Micro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham
Florinda Fratianni1, Alfonso Sada1, Pierangelo Orlando2, Filomena Nazzaro*, 1
Identifiers and Pagination:Year: 2008
First Page: 89
Last Page: 94
Publisher Id: TOFSJ-2-89
Article History:Received Date: 2/7/2008
Revision Received Date: 5/9/2008
Acceptance Date: 14/10/2008
Electronic publication date: 26/11/2008
Collection year: 2008
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: https://creativecommons.org/licenses/by/4.0/legalcode. This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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.