Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity

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作者：Leticia Mora¹ ; Elizabeth Escudero¹ ; Fidel Toldr&aacute ; ; ^{ftoldra@iata.csic.es" class="auth_mail" title="E-mail the corresponding author}
关键词：Ace ; Antioxidant activity ; Dry-cured ham ; Peptides ; Bioactive peptides
刊名：Food Research International
出版年：2016
出版时间：November 2016
年：2016
卷：89
期：part_P1
页码：638-646
全文大小：1044 K

文摘

ass="label">•: Proteolysis is very relevant for final quality of dry-cured ham.
ass="label">•: Spanish Teruel, Italian Parma and Belgian dry-cured ham peptides quantified.
ass="label">•: Different peptide sequences according to the type of ham were observed.
ass="label">•: Generated peptides were assayed for ACE inhibitory and antioxidant activity.
ass="label">•: Teruel ham with the longest curing period exhibited 93% of ACE inhibitory activity.