Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food Chem. 2022 Feb 15;370:130977. doi: 10.1016/j.foodchem.2021.130977. Epub 2021 Aug 30.
Small peptides such as dipeptides contribute to a great extent to the characteristic taste of dry-cured hams. In this study, hydrophilic interaction liquid chromatography (HILIC) combined to tandem mass spectrometry was used to separate, identify, and quantify seven dipeptides in dry-cured hams sampled at different processing times (6, 12, 18, and 24 months). Results showed an increased concentration of dipeptides DA, DG, EE, ES, and EV with the length of processing, obtaining values up to 23 μg/g of dry-cured ham, which suggests an intense action of muscle enzymes dipeptidyl peptidases during the process. The dipeptide VG significantly decreased from 7 to 4 μg/g of dry-cured ham as the processing increased from 6 to 24 months, whereas the dipeptide PA showed low values between 380 and 550 ng/g of dry-cured ham at all the sampling times. Additionally, in silico analyses reported the sensory characteristics of the studied dipeptides, mostly giving bitter and umami taste, and predicted their allergenicity, toxicity, and physicochemical properties. These results could be useful for further studies related to the pleasant taste of dry-cured hams.
小肽（如二肽）在很大程度上有助于干腌火腿的独特风味。在这项研究中，采用亲水作用色谱（HILIC）结合串联质谱法，分离、鉴定和定量了在不同加工时间（6、12、18 和 24 个月）采集的干腌火腿中的七种二肽。结果表明，随着加工时间的延长，二肽 DA、DG、EE、ES 和 EV 的浓度增加，最高可达 23μg/g 的干腌火腿，这表明肌肉酶二肽肽酶在加工过程中发挥了强烈的作用。二肽 VG 从 6 个月到 24 个月的加工过程中，从 7μg/g 的干腌火腿显著减少到 4μg/g，而二肽 PA 在所有采样时间的干腌火腿中的含量均较低，介于 380 和 550ng/g 之间。此外，计算机分析报告了所研究二肽的感官特性，主要为苦味和鲜味，并预测了它们的致敏性、毒性和物理化学特性。这些结果可能对进一步研究干腌火腿的宜人风味有用。
