A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages.

Abstract:

:Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB) added in the starter. Sodium caseinate is frequently used as an additive in this type of products because of its emulsifying properties, and consequently influences the protein profile available during the proteolysis. In this study, a mass spectrometry approach has been used to determine the impact of added sodium caseinate in the final peptide profile as well as to analyse its possible influence in the presence of certain previously described casein-derived bioactive peptides.

journal_name

Int J Food Microbiol

authors

Mora L,Escudero E,Aristoy MC,Toldrá F

doi

10.1016/j.ijfoodmicro.2015.05.022

subject

Has Abstract

pub_date

2015-11-06 00:00:00

pages

41-8

eissn

0168-1605

issn

1879-3460

pii

S0168-1605(15)30023-4

journal_volume

212

pub_type

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