Protein modifications in cooked pork products investigated by a proteomic approach

Food Chemistry

Volumn 172, Issue , 2015, Pages 447-455

  Di Luccia, Aldo ^a   La Gatta, Barbara ^a   Nicastro, Annarita ^a   Petrella, Giovanni ^a   Lamacchia, Carmela ^a   Picariello, Gianluca ^b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CNR   (Italy)

Author keywords

Cooked hams; Emulsion sausages; Heat treatments; Muscle protein oxidation; Proteomics

Indexed keywords

AMINO ACIDS; CHAINS; ELECTROPHORESIS; EMULSIFICATION; HEAT TREATMENT; MASS SPECTROMETRY; MOLECULAR BIOLOGY; PROTEINS; SULFUR COMPOUNDS;

COOKED HAM; MUSCLE PROTEINS; PROCESSING CONDITION; PROTEIN AGGREGATION; PROTEIN MODIFICATIONS; PROTEOMIC APPROACHES; PROTEOMICS; TWO-DIMENSIONAL GEL ELECTROPHORESIS (2-DE);

MEATS;

METHIONINE; MUSCLE PROTEIN; MYOSIN HEAVY CHAIN; MYOSIN LIGHT CHAIN; PROTEOME; TROPOMYOSIN; MYOSIN; PROTEIN INTAKE;

ARTICLE; COMPARATIVE STUDY; CONFORMATIONAL TRANSITION; CONTROLLED STUDY; COOKED FOOD; COOKING; COVALENT BOND; CROSS LINKING; DENATURATION; EMULSION; FOOD PROCESSING; HEAT TREATMENT; IMAGE ANALYSIS; MASS SPECTROMETRY; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MEAT; MOLECULAR WEIGHT; OXIDATION; POLYACRYLAMIDE GEL ELECTROPHORESIS; PORK; PROTEIN AGGREGATION; PROTEIN LIPID INTERACTION; PROTEIN MODIFICATION; PROTEOMICS; RAW MEAT; TWO DIMENSIONAL GEL ELECTROPHORESIS; ANALYSIS; ANIMAL; METABOLISM; PH; PIG; PROCEDURES; PROTEIN INTAKE;

ANIMALS; COOKING; DIETARY PROTEINS; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; MYOSINS; PROTEOME; PROTEOMICS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; SWINE; TROPOMYOSIN;

EID: 84907480717     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.099     Document Type: Article

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