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dc.contributor.author | López-Pedrouso, M. | es_ES |
dc.contributor.author | Pérez-Santaescolástica, C. | es_ES |
dc.contributor.author | Franco, D. | es_ES |
dc.contributor.author | Carballo, J. | es_ES |
dc.contributor.author | Garcia-Perez, J.V. | es_ES |
dc.contributor.author | Benedito Fort, José Javier | es_ES |
dc.contributor.author | Zapata, C. | es_ES |
dc.contributor.author | Lorenzo, J. M. | es_ES |
dc.date.accessioned | 2021-02-06T04:32:56Z | |
dc.date.available | 2021-02-06T04:32:56Z | |
dc.date.issued | 2019-02-20 | es_ES |
dc.identifier.issn | 1874-3919 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/160806 | |
dc.description.abstract | [EN] Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high proteolysis index (PI > 36) were sliced, vacuum packed and subjected to conventional (CV) and ultrasound-assisted (US) thermal treatments. Comparative proteome profiling between sample groups was assessed by two-dimensional electrophoresis (2-DE) coupled to tandem mass spectrometry. It was found that protein fragmentation increased markedly after US thermal treatment. Specifically, fragments of the major myofibrillar protein, actin, were abundantly over-represented following US heating. In addition, five unfragmented sarcoplasmic proteins (i.e. fatty acid-binding protein, peroxiredoxin-6, superoxide dismutase, carbonyl reductase and aminoacylase) showed increased abundance in the US sample group. These results suggest candidate biomarkers to monitor proteolysis intensity and proteolysis-independent effects linked to cured ham quality by ultrasound application. Significance: The present proteome profiling study of treated dry-cured ham demonstrates the impact of ultrasound action on proteins. Moreover, negative organoleptic effects can be appearing with ultrasound treatment due to proteolysis increase. Therefore, the proteolysis monitoring could help to control these effects. In this regards, our results suggest that actin can be a candidate biomarker to monitor proteolysis intensity. | es_ES |
dc.description.sponsorship | This research was supported by Grant RTA 2013-00030-C03-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo is member of the MARCARNE network, funded by CYTED (ref. 116RT0503). | es_ES |
dc.language | Inglés | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation.ispartof | Journal of Proteomics | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Ham proteolysis biomarkers | es_ES |
dc.subject | Actin | es_ES |
dc.subject | Emerging technologies | es_ES |
dc.subject | Ultrasound biomarkers | es_ES |
dc.subject.classification | TECNOLOGIA DE ALIMENTOS | es_ES |
dc.title | Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.1016/j.jprot.2018.10.002 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/CYTED//116RT0503//MARCAS DE CALIDAD DE CARNE Y PRODUCTOS CARNICOS IBEROAMERICANOS/MARCARNE/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/INIA//CPD2015-0212/ | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MINECO//RTA2013-00030-C03-02/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments | es_ES |
dc.description.bibliographicCitation | López-Pedrouso, M.; Pérez-Santaescolástica, C.; Franco, D.; Carballo, J.; Garcia-Perez, J.; Benedito Fort, JJ.; Zapata, C.... (2019). Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions. Journal of Proteomics. 193:123-130. https://doi.org/10.1016/j.jprot.2018.10.002 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.jprot.2018.10.002 | es_ES |
dc.description.upvformatpinicio | 123 | es_ES |
dc.description.upvformatpfin | 130 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 193 | es_ES |
dc.identifier.pmid | 30312679 | es_ES |
dc.relation.pasarela | S\394454 | es_ES |
dc.contributor.funder | CYTED Ciencia y Tecnología para el Desarrollo | es_ES |
dc.contributor.funder | Ministerio de Economía y Competitividad | es_ES |
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