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Peptidomics as a tool for quality control in dry-cured ham processing

AutorGallego, Marta ; Mora, Leticia ; Toldrá Vilardell, Fidel
Palabras clavePeptidomics
Mass spectrometry
Dry-cured ham
Fecha de publicación27-feb-2016
CitaciónJournal of Proteomics 147: 98-107 (2016)
ResumenSpanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying and quantifying the generated peptides in order to define potential quality biomarkers. For this purpose, dry-cured ham extracts at different processing times (0, 2, 3.5, 5, 6.5 and 9 months) were fractionated by size-exclusion chromatography and analysed by nanoliquid chromatography coupled to tandem mass spectrometry. Differences obtained in the relative quantification of peptides by using a label-free methodology were useful to establish differences between processing times, being peptides generated by the degradation of myosin light chain 1 protein mainly responsible for the observed differences during the last stages of curing. In particular, APAPAPAPPKEEKI and PAPAPAPAPAPAPAPPKE, exclusively identified at 9 months of curing, would be potential markers to control the time of curing and thus the final quality of dry-cured hams.
Versión del editorhttp://dx.doi.org/10.1016/j.jprot.2016.02.020
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