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Pregled bibliografske jedinice broj: 1130937

Proteolysis and protein oxidation throughout the smoked dry-cured ham process

Poljanec, Ivna; Marušić Radovčić, Nives; Petričević, Sandra; Karolyi, Danijel; Listeš, Eddy; Medić, Helga
Proteolysis and protein oxidation throughout the smoked dry-cured ham process // Food chemistry, 362 (2021), 130207, 11 doi:10.1016/j.foodchem.2021.130207 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1130937 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Proteolysis and protein oxidation throughout the smoked dry-cured ham process

Autori
Poljanec, Ivna ; Marušić Radovčić, Nives ; Petričević, Sandra ; Karolyi, Danijel ; Listeš, Eddy ; Medić, Helga

Izvornik
Food chemistry (0308-8146) 362 (2021); 130207, 11

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Smoked dry-cured ham ; Production process ; Proteolysis ; SDS-PAGE ; Protein carbonylation

Sažetak
During the five stages of smoked dry-cured ham processing, proteolysis and protein oxidation were simulta-neously detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles. Proteolysis was more advanced in BF than in SM throughout the process of production. The total FAA increased significantly (p <0.05) throughout the processing, resulting in higher total FAA content in BF than in SM muscle. SDS- PAGE revealed progressive degradation of sarcoplasmic proteins of investigated muscles, with the pronounced changes for the 69.9–41.7 kDa region. SDS-PAGE of BF showed more intense degradation of myofibrillar proteins due to greater proteolysis in BF. Electrophoresis of myofibrillar proteins evidenced the marked degradation of 130 kDa, 96.7 kDa and 27–20.7 kDa bands in both muscles. A similar trend was observed for protein oxidation in BF and SM, with the final values of 26.36 and 23.7 nmol carbonyls/mg proteins, respectively. The Pearson correlation revealed a strong relationship between protein oxidation and proteolysis.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
IP-2016-06-6793 - Primjena inovativnih metoda u praćenju proteolitičkih, lipolitičkih i oksidativnih procesa tijekom proizvodnje pršuta (IM-HQHAM) (Medić, Helga, HRZZ - 2016-06) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Nives Marušić Radovčić (autor)

Avatar Url Sandra Petričević (autor)

Avatar Url Helga Medić (autor)

Avatar Url Danijel Karolyi (autor)

Avatar Url Eddy Listeš (autor)

Avatar Url Ivna Poljanec (autor)

Poveznice na cjeloviti tekst rada:

doi

Citiraj ovu publikaciju:

Poljanec, Ivna; Marušić Radovčić, Nives; Petričević, Sandra; Karolyi, Danijel; Listeš, Eddy; Medić, Helga
Proteolysis and protein oxidation throughout the smoked dry-cured ham process // Food chemistry, 362 (2021), 130207, 11 doi:10.1016/j.foodchem.2021.130207 (međunarodna recenzija, članak, znanstveni)
Poljanec, I., Marušić Radovčić, N., Petričević, S., Karolyi, D., Listeš, E. & Medić, H. (2021) Proteolysis and protein oxidation throughout the smoked dry-cured ham process. Food chemistry, 362, 130207, 11 doi:10.1016/j.foodchem.2021.130207.
@article{article, author = {Poljanec, Ivna and Maru\v{s}i\'{c} Radov\v{c}i\'{c}, Nives and Petri\v{c}evi\'{c}, Sandra and Karolyi, Danijel and Liste\v{s}, Eddy and Medi\'{c}, Helga}, year = {2021}, pages = {11}, DOI = {10.1016/j.foodchem.2021.130207}, chapter = {130207}, keywords = {Smoked dry-cured ham, Production process, Proteolysis, SDS-PAGE, Protein carbonylation}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2021.130207}, volume = {362}, issn = {0308-8146}, title = {Proteolysis and protein oxidation throughout the smoked dry-cured ham process}, keyword = {Smoked dry-cured ham, Production process, Proteolysis, SDS-PAGE, Protein carbonylation}, chapternumber = {130207} }
@article{article, author = {Poljanec, Ivna and Maru\v{s}i\'{c} Radov\v{c}i\'{c}, Nives and Petri\v{c}evi\'{c}, Sandra and Karolyi, Danijel and Liste\v{s}, Eddy and Medi\'{c}, Helga}, year = {2021}, pages = {11}, DOI = {10.1016/j.foodchem.2021.130207}, chapter = {130207}, keywords = {Smoked dry-cured ham, Production process, Proteolysis, SDS-PAGE, Protein carbonylation}, journal = {Food chemistry}, doi = {10.1016/j.foodchem.2021.130207}, volume = {362}, issn = {0308-8146}, title = {Proteolysis and protein oxidation throughout the smoked dry-cured ham process}, keyword = {Smoked dry-cured ham, Production process, Proteolysis, SDS-PAGE, Protein carbonylation}, chapternumber = {130207} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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