months) through the use of proteomic tools. A total of 320 peptides have been identified by nanoliquid chromatography coupled to tandem mass spectrometry, being some of them identified only at 9Â months of processing. In order to confirm the absence of these peptides at other times of processing, MALDI-TOF MS was also employed as a fast and easier technique. Only four peptides, KDEAAKPKGPIKGVAKK, KKLRPGSGGEK, KNTDKWSECAR and ISIDEGKVL, were exclusively identified at 9Â months of curing by using both methodologies so that these peptides could be used as potential biomarkers of dry-cured ham processing time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 326-339
Journal: Food Chemistry - Volume 167, 15 January 2015, Pages 326-339
نویسندگان
Marta Gallego, Leticia Mora, M. Concepción Aristoy, Fidel Toldrá,