Phosphorylated Protein Levels in Animal-Sourced Food Muscles Based on Fe 3+ and UV/Vis Spectrometry.

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 (Fe 3+ ) and UV/vis spectrometry. This method is proved to be ultra-effective in discriminating phosphopeptides and non-phosphopeptides with the assistance of Fe 3+ . The protocol of extracting proteins with 0.1% trifluoroacetic acid (TFA) solution from animal muscle samples coupled with Fe 3+ was verified by using an artificial mixture of peptides with different phosphorylation sites and was successfully used to characterize the phosphorylation quantity in the samples via UV/vis spectrometry. A peptide with one phosphorylated site was taken as a reference standard and successfully utilized for the absolute quantification of phosphorylated proteins in caprine muscles during frozen storage and in fish muscle food samples. This present study paves a new way for the evaluation of phosphorylated protein quantitative levels in bio-samples.