Oligopeptides Arising from the Degradation of Creatine Kinase in Spanish Dry-Cured Ham

Leticia Mora, Miguel Angel Sentandreu, Paul D. Fraser, Fidel Toldra, Peter M. Bramley

Research output: Contribution to journalArticlepeer-review

Original languageEnglish
Pages (from-to)8982-8988
Number of pages7
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number19
DOIs
Publication statusPublished - 14 Oct 2009

Keywords

  • Dry-cured ham
  • creatine kinase
  • proteolysis
  • aminopeptidases
  • proteomics
  • mass spectrometry
  • peptides
  • SKELETAL-MUSCLE
  • SARCOPLASMIC PROTEINS
  • FLAVOR DEVELOPMENT
  • LONGISSIMUS-DORSI
  • MEAT QUALITY
  • PIG CROSSES
  • IDENTIFICATION
  • PURIFICATION
  • AMINOPEPTIDASE
  • CATHEPSINS

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