A large number of peptides are generated during the processing of dry-cured ham that can be affected by post-translational modifications (PTM). One of the most studied PTMs is the oxidation of susceptible residues but other modifications such as deamidation have been scarcely reported in the literature. This work has been focused on the impact of deamidation in those peptides generated in 12-months dry-cured hams. The results obtained in Biceps femoris and Semimembranosus muscles showed that 52% and 48% of the identified peptides, respectively, were affected by PTMs, with a total of 277 and 282 sequences showing deamidation in both muscles, respectively. It appears that deamidation is not influenced by the type of muscle but is probably fav...
The complex proteolysis in Spanish dry-cured ham processing generates large amounts of small peptide...
The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was ex...
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in...
Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat...
The final characteristics of texture and flavour in dry-cured ham are strongly influenced by the int...
[EN] One of the main biochemical changes that take place during the processing of dry-cured ham is t...
Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing t...
Dry-cured hams are appreciated products in many European countries. One of the most important proces...
The use of proteomics in food science has permitted both a better characterization of the food produ...
Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This stu...
Bioactive peptides derived from food matrices are currently a subject of intensive research, due to ...
Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cu...
Proteomics is the approach of choice to study the fate of specific proteins, and it is very useful i...
The processing of dry-cured ham results in the generation of small peptides by the action of endogen...
The typical dry-cured ham flavor is rich in umami and brothy perceptions, for which short peptides m...
The complex proteolysis in Spanish dry-cured ham processing generates large amounts of small peptide...
The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was ex...
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in...
Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat...
The final characteristics of texture and flavour in dry-cured ham are strongly influenced by the int...
[EN] One of the main biochemical changes that take place during the processing of dry-cured ham is t...
Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing t...
Dry-cured hams are appreciated products in many European countries. One of the most important proces...
The use of proteomics in food science has permitted both a better characterization of the food produ...
Microenvironmental factors may influence the antioxidant efficacy of food-derived peptides. This stu...
Bioactive peptides derived from food matrices are currently a subject of intensive research, due to ...
Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cu...
Proteomics is the approach of choice to study the fate of specific proteins, and it is very useful i...
The processing of dry-cured ham results in the generation of small peptides by the action of endogen...
The typical dry-cured ham flavor is rich in umami and brothy perceptions, for which short peptides m...
The complex proteolysis in Spanish dry-cured ham processing generates large amounts of small peptide...
The myofibrillar fraction of raw ham muscles and dry-cured hams with different ripening times was ex...
The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in...