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Identification of Small Peptides Generated in Spanish Dry‐cured Ham
Author(s) -
Sentandreu M.A.,
Stoeva S.,
Aristoy M.C.,
Laib K.,
Voelter W.,
Toldrá E.
Publication year - 2003
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.1365-2621.2003.tb14115.x
Subject(s) - chemistry , peptide , chromatography , size exclusion chromatography , hydrolysis , amino acid , acid hydrolysis , taste , high performance liquid chromatography , peptide sequence , biochemistry , enzyme , gene
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.