Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham
Myofibrillar proteins are extensively degraded by muscle endo- and exopeptidases during the ageing of meat and the processing of meat products. One of the most studied products is dry-cured ham. This degradation implies changes in the product in terms of texture (mainly due to calpains and cathepsins endopeptidases) and flavour (due to the action of exopeptidases) and defines its final quality. During the last decade, naturally generated peptides from the myofibrillar proteins titin, myosin light chain, troponin T, LIM domain-binding protein 3, and actin have been identified using peptidomic approaches, also showing the potential to act as bioactives in the human body when ingested. In this study, tandem mass spectrometry has been used for the identification of the peptides generated during the proteolysis of myosin heavy chain protein after 9 months of Spanish dry-cured ham processing. The size, sequence, and properties of some of the peptides showed their potential to act as bioactives.
| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2019-05-23
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| Subjects: | Peptidomics, Dry-cured meat, Proteolysis, Myofibrillar proteins, Spanish dry-cured ham, |
| Online Access: | http://hdl.handle.net/10261/198224 http://dx.doi.org/10.13039/501100003329 http://dx.doi.org/10.13039/501100000780 |
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