Micro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham

Florinda Fratianni1, Alfonso Sada1, Pierangelo Orlando2, Filomena Nazzaro*, 1
1 Istituto di Scienze dell’Alimentazione, ISA - CNR Via Roma, 64, 83100, Avellino, Italy
2 Istituto di Biochimica delle Proteine, IBP - CNR, Via P. Castellino, 80124, Napoli, Italy

© 2008 Fratianni et al.;

open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

* Address correspondence to this author at the Istituto di Scienze dell’Alimentazione, ISA - CNR Via Roma, 64, 83100, Avellino, Italy; E-mail:


The water-soluble protein fractions in the “Violino di capra” goat dry cured ham were studied by using the “Lab-on-a-chip” version of a size-based capillary electrophoresis, and the results were compared with those obtained from the analysis of the corresponding fraction of pork meat and raw ham. The system automatically determined the relative concentration of each protein present in the sarcoplasmic fraction samples, where the nearly all proteins ranged from 24 kDa to 62.5 kDa, and made possible a supposition of the proteolysis process taking place after ripening of the goat raw ham. We propose the use of such technique as high-quality and routine analysis method in the biochemistry of food proteins.

Keywords: Electrophoresis, meat, microfluidic, sarcoplasmic protein, ham.