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. 2018 May 2;66(17):4559-4570.
doi: 10.1021/acs.jafc.8b00635. Epub 2018 Apr 24.

Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics

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Effects of High-Pressure Treatment on the Muscle Proteome of Hake by Bottom-Up Proteomics

Mónica Carrera et al. J Agric Food Chem. .

Abstract

A bottom-up proteomics approach was applied for the study of the effects of high-pressure (HP) treatment on the muscle proteome of fish. The performance of the approach was established for a previous HP treatment (150-450 MPa for 2 min) on frozen (up to 5 months at -10 °C) European hake ( Merluccius merluccius). Concerning possible protein biomarkers of quality changes, a significant degradation after applying a pressure ≥430 MPa could be observed for phosphoglycerate mutase-1, enolase, creatine kinase, fructose bisphosphate aldolase, triosephosphate isomerase, and nucleoside diphosphate kinase; contrary, electrophoretic bands assigned to tropomyosin, glyceraldehyde-3-phosphate dehydrogenase, and beta parvalbumin increased their intensity after applying a pressure ≥430 MPa. This repository of potential protein biomarkers may be very useful for further HP investigations related to fish quality.

Keywords: bottom-up proteomics; fish allergen proteins; frozen hake; high-pressure processing; quality protein biomarkers.

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