Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Meat Science Year : 2009

Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.

Abstract

The aim of this work was to define reliable markers of muscle and processing time in dry-cured ham using a rapid, precise semi quantitative method for the protein fraction soluble in low ionic strength buffer. For this purpose protein labchip Agilent was used to separate proteins and peptides and accurately determine their molecular weights and concentrations electrophoretically. In this way the protein fingerprinting of dry-cured ham at different process times was characterised, together with targets and products of proteolysis. In addition, the comparison of all the electrophoregrams indicated muscle and dry-curing process markers.
Fichier principal
Vignette du fichier
Théron_1.pdf (449.34 Ko) Télécharger le fichier
Origin Files produced by the author(s)
Loading...

Dates and versions

hal-02658027 , version 1 (30-05-2020)

Identifiers

Cite

Laetitia Theron, Laëtitia Chevarin, Nathalie Robert, Christophe Dutertre, Véronique Santé-Lhoutellier. Time course of peptide fingerprints in semimembranosus and biceps femoris muscles during Bayonne ham processing.. Meat Science, 2009, 82 (2), pp.272-277. ⟨10.1016/j.meatsci.2009.01.021⟩. ⟨hal-02658027⟩

Collections

INRA INRAE
4 View
69 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More