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Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry‐Cured Ham.
Author(s) -
TOLDRÁ FIDEL,
ARISTOY MARIAC,
PART CAROLINA,
CERVERÓ CARMEN,
RICO ELIAS,
MOTILVA MARIAJOSÉ,
FLORES JOSÉ
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb14301.x
Subject(s) - valine , glutamine , leucine , amino acid , taurine , chemistry , adipose tissue , alanine , biochemistry , aminopeptidase , lysine , arginine , food science , glutamic acid
Free amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry‐cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry‐cured ham was performed by using 7‐amino‐4‐methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37°C, except the leucyl hydrolyzing activity which was 45°C. High recoveries of activity (25–75%) were obtained in the dry‐cured ham. These enzymes might be responsible for free amino acids increasing during dry‐curing.