Heres Alejandro, Li Qian, Toldrá Fidel, Lametsch René, Mora Leticia
Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, 46980 Paterna, Spain.
Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 30, 1958 Copenhagen, Denmark.
Foods. 2023 Jul 24;12(14):2814. doi: 10.3390/foods12142814.
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted Spanish dry-cured hams with 12 months of processing. By using mass spectrometry, peptides were quantitated from samples obtained after ethanolic deproteinization-based and non-ethanolic deproteinization-based extraction methods. Peptides γ-EA, γ-EE, and γ-EL registered mean values of 0.31, 2.75, and 11.35 µg/g of dry-cured ham, respectively, with no differences observed between both extraction protocols. However, γ-EF, γ-EM, γ-EV, γ-EW, γ-EY, and γ-EVG presented significantly ( < 0.05) higher concentrations in the ethanolic deproteinized samples showing values of 5.58, 4.13, 13.90, 0.77, 3.71, and 0.11 µg/g of dry-cured ham, respectively. These outcomes reflect the importance of protocols for the extraction of peptides to achieve the most feasible results. In addition, potential precursors for the formation of γ-glutamyl peptides are generated during dry-curing under salt restriction. The kokumi activity of these γ-glutamyl peptides could enhance the sensory attributes countering the taste deficiencies caused by the salt restriction.
腌制是干腌火腿生产过程中的关键步骤，其对风味活性肽生成的影响尚不清楚。本研究聚焦于加工12个月的低盐西班牙干腌火腿中谷氨酰胺γ-谷氨酰肽的定量分析。通过质谱法，对基于乙醇脱蛋白和非乙醇脱蛋白提取方法获得的样品中的肽进行定量。肽γ-EA、γ-EE和γ-EL在干腌火腿中的平均值分别为0.31、2.75和11.35μg/g，两种提取方法之间未观察到差异。然而，γ-EF、γ-EM、γ-EV、γ-EW、γ-EY和γ-EVG在乙醇脱蛋白样品中的浓度显著更高（<0.05），在干腌火腿中的值分别为5.58、4.13、13.90、0.77、3.71和0.11μg/g。这些结果反映了肽提取方法对于获得最可行结果的重要性。此外，在低盐干腌过程中会生成γ-谷氨酰肽形成的潜在前体。这些γ-谷氨酰肽的鲜味活性可以增强感官特性，抵消低盐导致的风味缺陷。
