Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham

Content Provider	Directory of Open Access Journals (DOAJ)
Author	Leticia Mora Fidel Toldrá
Abstract	Myoglobin is a very important sarcoplasmic protein responsible for the colour of meat and meat products. This protein is degraded during post-mortem period (ageing) as well as during longer processes such as dry curing. In the present study, a total of eleven naturally generated fragments of myoglobin detected at the end of the processing of dry-cured ham have been identified for the first time and the intense proteolysis of myoglobin during dry curing has been confirmed. This study was carried out using one-dimensional reversed-phase liquid chromatography combined with nano liquid chromatography and an electrospray ionization source coupled to a quadrupole time-of-flight mass spectrometer. Paragon and Mascot search engines with the databases NCBInr and Swiss-Prot were used for the identification based on raw MS/MS data from one or more peptides, and the possible enzymes involved in myoglobin hydrolysis have also been discussed.
Related Links	http://hrcak.srce.hr/file/129392
ISSN	13309862
e-ISSN	13342606
Journal	Food Technology and Biotechnology
Issue Number	3
Volume Number	50
Language	English
Publisher	University of Zagreb
Publisher Date	2012-01-01
Publisher Place	Croatia
Access Restriction	Open
Subject Keyword	Biotechnology Food processing and manufacture Myoglobin Proteolysis Dry-cured Ham Peptides Ms/ms Ion Search Protein Identification
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Chemical Engineering Food Science Biotechnology