Phosphorylated Protein Levels in Animal-Sourced Food Muscles Based on Fe³⁺ and UV/Vis Spectrometry.

ABSTRACT: Protein phosphorylation, a post-translational modification of proteins, is important in biological regulation. The quantity of phosphorylated proteins is a key requirement for the quality change of animal muscle foods. In the present study, a new approach to quantify phosphorylated proteins and/or peptides was developed based on ferric ions (Fe³⁺) and UV/vis spectrometry. This method is proved to be ultra-effective in discriminating phosphopeptides and non-phosphopeptides with the assistance of Fe³⁺. The protocol of extracting proteins with 0.1% trifluoroacetic acid (TFA) solution from animal muscle samples coupled with Fe³⁺ was verified by using an artificial mixture of peptides with different phosphorylation sites and was successfully used to characterize

SUBMITTER: Cui R 

PROVIDER: S-EPMC8892633 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature