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Updated: Jun 22, 2025
Sample Preparation and Relative Quantitation using Reductive Methylation of Amines for Peptidomics Studies
Published on: November 4, 2021
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
Ming Ju1, Mingxun Cui2, Chunxiang Piao3
1Agricultural College of Yanbian University, Jilin Province, Yanji 133000, China; College of Food Science and Technology; Nanjing Agricultural University; Jiangsu Province, Nanjing 210095, China; Food Research Center of Yanbian University, Jilin Province, Yanji 133000, China.
Abstract:
This study investigated the effect of low-salt processing on the umami peptide profile of dry-cured hams. Peptidomics data showed 633 umami peptides in the low- and full-salt groups. Among them, 36.2% and 26.5% of shared umami peptides in the low-salt group were significantly down- and up-regulated in relative abundance. Multivariate statistical analysis showed 1011 significantly different umami peptides (SDUPs) in the low- and full-salt groups. Creatine kinase M-type (CKM) and fast skeletal muscle troponin T (TnTf) were the main precursor proteins of these SDUPs. At the end of processing, the relative expression of CKM was lower in the low-salt group than in the full-salt group (P < 0.05), but there was no significant difference in TnTf. More dipeptidyl peptidase cleavage sites were observed in CKM and TnTf proteins in the low-salt group.
