{Reference Type}: Evaluation Study
{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
{Volume}: 149
{Issue}: 0
{Year}: Apr 2014 15
{Factor}: 9.231
{DOI}: 10.1016/j.foodchem.2013.10.076
{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.