Por favor, use este identificador para citar o enlazar a este item:
http://hdl.handle.net/10261/251786
COMPARTIR / EXPORTAR:
SHARE CORE BASE | |
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE | |
Campo DC | Valor | Lengua/Idioma |
---|---|---|
dc.contributor.author | Gallego, Marta | es_ES |
dc.contributor.author | Toldrá Vilardell, Fidel | es_ES |
dc.contributor.author | Mora, Leticia | es_ES |
dc.date.accessioned | 2021-10-07T06:23:58Z | - |
dc.date.available | 2021-10-07T06:23:58Z | - |
dc.date.issued | 2021-08-30 | - |
dc.identifier.citation | Food Chemistry 370: 130977 (2022) | es_ES |
dc.identifier.issn | 0308-8146 | - |
dc.identifier.uri | http://hdl.handle.net/10261/251786 | - |
dc.description.abstract | Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cured hams. In this study, hydrophilic interaction liquid chromatography (HILIC) combined to tandem mass spectrometry was used to separate, identify, and quantify seven dipeptides in dry-cured hams sampled at different processing times (6, 12, 18, and 24 months). Results showed an increased concentration of dipeptides DA, DG, EE, ES, and EV with the length of processing, obtaining values up to 23 μg/g of dry-cured ham, which suggests an intense action of muscle enzymes dipeptidyl peptidases during the process. The dipeptide VG significantly decreased from 7 to 4 μg/g of dry-cured ham as the processing increased from 6 to 24 months, whereas the dipeptide PA showed low values between 380 and 550 ng/g of dry-cured ham at all the sampling times. Additionally, in silico analyses reported the sensory characteristics of the studied dipeptides, mostly giving bitter and umami taste, and predicted their allergenicity, toxicity, and physicochemical properties. These results could be useful for further studies related to the pleasant taste of dry-cured hams. | es_ES |
dc.description.sponsorship | Grant AGL2017-89381-R and FEDER funds from the Spanish Ministry of Economy, Industry and Competitiveness are acknowledged. | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R | es_ES |
dc.relation.isversionof | Publisher's version | es_ES |
dc.rights | openAccess | es_ES |
dc.subject | Dry-cured ham | es_ES |
dc.subject | Dipeptides quantification | es_ES |
dc.subject | Hydrophilic interaction liquid chromatography | es_ES |
dc.subject | Mass spectrometry | es_ES |
dc.subject | In silico tools | es_ES |
dc.subject | Sensory peptides | es_ES |
dc.title | Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing | es_ES |
dc.type | artículo | es_ES |
dc.identifier.doi | 10.1016/j.foodchem.2021.130977 | - |
dc.description.peerreviewed | Peer reviewed | es_ES |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2021.130977 | es_ES |
dc.rights.license | https://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.contributor.funder | Ministerio de Economía, Industria y Competitividad (España) | es_ES |
dc.contributor.funder | European Commission | es_ES |
dc.relation.csic | Sí | es_ES |
oprm.item.hasRevision | no ko 0 false | * |
dc.identifier.funder | http://dx.doi.org/10.13039/501100010198 | es_ES |
dc.identifier.funder | http://dx.doi.org/10.13039/501100000780 | es_ES |
dc.type.coar | http://purl.org/coar/resource_type/c_6501 | es_ES |
item.cerifentitytype | Publications | - |
item.openairecristype | http://purl.org/coar/resource_type/c_18cf | - |
item.grantfulltext | open | - |
item.openairetype | artículo | - |
item.fulltext | With Fulltext | - |
item.languageiso639-1 | en | - |
Aparece en las colecciones: | (IATA) Artículos |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
---|---|---|---|---|
FoodChem2022-Gallego.pdf | Artículo principal | 1,17 MB | Adobe PDF | Visualizar/Abrir |
CORE Recommender
SCOPUSTM
Citations
22
checked on 22-abr-2024
WEB OF SCIENCETM
Citations
17
checked on 14-feb-2024
Page view(s)
71
checked on 01-may-2024
Download(s)
89
checked on 01-may-2024
Google ScholarTM
Check
Altmetric
Altmetric
Este item está licenciado bajo una Licencia Creative Commons