Identification of small peptides arising from hydrolysis of meat proteins in dry fermented sausages.


In this study, proteolysis and low molecular weight (LMW) peptides (<3kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-MS, respectively, allowed distinguishing two different types of fermented sausages, although no specific… (More)
DOI: 10.1016/j.meatsci.2015.01.013


  • Presentations referencing similar topics