title: A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages.
abstract: Peptidomics is a necessary alternative in the analysis of naturally generated peptides in dry-fermented processing. The intense proteolysis occurred during the processing of dry-fermented sausages is due to the action of endopeptidases and exopeptidases from both, endogenous muscle origin and lactic acid bacteria (LAB) added in the starter. Sodium caseinate is frequently used as an additive in this type of products because of its emulsifying properties, and consequently influences the protein profile available during the proteolysis. In this study, a mass spectrometry approach has been used to determine the impact of added sodium caseinate in the final peptide profile as well as to analyse its possible influence in the presence of certain previously described casein-derived bioactive peptides.
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980, Paterna, Valencia, Spain.
authors.forename: Leticia
authors.initials: L
authors.lastname: Mora
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980, Paterna, Valencia, Spain.
authors.forename: Elizabeth
authors.initials: E
authors.lastname: Escudero
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980, Paterna, Valencia, Spain.
authors.forename: M-Concepción
authors.initials: MC
authors.lastname: Aristoy
authors.affiliation: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino, 7, 46980, Paterna, Valencia, Spain. Electronic address: ftoldra@iata.csic.es.
authors.forename: Fidel
authors.initials: F
authors.lastname: Toldrá
mesh_terms: D000595:Amino Acid Sequence; D001419:Bacteria / Q000378:metabolism; D002364:Caseins / Q000737:chemistry / Q000378:metabolism*; D010450:Endopeptidases / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology*; D008969:Molecular Sequence Data; D010455:Peptides / Q000032:analysis*; D040901:Proteomics; D053719:Tandem Mass Spectrometry
chemical_list: D002364:Caseins; D010455:Peptides; D010450:Endopeptidases
keywords: Bioactive peptides; Dry-fermented sausages; Mass spectrometry; Peptidomics; Sodium caseinate