Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate

Autor: Hideki Ushio, Tetsuji Tokihiro, Tatsuya Hayashi, Yuri Kominami

Publikováno v: Food Chemistry: Molecular Sciences, Vol 3, Iss, Pp 100051-(2021)

Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a8582e53e3732eb61ed0e870d46d3d9
http://www.sciencedirect.com/science/article/pii/S2666566221000423

N-terminome analysis of the human mitochondrial proteome

Autor: Daniel Ayoub, Lydie Lane, Magali Rompais, Amos Marc Bairoch, Christine Carapito, Thierry Rabilloud, Christine Schaeffer-Reiss, Alvaro Sebastian Vaca Jacome, Alain Van Dorsselaer

Publikováno v: Proteomics
Proteomics, 2015, 15 (14 SI), pp.2519-2524. ⟨10.1002/pmic.201400617⟩
Proteomics, Wiley-VCH Verlag, 2015, 15 (14 SI), pp.2519-2524. ⟨10.1002/pmic.201400617⟩
Proteomics, Vol. 15, No 14 (2015) pp. 2519-24

International audience; The high throughput characterization of protein N-termini is becoming an emerging challenge in the proteomics and proteogenomics fields. The present study describes the free N-terminome analysis of human mitochondria-enriched

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::98bcc3b1a37bd54b0605ac330a7949a8
https://doi.org/10.1002/pmic.201400617

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