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Digitale Medien

Identification of Small Peptides Generated in Spanish Dry-cured Ham (2003)

Sentandreu, M.A. ; Stoeva, S. ; Aristoy, M.C. ; [weitere]

Oxford, UK : Blackwell Publishing Ltd

Journal of food science 68 (2003), S. 0

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ISSN: 1750-3841

Quelle: Blackwell Publishing Journal Backfiles 1879-2005

Thema: Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft , Werkstoffwissenschaften, Fertigungsverfahren, Fertigung

Notizen: : 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.

Materialart: Digitale Medien

URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14115.x

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