Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Paterna, Valencia, Spain.
Instituto de Ingeniería de Alimentos para el Desarrollo, Universidad Politécnica de Valencia, Spain.
Int J Food Microbiol. 2015 Nov 6;212:9-15. doi: 10.1016/j.ijfoodmicro.2015.04.018. Epub 2015 Apr 17.
Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively hydrolysed by muscle endo-peptidases (mainly calpains and cathepsins) followed by exo-peptidases (mainly, tri- and di-peptidyl peptidases, dipeptidases, aminopeptidases and carboxypeptidases). The result is a large amount of released free amino acids and a pool of numerous peptides with different sequences and lengths, some of them with interesting sequences for bioactivity. This manuscript is presenting the proteomic identification of small peptides resulting from the hydrolysis of four target proteins (glyceraldehyde-3-phosphate dehydrogenase, beta-enolase, myozenin-1 and troponin T) and discusses the enzymatic routes for their generation during the dry-curing process. The results indicate that the hydrolysis of peptides follows similar exo-peptidase mechanisms. In the case of dry-fermented sausages, most of the observed hydrolysis is the result of the combined action of muscle and microbial exo-peptidases except for the hydrolysis of di- and tri-peptides, mostly due to microbial di- and tri-peptidases, and the release of amino acids at the C-terminal that appears to be mostly due to muscle carboxypeptidases.
大量不同的肽在干腌肉类中自然生成，这是其加工过程中强烈的蛋白水解机制的结果。事实上，肌肉内肽酶（主要是钙蛋白酶和组织蛋白酶）广泛水解肉蛋白，然后是外肽酶（主要是三肽和二肽肽酶、二肽酶、氨肽酶和羧肽酶）。其结果是释放出大量的游离氨基酸和许多具有不同序列和长度的肽库，其中一些具有有趣的生物活性序列。本文介绍了从四种目标蛋白（甘油醛-3-磷酸脱氢酶、β-烯醇酶、肌钙蛋白和肌球蛋白-1）水解产生的小肽的蛋白质组学鉴定，并讨论了它们在干腌过程中生成的酶促途径。结果表明，肽的水解遵循类似的外肽酶机制。在干发酵香肠中，除了二肽和三肽的水解主要是由于微生物二肽和三肽酶外，观察到的大部分水解是肌肉和微生物外肽酶联合作用的结果，并且 C 末端氨基酸的释放似乎主要是由于肌肉羧肽酶。
