Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing |
| |
Authors: | Laetitia Thé ron,Laetitia Chevarin,Nathalie Robert,Christophe Dutertre,Vé ronique Santé -Lhoutellier |
| |
Affiliation: | 1. Institut National de la Recherche Agronomique, Equipe Biochimie et Protéines du Muscle, UR370 QuaPA, Theix, F-63122 Saint-Genès-Champanelle, France;2. Pyragena route de Samadet F-64410 Arzacq, France |
| |
Abstract: | The aim of this work was to define reliable markers of muscle and processing time in dry-cured ham using a rapid, precise semi quantitative method for the protein fraction soluble in low ionic strength buffer. For this purpose protein labchip Agilent was used to separate proteins and peptides and accurately determine their molecular weights and concentrations electrophoretically. In this way the protein fingerprinting of dry-cured ham at different process times was characterised, together with targets and products of proteolysis. In addition, the comparison of all the electrophoregrams indicated muscle and dry-curing process markers. |
| |
Keywords: | Dry-cured ham Bayonne ham Proteolysis Protein fingerprinting semimembranosus biceps femoris |
本文献已被 ScienceDirect 等数据库收录! |
|