Muscle and adipose tissue aminopeptidase activities in raw and dry-cured ham

Free amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry-cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopept...

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Published inJournal of food science Vol. 57; no. 4
Main Authors Toldra, F. (CSIC, Valenica, Spain), Aristoy, M.C, Part, C, Cervero, C, Rico, E, Motilva, M.J, Flores, J
Format Journal Article
LanguageEnglish
Published 01.07.1992
Subjects
ACIDE AMINE
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ALIMENTOS
AMINOACIDOS
AMINOPEPTIDASA
AMINOPEPTIDASE
CARNE SALADA
FISIOLOGIA ANIMAL
HIDROLISIS
HYDROLYSE
JAMBON
JAMON
MUSCLE
MUSCULOS
PHYSIOLOGIE ANIMALE
PRODUIT ALIMENTAIRE
TEJIDO ADIPOSO
TISSU ADIPEUX
VIANDE SALEE
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Summary:Free amino acids have been analyzed in biceps femoris muscle and adipose tissue from raw and dry-cured ham. A high increase was observed for all amino acids except glutamine and taurine. Major increases were in glutamic acid, arginine, alanine, valine, leucine, and lysine. A survey of five aminopeptidase activities of muscle and adipose tissue from raw and dry-cured ham was performed by using 7-amino-4-methylcoumarin derivatives of five amino acids (Leu, Arg, Ala, Tyr and pGlu) as substrates. Optimum activity was found at neutral pH and around 37 degrees C, except the leucyl hydrolyzing activity which was 45 degrees C. High recoveries of activity (25-75%) were obtained in the dry-cured ham. These enzymes might be responsible for free amino acids increasing during dry-curing
Bibliography:Q04
Q02
9327372
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1992.tb14301.x