Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain.
Int J Mol Sci. 2023 Jan 13;24(2):1574. doi: 10.3390/ijms24021574.
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many medium- and short-chain peptides are released from muscle proteins. Many of them have been isolated, identified, and characterized, and some peptides have been reported to exert relevant bioactivity with potential benefit for human health. However, little attention has been given to di- and tripeptides, which are far less known, although they have received increasing attention in recent years due to their high potential relevance in terms of bioactivity and role in taste development. This review gathers the current knowledge about di- and tripeptides, regarding their bioactivity and sensory properties and focusing on their generation during long-term processing such as dry-cured pork meats.
干腌猪肉制品，如干腌火腿，在生产过程中经历广泛的蛋白质水解，这决定了最终产品的感官特性。由于内源性猪肉肌肉内切肽酶和外切肽酶的作用，许多中链和短链肽从肌肉蛋白中释放出来。其中许多已经被分离、鉴定和表征，一些肽已被报道具有相关的生物活性，对人类健康有益。然而，人们对二肽和三肽关注较少，尽管它们近年来由于在生物活性和在味觉发展中的作用方面具有很高的潜在相关性而受到越来越多的关注，但对它们的了解还很有限。本文综述了关于二肽和三肽的最新知识，包括它们的生物活性和感官特性，并重点关注它们在干腌猪肉等长期加工过程中的产生。
