Bioactive peptides generated in the processing of dry-cured ham
نویسندگان
چکیده
منابع مشابه
Proteomic Identification of Small (<2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham
Myoglobin is a very important sarcoplasmic protein responsible for the colour of meat and meat products. This protein is degraded during post-mortem period (ageing) as well as during longer processes such as dry curing. In the present study, a total of eleven naturally generated fragments of myoglobin detected at the end of the processing of dry-cured ham have been identified for the first time...
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The aims of this study were to evaluate the effect of seasoning time on aromatic profiles and to describe the sensorial profile of “Toscano” dry-cured ham. At this aim ten hams, cured according to the rule of “Toscano” PDO label, were sampled at the begin of seasoning and at 1, 3, 6 and 12 months. The samples of muscular tissue were submitted to volatile compounds analysis by SPME-GC/MS. At the...
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Background and aims: Dietary studies have shown that active biopeptides provide protective health benefits, although the mediating pathways are somewhat uncertain. To throw light on this situation, we studied the effects of consuming Spanish dry-cured ham on platelet function, monocyte activation markers and the inflammatory status of healthy humans with pre-hypertension. Methods: Thirty-eight ...
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Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides...
متن کاملMicro-Electrophoretic Study of the Sarcoplasmic Fraction in the Dry-Cured Goat Raw Ham
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 sarco...
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ژورنال
عنوان ژورنال: Food Chemistry
سال: 2020
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2020.126689