Separation and identification of peptides from dry-cured Jinhua ham

References

• Zhao, G. M.; Zhou, G. H. The Properties and Traditional Processing Technology of “Jinhua Ham”. Food Sci. Technol(China) (Zl). 2003. 322–326.
   Google Scholar
• Zhao, G. M.; Tian, W.; Liu, Y. X.; Zhou, G. H.; Xu, X. L.; Li, M. Y. Proteolysis in Biceps Femoris during Jinhua Ham Processing. Meat Sci. 2008, 79, 39–44. DOI: 10.1016/j.meatsci.2007.07.030.
   PubMed Web of Science ®Google Scholar
• Zhou, G. H.; Zhao, G. M. Biochemical Changes during Processing of Traditional Jinhua Ham. Meat Sci. 2007, 77, 114–120. DOI: 10.1016/j.meatsci.2007.03.028.
   PubMed Web of Science ®Google Scholar
• Zhao, G. M.; Zhou, G. H.; Wang, Y. L.; Huan, Y. J.; Wu, J. Q. Time-Related Changes in Cathepsin B and L Activities during Processing of Jinhua Ham as a Function of pH, Salt and Temperature. Meat Sci. 2005, 70(2), 381–388. DOI: 10.1016/j.meatsci.2005.02.004.
   PubMed Web of Science ®Google Scholar
• Zhao, G. M.; Liu, Y. X.; Guo, S. L.; Li, H.; Zhang, Q. H. Changes of Free Amino Acids in Jinhua Ham during Processing. Food Chem. 2009, 30(21), 152–154.
   Google Scholar
• Zhao, G. M.; Zhou, G. H.; Liu, Y. X.; Xu, X. L.; Hou, Y. X. Muscle Changes of Non-Protein Nitrogen and Free Amino Acids during Jinhua Ham Processing. Food Chem. 2006, 27(2), 33–37.
   Google Scholar
• Huan, Y. J.; Zhou, G. H.; Zhao, G. M.; Xu, X. L.; Peng, Z. Q. Changes in Flavor Compounds of Dry-Cured Chinese Jinhua Ham during Processing. Meat Sci. 2005, 71, 291–299. DOI: 10.1016/j.meatsci.2005.03.025.
   PubMed Web of Science ®Google Scholar
• Mora, L.; Escudero, E.; Toldrá, F. Characterization of the Peptide Profile in Spanish Teruel, Italian Parma and Belgian Dry-Cured Hams and Its Potential Bioactivity. Food Res. Int. 2016, 89, 638–646. DOI: 10.1016/j.foodres.2016.09.016.
   PubMed Web of Science ®Google Scholar
• Zhu, C. Z.; Zhang, W. G.; Zhou, G. H.; Xu, X. L. Identification of Antioxidant Peptides of Jinhua Ham Generated in the Products and through the Simulated Gastrointestinal Digestion System. J. Sci. Food Agric. 2016, 96, 99–108. DOI: 10.1002/jsfa.7065.
   PubMed Web of Science ®Google Scholar
• Xing, L.; Hu, Y. Y.; Hu, H. Y.; Ge, Q. F.; Zhou, G. H.; Zhang, W. G. Purification and Identification of Antioxidative Peptides from Dry-Cured Xuanwei Ham. Food Chem. 2016, 194, 951–958. DOI: 10.1016/j.foodchem.2015.08.101.
   PubMed Web of Science ®Google Scholar
• Théron, L.; Sayd, T.; Pinguet, J.; Chambon, C.; Robert, N.; Santé-Lhoutellier, V. Proteomic Analysis of Semimembranosus and Biceps Femoris Muscles from Bayonne Dry-Cured Ham. Meat Sci. 2011, 88, 82–90. DOI: 10.1016/j.meatsci.2010.12.006.
   PubMed Web of Science ®Google Scholar
• Mora, L.; Sentandeu, M. A.; Toldrá, F. Identification of Small Troponin T Peptides Generated in Dry-Cured Ham. Food Chem. 2010, 123, 691–697. DOI: 10.1016/j.foodchem.2010.05.035.
   Web of Science ®Google Scholar
• Escudero, E.; Mora, L.; Aristory, M. C.; Toldrá, F. Possible Biological Markers of the Time of Processing of Dry-Cured Ham. Meat Sci. 2011, 89, 536–539. DOI: 10.1016/j.meatsci.2011.05.002.
   PubMed Web of Science ®Google Scholar
• Mora, L.; Valero, M. L.; Sánchez del Pino, M. M.; Sentandreu, M. A.; Toldrá, F. Small Peptides Released from Muscle Glycolytic Enzymes during Dry-Cured Ham Processing. J. Proteomics. 2011, 74, 442–450. DOI: 10.1016/j.jprot.2010.12.008.
   PubMed Web of Science ®Google Scholar
• Bellati, M.; Dazzi, G.; Chizzolini, R.; Palmia, F.; Parolari, G. Physical and Chemical Changes in Proteins during the Maturation of Parma Ham. Viandes Et Produits Carnes. 1985, 6(4), 142–145.
   Google Scholar
• Larrea, V.; Hernando, I.; Quiles, A.; Lluch, M. A.; Pérez-Munuera, I. Changes in Proteins during Teruel Dry-Cured Ham Processing. Meat Sci. 2006, 74, 586–593. DOI: 10.1016/j.meatsci.2006.05.009.
   PubMed Web of Science ®Google Scholar
• Toldrá, F.; Flores, M. The Role of Muscle Proteases and Lipases in Flavor Development during the Processing of Dry-Cured Ham. Crit. Rev. Food Sci. 1998, 38(4), 331–352. DOI: 10.1080/10408699891274237.
   PubMed Web of Science ®Google Scholar
• Martín, L.; Antequera, T.; Ventanas, J.; Benítez-Donoso, R.; Córdoba, J. J. Free Amino Acids and Other Non-Volatile Compounds Formed during Processing of Iberian Ham. Meat Sci. 2001, 59, 363–367. DOI: 10.1016/S0309-1740(01)00088-2.
   PubMed Web of Science ®Google Scholar
• Petrova, I.; Tolstorebrov, I.; Mora, L.; Toldrá, F.; Eikevik, T. M. Evolution of Proteolytic and Physico-Chemical Characteristics of Norwegian Dry-Cured Ham during Its Processing. Meat Sci. 2016, 121, 243–249. DOI: 10.1016/j.meatsci.2016.06.023.
   PubMed Web of Science ®Google Scholar
• Mora, L.; Toldrá, F. Proteomic Identification of Small (B2000 Da) Myoglobin Peptides Generated in Dry-Cured Ham. Food Technol. Biotechnol. 2012, 50(3), 343–349.
   Web of Science ®Google Scholar
• Mora, L.; Gallego, M.; Aristoy, M. C.; Fraser, P. D.; Toldrá, F. Peptides Naturally Generated from Ubiquitin-60S Ribosomal Protein as Potential Biomarkers of Dry-Cured Ham Processing Time. Food Control. 2015, 48, 102–107. DOI: 10.1016/j.foodcont.2013.12.029.
   Web of Science ®Google Scholar
• Gallego, M.; Mora, L.; Aristoy, M. C.; Toldrá, F. The Use of Label-Free Mass Spectrometry for Relative Quantification of Sarcoplasmic Proteins during the Processing of Dry-Cured Ham. Food Chem. 2016, 196, 437–444. DOI: 10.1016/j.foodchem.2015.09.062.
   PubMed Web of Science ®Google Scholar
• Hansen-Moller, J.; Hinrichsen, L.; Jacobscn, T. Evaluation of Peptides Generated in Italian-Style Dry-Cured Ham during Processing. J. Agric. Food Chem. 1997, 45(8), 3123–3128. DOI: 10.1021/jf960743x.
   Web of Science ®Google Scholar
• Rodríguez-Nuñez, E.; Aristoy, M. C.; Toldrá, F. Peptide Generation in the Processing of Dry-Cured Ham. Food Chem. 1995, 53, 187–190. DOI: 10.1016/0308-8146(95)90786-7.
   Web of Science ®Google Scholar
• Mora, L.; Escudero, E.; Fraser, P. D.; Aristoy, M. C.; Toldrá, F. Proteomic Identification of Antioxidant Peptides from 400 to 2500 Da Generated in Spanish Dry-Cured Ham Contained in a Size-Exclusion Chromatography Fraction. Food Res Int. 2014, 56, 68–76. DOI: 10.1016/j.foodres.2013.12.001.
   Web of Science ®Google Scholar
• Escudero, E.; Mora, L.; Fraser, P. D.; Aristoy, M. C.; Toldrá, F. Identification of Novel Antioxidant Peptides Generated in Spanish Dry-Cured Ham. Food Chem. 2013, 138, 1282–1288. DOI: 10.1016/j.foodchem.2012.10.133.
   PubMed Web of Science ®Google Scholar
• Mora, L.; Calvo, L.; Escudero, E.; Toldrá, F. Differences in Pig Genotypes Influence the Generation of Peptides in Dry-Cured Ham Processing. Food Res. Int. 2016, 86, 74–82. DOI: 10.1016/j.foodres.2016.04.023.
   Web of Science ®Google Scholar
• Mora, L.; Escudero, E.; Arihara, K.; Toldrá, F. Antihypertensive Effect of Peptides Naturally Generated during Iberian Dry-Cured Ham Processing. Food Res. Int. 2015, 78, 71–78. DOI: 10.1016/j.foodres.2015.11.005.
   PubMed Web of Science ®Google Scholar
• Sentandreu, M. A.; Toldrá, F. Biochemical Properties of Dipeptidyl Peptidase III Purified from Porcine Skeletal Mucsle. J. Agric. Food Chem. 1998, 46, 3977–3984. DOI: 10.1021/jf980356i.
   Web of Science ®Google Scholar
• Sentandreu, M. A.; Toldrá, F. Purification and Biochemical Properties of Dipeptidyl Peptidase I Purified from Porcine Skeletal Mucsle. J. Agric. Food Chem. 2000, 48, 5014–5022. DOI: 10.1021/jf990892q.
   PubMed Web of Science ®Google Scholar
• Sentandreu, M. A.; Toldrá, F. Dipeptidyl Peptidase Activities along the Bradikinin Processing of Serrano Dry-Cured Ham. Europe Food Res. Technol. 2001, 213, 83–87. DOI: 10.1007/s002170100355.
   Web of Science ®Google Scholar
• Sentandreu, M. A.; Toldrá, F. Partial Purification and Characterization of Dipeptidyl Peptidase II from Porcine Skeletal Muscle. Meat Sci. 2001, 57, 93–103. DOI: 10.1016/S0309-1740(00)00082-6.
   PubMed Web of Science ®Google Scholar
• Zhao, G. M.; Zhou, G. H.; Xu, X. L.; Peng, Z. Q.; Huan, Y. J.; Jin, Z. M. Studies on Time-Related Changes of Dipeptidyl Peptidase during Processing of Jinhua Ham Using Response Surface Methodology. Meat Sci. 2005, 69(1), 165–174. DOI: 10.1016/j.meatsci.2004.06.018.
   PubMed Web of Science ®Google Scholar
• Flores, M.; Marina, M.; Toldrá, F. Purification and Characterization of a Soluble Methionyl Aminopeptidase from Porcine Skeletal Muscle. Meat Sci. 2000, 56, 247–253. DOI: 10.1016/S0309-1740(00)00049-8.
   PubMed Web of Science ®Google Scholar
• Toldrá, F.; Aristory, M. C.; Flores, M. Contribution of Muscle Aminopeptidases to Flavor Development in Dry-Cured Ham. Food Res. Int. 2000, 33, 181–185. DOI: 10.1016/S0963-9969(00)00032-6.
   Web of Science ®Google Scholar
• Pshezhetsky, A. V.; Rawling, N. D.; Barrett, A. J.; Woessner, J. F. Lysosomal Carboxypeptidase A. Handbook of Proteomin Enzymes. 2004. 1923–1928.
   Google Scholar