Intense degradation of myosin light chain isoforms in Spanish dry-cured ham

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 3884-3892

  Mora, Leticia ^a   Sentandreu, Miguel A ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

dry cured ham; mass spectrometry; muscle peptidases; myosin light chain; proteolysis; proteomics

Indexed keywords

BIOCHEMICAL CHANGES; DRY-CURED HAM; ISOFORMS; MUSCLE PROTEINS; MYOFIBRILLAR PROTEINS; MYOSIN LIGHT CHAIN; MYOSIN LIGHT CHAINS; PEPTIDE IDENTIFICATION; PROTEOMIC TECHNOLOGIES; PROTEOMICS;

BIODEGRADATION; CATALYSTS; DEGRADATION; DRYING; ENZYMES; MASS SPECTROMETRY; MEATS; MOLECULAR BIOLOGY; MUSCLE;

CURING;

ISOPROTEIN; MYOSIN LIGHT CHAIN;

AMINO ACID SEQUENCE; ANIMAL; ARTICLE; CHEMISTRY; HYDROLYSIS; MEAT; METABOLISM; MOLECULAR GENETICS; SPAIN; SWINE; TANDEM MASS SPECTROMETRY;

AMINO ACID SEQUENCE; ANIMALS; HYDROLYSIS; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; MYOSIN LIGHT CHAINS; PROTEIN ISOFORMS; SPAIN; SWINE; TANDEM MASS SPECTROMETRY;

EID: 79955018206     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104070q     Document Type: Article

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