Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

  title={Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham},
  author={Miguel Angel Sentandreu and Fidel Toldr{\'a}},
  journal={European Food Research and Technology},
Abstract. The activity of pork muscle dipeptidyl peptidases I, II, III, and IV was followed during the processing of Serrano dry-cured ham. The effects of NaCl, pH, and temperature on these enzymes have also been studied for a better understanding of their importance in ham processing. The lysosomal enzymes DPP I and DPP II showed maximal activity at pH around 5.5–6.0, i.e., close to the pH in ham. At low temperatures, only DPP I and DPP IV showed relevant activity. NaCl considerably inhibited… 
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