Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham

Jingyun Wang; Meiting Guo; Qingling Wang; Juan Dong; Shiling Lu; Bing Lyu; Xuelian Ma

doi:10.1016/j.foodres.2021.110195

Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham

Food Res Int. 2021 Apr:142:110195. doi: 10.1016/j.foodres.2021.110195. Epub 2021 Feb 1.

Authors

Jingyun Wang¹, Meiting Guo¹, Qingling Wang¹, Juan Dong¹, Shiling Lu², Bing Lyu¹, Xuelian Ma¹

Affiliations

¹ School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China.
² School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China. Electronic address: lushiling_76@163.com.

PMID: 33773670
DOI: 10.1016/j.foodres.2021.110195

Abstract

The aim of the study was to evaluate antioxidant activity of crude peptides with molecular weight less than 3 KDa extracted from Xuanwei ham, Jinhua ham and mutton ham. UPLC-Q-TOF-MS/MS was used for composition analysis of peptides and homologous protein matching. Further, crude peptide (<3 KDa) was purified using G-15 gel filtration chromatography, and the main antioxidant peptide identified. Analysis showed that mutton ham peptide (MHP) has the highest Fe²⁺ chelating ability, whereas Jinhua ham peptide (JHP) had the highest ABTS and DPPH free radical scavenging ability (P < 0.05). A total of 346, 203 and 296 peptides were identified in JHP, Xuanwei ham peptides (XHP) and MHP, respectively. Most of the peptides were derived from myosin, accounting for 21.97% in JHP, 18.72% in XHP, and 21.96% in MHP. Myosin, actin, myoglobin, troponin, tropomyosin and pyruvate kinase proteins were the main source of peptide differences in the three types of dry cured ham.

Keywords: Antioxidant activity; Dry-cured ham; Peptide; Proteolysis.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Antioxidants
Meat Products* / analysis
Peptides
Pork Meat*
Tandem Mass Spectrometry

Substances

Antioxidants
Peptides