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Evidence of peptide oxidation from major myofibrillar proteins in dry-cured ham

AuthorsGallego, Marta ; Mora, Leticia ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel
Mass spectrometry
Dry-cured ham
Issue Date2015
CitationFood Chemistry 187: 230- 235 (2015)
AbstractAll rights reserved. In this study, a peptidomic approach has been used in the identification of naturally generated peptides during a dry-curing process, showing methionine (Met) oxidation in their sequence. A total of 656 peptides derived from major myofibrillar proteins in Protected Designation of Origin (PDO) Teruel dry-cured ham have been identified by nanoliquid chromatography coupled to tandem mass spectrometry (nLC-MS/MS), including 120 peptides showing methionine oxidation. The percentage of oxidised peptides in the studied proteins ranged from 6% to 35%, being peptides derived from nebulin, titin, myosin heavy chains, and troponin I proteins, those showing the highest number of oxidised methionine. The identification of the peptide sequence incorporating the oxidised amino acid provides valuable information of neighbouring amino acids, degree of hydrolysis of the sample, and characteristics of the peptide, which might be very useful for a future better understanding of the oxidation mechanisms occurring in dry-curing processing.
Identifiersdoi: 10.1016/j.foodchem.2015.04.102
issn: 1873-7072
Appears in Collections:(IATA) Artículos
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