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 Microbioljournal_title
International journal of food microbiologyauthors
Mora L,Escudero E,Aristoy MC,Toldrá Fdoi
10.1016/j.ijfoodmicro.2015.05.022subject
Has Abstractpub_date
2015-11-06 00:00:00pages
41-8eissn
0168-1605issn
1879-3460pii
S0168-1605(15)30023-4journal_volume
212pub_type
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