Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodology

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

“…DPP III shares some substrate specificities with DPP II (Sentandreu and Toldrá 1998), whereas DPP II and DPP IV hydrolyse P and A residues in the penultimate position at the N-terminal of peptides (Sentandreu and Toldrá 2001a;Sentandreu and Toldrá 2001b). The activity of the DPP during the processing of dry-cured hams has been studied, evidencing the effect of the salt content, pH and temperature on these enzymes (Sentandreu and Toldrá 2001c;Zhao et al 2005). In this regard, DPP I could remain strongly active throughout the processing and could be the key enzyme responsible for the generation of dipeptides during the dry-curing stage, whereas the activities of DPP II, III and IV may be limited depending on the processing conditions (Sentandreu and Toldrá 2001c;Zhao et al 2005).…”

“…The activity of the DPP during the processing of dry-cured hams has been studied, evidencing the effect of the salt content, pH and temperature on these enzymes (Sentandreu and Toldrá 2001c;Zhao et al 2005). In this regard, DPP I could remain strongly active throughout the processing and could be the key enzyme responsible for the generation of dipeptides during the dry-curing stage, whereas the activities of DPP II, III and IV may be limited depending on the processing conditions (Sentandreu and Toldrá 2001c;Zhao et al 2005). In addition, aminopeptidases and carboxypeptidases catalyse the hydrolysis of single amino acid residues from the N-terminal and Cterminal end, respectively, of peptides and proteins Aminopeptidases, except pyroglutamyl aminopeptidase, have shown good stability along the drycured ham processing and may be the main contributors to the generation of free amino acids .…”

Proteome Profiles of Digested Products of Commercial Meat Sources

“…The differences in in vitro digestibility among commercial meat products could be interpreted for two aspects: (1) proteolysis under the endogenous enzymes (e.g., lysosomes, animopeptidases, carboxypeptidases, dipeptidases, and tripeptides) during processing could contribute to the relatively high digestibility of dry-cured ham (2, 3, 6, 14). (2) For cooked ham, salt-soluble proteins (i.e., myofibrillar proteins) could be extracted during long-term tumbling, and gelling may occur during subsequent cooking.…”

“…According to the procedures from the company, dry-cured hams were processed by salting, soaking and washing, sun-drying, loft-aging, and post-aging over a period of 9 months (3). Smoked cooked ham was prepared mainly with pork hind-leg muscles and soy protein (total protein content: 19.7%) and processed by curing, tumbling, stuffing, cooking, and slicing (17).…”

“…Different processes could induce meat proteins to different changes. For example, dry-cured ham is characteristic of long-term salting, drying, and aging (2, 3). Cooked ham and emulsion-type sausage are characteristic of tumbling, chopping, and cooking (4, 5).…”