title: Intense degradation of myosin light chain isoforms in Spanish dry-cured ham.
abstract: One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the isolation and tentative identification of 137 fragments from myosin light chain 1 (MLC 1), together with 88 fragments originated from myosin light chain 2 (MLC 2), have been achieved for the first time in Spanish dry-cured ham, proving the intense proteolysis experienced by myofibrillar proteins after dry-cured processing. This study was carried out by use of proteomic technology for peptide identification, and the possible enzymes contributing to the degradation of these proteins were also further discussed.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Mora
authors.forename: Miguel A
authors.initials: MA
authors.lastname: Sentandreu
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000595:Amino Acid Sequence; D000818:Animals; D006868:Hydrolysis; D008461:Meat Products; D008969:Molecular Sequence Data; D018994:Myosin Light Chains / Q000737:chemistry / Q000378:metabolism*; D020033:Protein Isoforms / Q000737:chemistry / Q000378:metabolism*; D013030:Spain; D013552:Swine; D053719:Tandem Mass Spectrometry
chemical_list: D018994:Myosin Light Chains; D020033:Protein Isoforms