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  • Title: Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham.
    Author: Gallego M, Mora L, Fraser PD, Aristoy MC, Toldrá F.
    Journal: Food Chem; 2014 Apr 15; 149():121-8. PubMed ID: 24295685.
    Abstract:
    Extensive proteolysis takes place during the processing of dry-cured ham due to the action of muscle peptidases. The aim of this work was to study the degradation of LIM domain binding protein 3 (LDB3), which is located at the Z-lines of the sarcomere, at different times during the Spanish dry-cured ham processing (2, 3.5, 5, 6.5, and 9 months). A total of 107 peptides have been identified by mass spectrometry, most of them generated from the first region of the protein sequence (position 1-90) providing evidence for the complexity and variability of proteolytic reactions throughout the whole process of dry-curing. Methionine oxidation has been observed in several peptides by the end of the process. The potential of some of the identified peptides to be used as biomarkers of dry-cured ham processing has also been considered.
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