ArticleFood chemistry. Molecular sciences2021
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham.
Article in Food chemistry. Molecular sciences, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Bioactivities Derived from Dry-Cured Ham Peptides: A Review.Antioxidants (Basel, Switzerland) · 2025Review
- Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review.Food science of animal resources · 2024Review
- Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production.Foods (Basel, Switzerland) · 2023Article
- Potential of Dry-Cured Ham Bones as a Sustainable Source to Obtain Antioxidant and DPP-IV Inhibitory Extracts.Antioxidants (Basel, Switzerland) · 2023Article
- Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat.International journal of molecular sciences · 2023Review
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Authors and funding
4 authors.
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Abstract
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.
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