Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
2021
Heres, Alejandro | Saldaña, Celia | Toldrá Vilardell, Fidel | Mora, Leticia | Ministerio de Ciencia e Innovación (España) | European Commission | 0000-0002-8751-5319 | 0000-0003-1571-5781 | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive and time-consuming. In this study, a convenient proteomic approach based on MALDI-ToF is proposed for the first time for the detection of dipeptides in Spanish dry-cured ham. Dipeptides AH, AL, DD, EV, and VF were identified in hams of 18 and 24 months of dry-curing. This work provides insights on the efficiency of a new peptidomic workflow for the short peptide identification from a complex food matrix and permits to evaluate the sample in terms of the presence of taste-related and bioactive dipeptides.
اظهر المزيد [+] اقل [-]Grant AGL2017-89381-R funded by MCIN/ AEI /10.13039/501100011033 by “ERDF A way of making Europe”,is acknowledged. Grant PRE2018-083367 (A.H.) funded by MCIN/AEI /10.13039/501100011033 and “ESF Investing in your future” and grant RYC-2016-19635 (L.M.) funded by MCIN/AEI /10.13039/501100011033 and “ESF Investing in your future” are also acknowledged. The proteomic analysis was performed in the proteomics facility of SCSIE University of Valencia that belongs to Proteored, PRB3 and is supported by grant PT17/0019, of the PE I+D+i 2013-2016, funded by ISCIII and ERDF.
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos