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Degradation of LIM domain-binding protein three during processing of Spanish dry-cured ham

Marta Gallego1, Leticia Mora, Paul D Fraser

  • 1Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.

Food Chemistry
|December 4, 2013
PubMed

Keywords:
BLASTBSABiomarkerDry-cured hamETDFAHClHPLCLDB3LIM domain binding protein 3LIM domain-binding protein 3MSMass spectrometryNCBInrNational center for biotechnology information non-redundantPeptide oxidationPeptidesProteolysisRSLCSDS–PAGEUniprotZ-band alternatively spliced PDZ-motif proteinZASPbasic local alignment search toolbovine serum albuminelectron transfer dissociationformic acidhigh performance liquid chromatographyhydrochloric acidmass spectrometrynLCnanoliquid chromatographyrapid separation liquid chromatographysodium dodecyl sulphate polyacrylamide gel electrophoresisuniversal protein resource

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