Actin proteolysis during ripening of dry fermented sausages at different pH values

被引：60

作者：

Berardo, A. ^{[1
]}

Devreese, B. ^{[2
]}

De Maere, H. ^{[3
]}

Stavropoulou, D. A. ^{[4
]}

Van Royen, G. ^{[5
]}

Leroy, F. ^{[4
]}

De Smet, S. ^{[1
]}

机构：

[1] Univ Ghent, Lab Anim Nutr & Anim Prod Qual, Fac Biosci Engn, Proefhoevestr 10, B-9090 Melle, Belgium

[2] Univ Ghent, Lab Prot Biochem & Biomol Engn, Dept Biochem & Microbiol, KL Ledeganckstr 35, B-9000 Ghent, Belgium

[3] KU Leuven Technol Campus, Res Grp Technol & Qual Anim Prod, Dept M2S, LFoRCe, Gebroeders Smetstr 1, B-9000 Ghent, Belgium

[4] Vrije Univ Brussel, Res Grp Ind Microbiol & Food Biotechnol IMDO, Fac Sci & Bioengn Sci, Pl Laan 2, B-1050 Brussels, Belgium

[5] Inst Agr & Fisheries Res ILVO, Technol & Food Sci Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium

来源：

FOOD CHEMISTRY | 2017年 / 221卷

关键词：

Actin; Proteolysis; Dry fermented sausages; Cathepsins; Mass spectrometry; PORCINE SKELETAL-MUSCLE; BOVINE F-ACTIN; HPLC PURIFICATION; STARTER CULTURES; SMALL PEPTIDES; CATHEPSIN-B; AMINOPEPTIDASE; HYDROLYSIS; STAPHYLOCOCCI;

D O I：

10.1016/j.foodchem.2016.11.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In dry fermented sausages, myofibrillar proteins undergo intense proteolysis generating small peptides and free amino acids that play a role in flavour generation. This study aimed to identify small peptides arising from actin proteolysis, as influenced by the type of processing. Two acidification profiles were imposed, in order to mimic the pH normally obtained in southern-type and northern-type dry fermented sausages. The identification of peptides was done by liquid chromatography coupled to mass spectrometry in a data-independent positive mode of acquisition (LC-MSE). During manufacturing of the dry fermented sausages, actin was highly proteolysed, especially in nine regions of the sequence. After fermentation, 52 and 42 actin-derived peptides were identified at high and low pH, respectively, which further increased to 66 and 144 peptides, respectively, at the end of ripening. Most peptides were released at the cleavage sites of cathepsins B and D, which thus play an important role. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：1322 / 1332

页数：11

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[31] The good taste of peptides [J].