关键词： BLAST BSA Biomarker Dry-cured ham ETD FA HCl HPLC LDB3 LIM domain binding protein 3 LIM domain-binding protein 3 MS Mass spectrometry NCBInr National center for biotechnology information non-redundant Peptide oxidation Peptides Proteolysis RSLC SDS–PAGE Uniprot Z-band alternatively spliced PDZ-motif protein ZASP basic local alignment search tool bovine serum albumin electron transfer dissociation formic acid high performance liquid chromatography hydrochloric acid mass spectrometry nLC nanoliquid chromatography rapid separation liquid chromatography sodium dodecyl sulphate polyacrylamide gel electrophoresis universal protein resource

Mesh ： Animals Food Handling / methods LIM-Homeodomain Proteins / chemistry metabolism Meat Products / analysis Muscles / chemistry metabolism Oxidation-Reduction Proteolysis Spain Swine

来  源：   DOI：10.1016/j.foodchem.2013.10.076   PDF(Sci-hub)

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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