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Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction

2014-02-01

Abstract excerpt

The processing of dry-cured ham results in an intense proteolysis that leads to the generation of peptides of different sizes and composition, which have been shown to be biologically active. In this study, a total of ninety-three peptides mainly derived from actin, β-enolase, myosin heavy chain, and creatine kinase proteins have been identified from a size-exclusion chromatography (SEC) fraction that resulted as...

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Literature Corpus work
5bd1fd3a-ea76-5644-b389-294aa668c583
DOI
10.1016/j.foodres.2013.12.001
Open publication

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Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fractionDOI 10.1016/j.foodres.2013.12.001
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