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Peptides naturally generated from ubiquitin-60S ribosomal protein as potential biomarkers of dry-cured ham processing time

AuthorsMora, Leticia ; Gallego, Marta ; Aristoy, María Concepción ; Fraser, Paul D.; Toldrá Vilardell, Fidel
Mass spectrometry
Ubiquitin protein
Dry-cured ham
Issue Date2015
CitationFood Control 48: 102- 107 (2015)
AbstractProteolysis is a complex and dynamic process which takes place throughout the whole dry-cured processing due to the action of endogenous muscle peptidases, and results in the generation of a high number of small peptides and free amino acids responsible for the final quality of dry-cured ham. In this study, a total of sixty-eight peptides derived from the ubiquitin-60S ribosomal protein have been identified in dry-cured ham at 2, 3.5, 5, 6.5, and 9 months of processing using various chromatographic separations and a quadrupole/time-of-flight mass spectrometer in tandem. Some of the identified peptides have been detected during the whole process, whereas a total of fourteen of them were exclusively identified at 9 months of curing. The presence of any of these peptides could be a good indicative that dry-cured ham pieces have reached a minimum curing process of 9 months. The study of the generated peptides has contributed both to a better knowledge of proteolysis evolution and the endogenous enzymes participating, and to determine their potential to be used as quality markers to monitor the processing time.
Identifiersdoi: 10.1016/j.foodcont.2013.12.029
issn: 0956-7135
Appears in Collections:(IATA) Artículos
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