Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avenue Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Food Chem. 2020 Dec 1;332:127388. doi: 10.1016/j.foodchem.2020.127388. Epub 2020 Jun 23.
Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat. In this study, the peptide oxidative phenomena in Spanish dry-cured ham (Biceps femoris muscle) was evaluated at different ripening times (9, 12, 15, 18 and 24 months of processing) evidencing interactions amongst the lipid and protein oxidation, major peptidyl PTMs and the release of free amino acids (FAAs). Results showed that 12 months of processing enabled the most abundant protein-bound carbonyls, while TBARS value was significantly favored (p < 0.001) by ripening. However, FAAs were still intensively generated during overall ripening. Peptidomics and chemometrics further revealed that proteolysis mostly hampered the oxidized peptides rather than the deamidated ones during ripening. Myosin light chain (MYL1 and MYL3) showed high oxidative susceptibility owing to peptidyl methionine and proline oxidation as well as acetaldehyde adduct formation on lysine or histidine residues.
肽基翻译后修饰（PTMs）可能会影响加工肉类的最终品质。在这项研究中，评估了西班牙干腌火腿（股二头肌肌肉）在不同成熟时间（加工 9、12、15、18 和 24 个月）下的肽氧化现象，结果表明脂质和蛋白质氧化、主要肽基 PTMs 以及游离氨基酸（FAAs）的释放之间存在相互作用。结果表明，加工 12 个月可产生最丰富的蛋白质结合羰基，而 TBARS 值在成熟过程中显著增加（p<0.001）。然而，在整个成熟过程中，FAAs 仍在大量生成。肽组学和化学计量学进一步表明，在成熟过程中，水解作用主要阻碍了氧化肽，而不是脱酰胺肽。肌球蛋白轻链（MYL1 和 MYL3）由于蛋氨酸和脯氨酸氧化以及赖氨酸或组氨酸残基上的乙醛加合物形成，表现出较高的氧化敏感性。
