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Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham

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Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham

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dc.contributor.author Mora Soler, Leticia es_ES
dc.contributor.author Sentandreu, Miguel A. es_ES
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.date.accessioned 2013-04-26T12:40:12Z
dc.date.issued 2011-04-27
dc.identifier.issn 0021-8561
dc.identifier.uri http://hdl.handle.net/10251/28269
dc.description.abstract [EN] One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the isolation and tentative identification of 137 fragments from myosin light chain 1 (MLC 1), together with 88 fragments originated from myosin light chain 2 (MLC 2), have been achieved for the first time in Spanish dry-cured ham, proving the intense proteolysis experienced by myofibrillar proteins after dry-cured processing. This study was carried out by use of proteomic technology for peptide identification, and the possible enzymes contributing to the degradation of these proteins were also further discussed. es_ES
dc.description.sponsorship Project AGL2010-16305 from MICINN (Spain) and FEDER funds are acknowledged.
dc.language Inglés es_ES
dc.publisher American Chemical Society es_ES
dc.relation.ispartof Journal of Agricultural and Food Chemistry es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Dry-cured ham es_ES
dc.subject Myosin light chain es_ES
dc.subject Proteolysis es_ES
dc.subject Proteomics es_ES
dc.subject Mass spectrometry es_ES
dc.subject Muscle peptidases es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham es_ES
dc.type Artículo es_ES
dc.embargo.lift 10000-01-01
dc.embargo.terms forever es_ES
dc.identifier.doi 10.1021/jf104070q
dc.relation.projectID info:eu-repo/grantAgreement/MICINN//AGL2010-16305/ES/ESTUDIO DE LOS PEPTIDOS BIOACTIVOS DEL JAMON CURADO/ 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 Mora Soler, L.; Sentandreu, MA.; Toldrá Vilardell, F. (2011). Intense Degradation of Myosin Light Chain Isoforms in Spanish Dry-Cured Ham. Journal of Agricultural and Food Chemistry. 59:3884-3892. https://doi.org/10.1021/jf104070q es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1021/jf104070q es_ES
dc.description.upvformatpinicio 3884 es_ES
dc.description.upvformatpfin 3892 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 59 es_ES
dc.relation.senia 207132
dc.identifier.pmid 21410185
dc.contributor.funder Ministerio de Ciencia e Innovación


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