Abstract：
:Sensory and nutritional properties of dry-cured ham can be negatively affected due to oxidative modifications of muscle proteins during its processing. In this study, a peptidomic approach has been used in order to study the evolution of oxidised peptides generated throughout the dry-curing process (0, 2, 3.5, 5, 6.5 and 9months), focusing on those derived from major myofibrillar proteins. A total of 67 peptides showing methionine, proline, and tryptophan oxidations were identified in common in all samples by nano liquid chromatography coupled to tandem mass spectrometry for their relative quantification using a label-free methodology, showing the hydrolysis of some of the peptides during the process. So, the peptidomics strategy used in this work has resulted to be very useful as a complementary tool to the methods currently used to study protein oxidation, allowing a better understanding of the oxidation at peptide level and the influence of ham processing conditions.
journal_name
Food Chemjournal_title
Food chemistryauthors
Gallego M,Mora L,Toldrá Fdoi
10.1016/j.foodchem.2017.06.159subject
Has Abstractpub_date
2018-01-15 00:00:00pages
823-830eissn
0308-8146issn
1873-7072pii
S0308-8146(17)31141-Xjournal_volume
239pub_type
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