No public access
master's thesis
Comparison of proteolityc profiles of Istrian dry-cured ham samples by proteomics method

Marin Sorić (2016)
University of Rijeka
Department of Biotechnology
Metadata
TitleUsporedba proteolitičkih profila uzoraka istarskog pršuta metodama proteomike
AuthorMarin Sorić
Mentor(s)Sandra Kraljević Pavelić (thesis advisor)
Abstract
Različite vrste sušenog mesa, posebno pršut sastavni su dio prehrambenih navika u većini Europskih zemalja, a posebno na Mediteranu. Istarski pršut proizvodi se prema strogo definiranim uputama navedenim u Specifikaciji oznake izvornosti Republike Hrvatske, a proizvod je visoke kvalitete i iznimnog ekonomskog značaja. Temeljito znanje o procesu proizvodnje istarskog pršuta, optimizacija procesa i kontrola kvalitete važni su faktori osiguranja konstantne, definirane kvalitete proizvoda i mogu se koristiti u svrhu sprečavanja prijevara potrošača. Stoga je neophodno kontinuirano razvijati nove analitičke protokole i platforme za kontrolu, poput primjerice proteomskih metoda i pristupa. Tijekom proizvodnog procesa pršuta, utvrđeno je da mišićni proteini prolaze intenzivnu proteolizu, a rezultat proteolitičke razgradnje je specifičan set proteina i peptida čiji sastav je direktno ovisan o kvaliteti ulazne sirovine, proizvodnom procesu (sušenje i/ili dimljenje, zrenje) i recepturi. Stoga je u ovom radu razvijen protokol za analizu proteolitičkog profila istarskog pršuta uz pomoć proteomske metode gel-elektroforeze spregnute s masenom spektrometrijom koja se temelji na matricom potpomognutoj ionizaciji laserskom desorpcijom uz analizator preleta leta (MALDI-TOF MS). Rezultati su pokazali kako su za proteolitički profil istarskog pršuta karakteristični proteini/proteinski fragmenti aktin, miozin, beta lanac toropomiozina i alfa-1 lanac tropomiozina.
Keywordsproteomics mass spectrometry MALDI-TOF MS proteolysis Istrian dry-cured ham quality control
Parallel title (English)Comparison of proteolityc profiles of Istrian dry-cured ham samples by proteomics method
Committee MembersSandra Kraljević Pavelić (committee chairperson)
Krešimir Pavelić (committee member)
Mirela Sedić (committee member)
GranterUniversity of Rijeka
Lower level organizational unitsDepartment of Biotechnology
PlaceRijeka
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Biotechnology
Study programme typeuniversity
Study levelgraduate
Study programmeMedicinal chemistry
Academic title abbreviationmag. med. chem.
Genremaster's thesis
Language Croatian
Defense date2016-09-23
Parallel abstract (English)
Consumption of various dry-cured meat products, especially dry-cured ham is among most popular eating habits in many European countries, especially in the Mediterranean region. Istrian dry-cured ham is a high quality product of exceptional economic importance for Croatia which is produced according to a set of guidelines strictly defined in the Specification designation of origin. Premises for the product constant and defined quality include knowledge production of the Istrian dry-cured ham, process optimisation as well as quality assurance. These ca be used in prevention of possible customer frauds. In this light, it is necessary to develop new analytical protocols and platforms for quality control such as for example those based on proteomics methods and approaches. During the dry-cured ham production process, it was found that muscle proteins undergo extensive proteolysis and key enzymes involved in these processes have been studied in details with the aim to understand the mechanisms of variability in the quality of final product. As a result of proteolytic cleavage during the rippening process, a specific set of proteins and peptides occur whose composition is directly dependent on the quality of raw meat, production process (drying and/or smoking, ripening) and recipes. Therefore, a new proteomics protocol for analysis of Istrian dry-cured ham proteolytic profile is developed within presented research by use of gel-electrophoresis coupled with matrix-assisted laser desorption ionisation time of flight mass spectrometry (MALDI-TOF MS). The results showed a characteristic proteolityc profile of the Istrian dry-cured ham that include actin, myosin, beta chain of tropomyosin and alpha-1 chain of tropomyosine proteins and protein fragments.
Parallel keywords (Croatian)proteomika masena spektrometrija MALDI-TOF MS proteoliza istarski pršut kontrola kvalitete
Resource typetext
Access conditionNo public access
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:193:086641
CommitterLea Lazzarich