Identification of small peptides generated in Spanish dry-cured ham

被引：83

作者：

Sentandreu, MA

Stoeva, S

Aristoy, MC

Laib, K

Voelter, W

Toldrá, F

机构：

[1] CSIC, Inst Agronquim & Tecnol Alimentos, Burjassot 46100, Valencia, Spain

[2] Univ Hoppe Seyler, Phys Biochem Abt, Inst Physiol Chem, D-72076 Tubingen, Germany

来源：

JOURNAL OF FOOD SCIENCE | 2003年 / 68卷 / 01期

关键词：

peptides; amino acids; dry-cured ham; taste; flavor;

D O I：

10.1111/j.1365-2621.2003.tb14115.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A water-soluble extract of dry-cured ham was fractionated by gel filtration chromatography. Collected fractions (below 1200 Da) were sensory-analyzed and subjected to amino acid analysis with and without previous acid hydrolysis, in order to determine the amino acid and peptide distribution. Those fractions with the highest peptide amount were further separated by reverse-phase and cation-exchange high-performance liquid chromatography in order to isolate the peptides and sequence them. The results demonstrated the presence of small peptides, mainly dipeptides. The combination of these peptides and free amino acids may contribute to the characteristic taste in the savory fractions of dry-cured ham.

引用

页码：64 / 69

页数：6

共 26 条

[1] TASTES OF L-GLUTAMYL OLIGOPEPTIDES IN RELATION TO THEIR CHROMATOGRAPHIC PROPERTIES
ARAI, S
YAMASHITA, M
NOGUCHI, M
FUJIMAKI, M
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (01): : 151 - 156
[2] Aristoy M.C., 1995, FOOD FLAVORS GENERAT, P1323
[3] DEPROTEINIZATION TECHNIQUES FOR HPLC AMINO-ACID-ANALYSIS IN FRESH PORK MUSCLE AND DRY-CURED HAM
ARISTOY, MC
TOLDRA, F
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1991, 39 (10) : 1792 - 1795
[4] BARRETT AJ, 2004, HDB PROTEOLYTIC ENZY
[5] Bellati M., 1985, Viandes et Produits Carnes, V6, P142
[6] BLACKBURN S, 1978, AMINO ACID DETERMINA, P1
[7] SENSORY PROPERTY RELATIONSHIPS TO CHEMICAL-DATA OF ITALIAN-TYPE DRY-CURED HAM
CARERI, M
MANGIA, A
BARBIERI, G
BOLZONI, L
VIRGILI, R
PAROLARI, G
[J]. JOURNAL OF FOOD SCIENCE, 1993, 58 (05) : 968 - 972
[8] COFFEY JW, 1968, J BIOL CHEM, V243, P3255
[9] EVOLUTION OF FREE AMINO-ACIDS AND AMINES DURING RIPENING OF IBERIAN CURED HAM
CORDOBA, JJ
ROJAS, TA
GONZALEZ, CG
BARROSO, JV
BOTE, CL
ASENSIO, MA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1994, 42 (10) : 2296 - 2301
[10] Non-volatile components effects on quality of "Serrano" dry-cured ham as related to processing time
Flores, M
Aristoy, MC
Spanier, AM
Toldrá, F
[J]. JOURNAL OF FOOD SCIENCE, 1997, 62 (06) : 1235 - 1239

← 1 2 3 →