Contribution of muscle aminopeptidases to flavor development in dry-cured ham

被引：177
作者：
Toldrá, F [1 ]
Aristoy, MC [1 ]
Flores, M [1 ]
机构：
[1] CSIC, Inst Agroquim & Tecnol Alimentos, E-46100 Valencia, Spain
来源：
FOOD RESEARCH INTERNATIONAL | 2000年 / 33卷 / 3-4期
关键词：
ham; flavor; aminopeptidases; amino acids;
D O I：
10.1016/S0963-9969(00)00032-6
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The activity of muscle aminopeptidases (alanyl, arginyl, leucyl and pyroglutamyl aminopeptidases) have been assayed along the processing of dry-cured ham. The generation of free amino acids resulting from aminopeptidase action on N-terminal of proteins and peptides has been also analyzed. The assayed aminopeptidases, except pyroglutamyl aminopeptidase, showed good stability. Alanyl and arginyl aminopeptidases have optimal neutral pH near the pH in ham and, in addition, their spectrum of activity against terminal amino acids is in coincidence with the observed release of free amino acids in ham. So, both aminopeptidases appear to be the main contributors to the generation of free amino acids during the processing of dry-cured ham. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：181 / 185
页数：5
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