Identification of Small Peptides Generated in Spanish Dry-cured Ham |
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| Authors: | M.A. Sentandreu,,S. Stoeva,,M.C. Aristoy,,K. Laib,,W. Voelter,,E. Toldrá |
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| Affiliation: | Authors Sentandreu, Aristoy, and Toldráare with the Instituto de Agroquímica y Tecnología de Alimentos (CSIC). Apartado 73, 46100 Burjassot, Valencia, Spain. Authors Stoeva, Laib, and Voelter are with the Abteilung für Physikalische Biochemie, Physiologisch-Chemisches Institut der Univ. Hoppe-Seyler-Strabe 4. D-72076 Tübingen, Germany. Direct inquiries to author Toldrá(E-mail: ). |
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| Abstract: | ABSTRACT: 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. |
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| Keywords: | peptides amino acids dry-cured ham taste flavor |
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