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Free amino acids and bioactive peptides profile of Pastırma during its processing

AutorDeniz, Ebru; Mora, Leticia ; Aristoy, María Concepción ; Candoğan, Kezban; Toldrá Vilardell, Fidel
Palabras clavePastırma
Proteolysis
Free amino acids
Bioactive peptides
Antioxidant activity
Antihypertensive effect
Fecha de publicación1-ago-2016
EditorElsevier
CitaciónFood Research International 89 (1): 194-201 (2016)
ResumenThis study is focused on the characterization of the proteolysis occurred during the processing of Pastırma, a traditional Turkish dry-cured meat product, which is responsible for its final characteristics. Thus, the evaluation of naturally generated free amino acids and peptides present at 0, 2, 5, 10, and 21 days of processing and the bioactivity of peptide fractions have been approached. Peptides were examined by MALDI-TOF and results showed differences in the amount of generated peptides at different times of processing, and a total of 29 peptides were newly generated at Day 21 in comparison with Day 2 during processing. The water soluble fraction of Pastırma at the end of the curing period (Day 21) was also analyzed by size-exclusion chromatography and some of the collected fractions demonstrated strong ACE-inhibitory and antioxidant activities. In fact, Pastırma showed an ACE inhibitory activity higher than 86% from 220 to 270 mL corresponding to molecular masses between 900 and 1500 Da, and also a DPPH radical-scavenging activity above 60% at 250 to 300 mL corresponding to molecular masses between 700 and 2000 Da. Thus, Pastırma represents a good source of natural ACE-inhibitory and antioxidant peptides which might be due to the proteolysis occurred by endogenous enzymes and the contribution of the çemen paste used in production.
Versión del editorhttps://doi.org/10.1016/j.foodres.2016.07.025
URIhttp://hdl.handle.net/10261/149124
DOI10.1016/j.foodres.2016.07.025
ISSN0963-9969
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