Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

Food Chemistry

Volumn 127, Issue 3, 2011, Pages 1097-1104

  Promeyrat, A ^a   Sayd, T ^a   Laville, E ^b   Chambon, C ^a   Lebret, B ^c,d   Gatellier, Ph ^a  

^a UR370 QuaPA   (France)

^b UMR792 INGÉNIERIE DES SYSTÈMES BIOLOGIQUES ET DES PROCÉDÉS   (France)

^c CEMAGREF   (France)

^d AGROCAMPUS OUEST   (France)

Author keywords

Meat cooking; Meat storage; Pork; Protein oxidation; Proteomics

Indexed keywords

2-D ELECTROPHORESIS; BIOCHEMICAL MECHANISMS; CARBONYL GROUPS; LONGISSIMUS; NUTRITIONAL QUALITIES; OXIDATION LEVEL; OXIDATIVE PROCESS; PIG MUSCLE; PORCINE MUSCLES; PORK; PROTEIN OXIDATION; PROTEOMES; PROTEOMICS; REFRIGERATED STORAGES; SARCOPLASMIC;

ANIMALS; CARBONYLATION; ELECTROPHORESIS; MEATS; MOLECULAR BIOLOGY; MUSCLE; OXIDATION; PROTEINS;

THERMAL PROCESSING (FOODS);

ADENYLOSUCCINATE LYASE; ALBUMIN; ALPHA CRYSTALLIN; ALPHA ENOLASE; CARBONYL DERIVATIVE; CREATINE KINASE BB; CREATINE KINASE MM; CYTOSOL AMINOPEPTIDASE; FATTY ACID BINDING PROTEIN; GLYCERALDEHYDE 3 PHOSPHATE DEHYDROGENASE; GLYCEROL 3 PHOSPHATE DEHYDROGENASE; GLYCOGEN PHOSPHORYLASE; HEAT SHOCK PROTEIN 70; LIPOCORTIN 4; MALATE DEHYDROGENASE; MYOGLOBIN; MYOSIN LIGHT CHAIN; NITRILASE; PEROXIREDOXIN 4; PEROXIREDOXIN 6; PHOSPHOGLYCERATE KINASE; PROTEOME; SUPEROXIDE DISMUTASE; TRIOSEPHOSPHATE ISOMERASE;

AGED; AMINO ACID SEQUENCE; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; CADAVER; COOKED FOOD; FOOD STORAGE; FUNCTIONAL PROTEOMICS; LONGISSIMUS LUMBORUM; MALE; MASS SPECTROMETRY; MEAT; MUSCLE; NONHUMAN; OXIDATIVE STRESS; PROTEIN ANALYSIS; PROTEIN METABOLISM; SWINE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANIMALIA; SUIDAE; SUS;

EID: 79952539233     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.01.108     Document Type: Article

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