Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two hundred biceps femoris porcine muscle samples from Spanish dry-cured ham were firstly evaluated for various physicochemical parameters, including their proteolysis indices and instrumental adhesiveness. Proteins of samples with extreme proteolysis indices were separated by two-dimensional electrophoresis and identified by tandem mass spectrometry (MALDI-TOF/TOF). We found that hams of higher proteolysis index had statistically significant increased adhesiveness. Proteomic analysis revealed statistically significant qualitative and quantitative differences between sample groups. Thus, protein fragments increased remarkably in samples with higher proteolysis index scores. In addition, higher proteolysis index hams showed increased degradation for a total of five non-redundant myofibrillar and sarcoplasmic proteins. However, myosin-1, α-actin and myosin-4 proteins were the biomarkers that underwent the most intense response to proteolysis and adhesiveness.
663/664 - Aliments i nutrició. Enologia. Olis. Greixos
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López-Pedrouso, M., C. Pérez-Santaescolástica, D. Franco, E. Fulladosa, J. Carballo, C. Zapata, and J.M. Lorenzo. 2018. "Comparative Proteomic Profiling Of Myofibrillar Proteins In Dry-Cured Ham With Different Proteolysis Indices And Adhesiveness". Food Chemistry 244: 238-245. Elsevier BV. doi:10.1016/j.foodchem.2017.10.068.
Grant agreement number
INIA/Programa Estatal de promoción del talento y su empleabilidad en I+D+I/RTA2013-00030-C03-03/ES/Caracterización y detección objetiva de defectos de textura en jamón curado mediante tecnologías no destructivas. Desarrollo y evaluación de medidas correctoras/SOLTEXHAM
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