Berardo A, Devreese B, De Maere H, Stavropoulou D A, Van Royen G, Leroy F, De Smet S
Laboratory of Animal Nutrition and Animal Product Quality, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090 Melle, Belgium.
Laboratory for Protein Biochemistry and Biomolecular Engineering, Department of Biochemistry and Microbiology, Ghent University, K.L. Ledeganckstraat 35, B-9000 Ghent, Belgium.
Food Chem. 2017 Apr 15;221:1322-1332. doi: 10.1016/j.foodchem.2016.11.023. Epub 2016 Nov 5.
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-MS). 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.
在干发酵香肠中，肌原纤维蛋白经历强烈的蛋白水解作用，产生小肽和游离氨基酸，这些物质在风味形成中发挥作用。本研究旨在确定肌动蛋白蛋白水解产生的小肽，以及加工类型对其的影响。设定了两种酸化曲线，以模拟南方型和北方型干发酵香肠中通常获得的pH值。肽的鉴定通过液相色谱-质谱联用，采用数据非依赖正离子采集模式（LC-MS）进行。在干发酵香肠的制作过程中，肌动蛋白被高度蛋白水解，尤其是在序列的九个区域。发酵后，在高pH和低pH条件下分别鉴定出52个和42个源自肌动蛋白的肽，到成熟结束时分别进一步增加到66个和144个肽。大多数肽在组织蛋白酶B和D的切割位点释放，因此它们发挥着重要作用。
