Proteomic identification of actin-derived oligopeptides in dry-cured ham.

@article{Sentandreu2007ProteomicIO,
  title={Proteomic identification of actin-derived oligopeptides in dry-cured ham.},
  author={Miguel Angel Sentandreu and M{\'o}nica Armenteros and Juan J Calvete and Ahmed Ouali and M. Concepci{\'o}n Aristoy and Fidel Toldr{\'a}},
  journal={Journal of agricultural and food chemistry},
  year={2007},
  volume={55 9},
  pages={3613-9}
}
An intense proteolysis of muscle proteins, mainly due to the action of endogenous proteolytic enzymes, has been reported to occur during the processing of dry-cured ham. This gives rise to an important generation of free amino acids and peptides of small size that contribute directly or indirectly to flavor characteristics of the final product. The nature… CONTINUE READING