Degradation of myosin heavy chain and its potential as a source of natural bioactive peptides in dry-cured ham
In this study, tandem mass spectrometry has been used for the identification of the peptides generated during the proteolysis of myosin heavy chain protein after 9 months of Spanish dry-cured ham processing. The size, sequence, and properties of some of the peptides showed their potential to act as bioactives.
Source: Food Bioscience - Category: Food Science Source Type: research