Molecular weight distribution of soluble polypeptides from the ‘Parma county ham’ before, during and after maturation

Molecular weight distribution of soluble polypeptides from the ‘Parma county ham’ before, during and after maturation

SDS polyacrylamide gel electrophoresis has been employed to study the molecular weight distribution of soluble polypeptides from the ‘Parma county ham’, a salted pork product. Limited proteolysis was observed, but this was mainly confined to the sarcoplasmic proteins. The results are discussed in th...

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Veröffentlicht in:Meat science 1977-04, Vol.1 (2), p.129-134
Hauptverfasser: Maggi, E., Bracchi, P.G., Chizzolini, R.
Format: Artikel
Sprache:eng
Schlagworte:
animal products
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Zusammenfassung:SDS polyacrylamide gel electrophoresis has been employed to study the molecular weight distribution of soluble polypeptides from the ‘Parma county ham’, a salted pork product. Limited proteolysis was observed, but this was mainly confined to the sarcoplasmic proteins. The results are discussed in the light of previous studies on the same type of products.
ISSN:0309-1740
1873-4138
DOI:10.1016/0309-1740(77)90014-6