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International Journal of Food Properties Volume 20, 2017 - Issue sup3
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Original Articles

Separation and identification of peptides from dry-cured Jinhua ham

Chao-Zhi ZhuHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China;College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR ChinaView further author information
,
Wei TianCollege of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou, ChinaView further author information
,
Miao-Yun LiHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China;College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR ChinaView further author information
,
Yan-Xia LiuHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China;College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR ChinaView further author information
&
Gai-Ming ZhaoHenan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China;College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR ChinaCorrespondence[email protected]
View further author information
Pages S2980-S2989 | Received 25 May 2017, Accepted 05 Oct 2017, Published online: 09 Jan 2018

Citations (23)

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Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar & Hina F. Bhat. (2022) Non-thermal processing has an impact on the digestibility of the muscle proteins. Critical Reviews in Food Science and Nutrition 62:28, pages 7773-7800.
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Articles from other publishers (22)

Alejandro Heres, Qian Li, Fidel Toldrá, René Lametsch & Leticia Mora. (2023) Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing. Meat Science 206, pages 109323.
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Fidel Toldrá, Milagro Reig, Marta Gallego & Leticia Mora. (2023) Bioactive Peptides in Meat and Meat Products. Meat and Muscle Biology 7:3.
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Alejandro Heres, Qian Li, Fidel Toldrá, René Lametsch & Leticia Mora. (2023) Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production. Foods 12:14, pages 2814.
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Issei Yokoyama, Ou Setoyama, Yaqi Jia, Nana Fujita, Akane Waki, Yusuke Komiya, Jun Nagasao & Keizo Arihara. (2023) Effects of the dipeptides comprising leucine and lysine on lifespan and age‐related stress in Caenorhabditis elegans . Food Science & Nutrition 11:6, pages 2776-2786.
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Shiqi Hu, Xinglian Xu, Wangang Zhang, Chunbao Li & Guanghong Zhou. (2023) Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review. Foods 12:7, pages 1454.
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Aiyue Xiang, Ying Wang, Baoguo Sun, Xinglian Xu, Guanghong Zhou, Changyu Zhou, Fang Geng, Daodong Pan & Jinxuan Cao. (2022) Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry‐cured ham. International Journal of Food Science & Technology 58:2, pages 755-765.
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Rongyu Zang, Qunli Yu & Zonglin Guo. (2023) Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing. Foods 12:2, pages 407.
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Alejandro Heres, Leticia Mora & Fidel Toldrá. (2023) Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. International Journal of Molecular Sciences 24:2, pages 1574.
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Alejandro Heres, Issei Yokoyama, Marta Gallego, Fidel Toldrá, Keizo Arihara & Leticia Mora. (2022) Impact of oxidation on the cardioprotective properties of the bioactive dipeptide AW in dry-cured ham. Food Research International 162, pages 112128.
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Marta Gallego, Fidel Toldrá & Leticia Mora. (2022) Quantification and in silico analysis of taste dipeptides generated during dry-cured ham processing. Food Chemistry 370, pages 130977.
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Alejandro Heres, Issei Yokoyama, Marta Gallego, Fidel Toldrá, Keizo Arihara & Leticia Mora. (2021) Antihypertensive potential of sweet Ala-Ala dipeptide and its quantitation in dry-cured ham at different processing conditions. Journal of Functional Foods 87, pages 104818.
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Alejandro Heres, Celia Saldaña, Fidel Toldrá & Leticia Mora. (2021) Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham. Food Chemistry: Molecular Sciences 3, pages 100048.
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Alejandro Heres, Fidel Toldrá & Leticia Mora. (2021) Characterization of Umami Dry-Cured Ham-Derived Dipeptide Interaction with Metabotropic Glutamate Receptor (mGluR) by Molecular Docking Simulation. Applied Sciences 11:17, pages 8268.
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Chang‐Yu Zhou, Dao‐Dong Pan, Jin‐Xuan Cao & Guang‐Hong Zhou. (2021) A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights. Comprehensive Reviews in Food Science and Food Safety 20:4, pages 3838-3857.
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Wenli Wang, Ying Li, Xirui Zhou, Chunbao Li & Yuan Liu. (2021) Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams. Meat Science 171, pages 108290.
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Leticia Mora & Fidel Toldrá. 2021. Biologically Active Peptides. Biologically Active Peptides 87 102 .
Fidel Toldrá, Marta Gallego, Milagro Reig, M-Concepción Aristoy & Leticia Mora. (2020) Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry 321, pages 126689.
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Marta Gallego, Leticia Mora & Fidel Toldrá. (2019) The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham. Food Production, Processing and Nutrition 1:1.
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L. Mora, Gallego M & Toldrá F. (2019) Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham. Food Bioscience 30, pages 100416.
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Lujuan Xing, Rui Liu, Songmin Cao, Wangang Zhang & Zhou Guanghong. (2019) Meat protein based bioactive peptides and their potential functional activity: a review. International Journal of Food Science & Technology 54:6, pages 1956-1966.
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Dina Rešetar Maslov, Anastasiya Svirkova, Günter Allmaier, Martina Marchetti-Deschamann & Sandra Kraljević Pavelić. (2019) Optimization of MALDI-TOF mass spectrometry imaging for the visualization and comparison of peptide distributions in dry-cured ham muscle fibers. Food Chemistry 283, pages 275-286.
Crossref
Marta Gallego, Leticia Mora & Fidel Toldrá. (2018) Perspectives in the Use of Peptidomics in Ham. PROTEOMICS 18:18, pages 1700422.
Crossref

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