作者：Wenli Wang , Ying Li , Xirui Zhou , Chunbao Li , Yuan Liu
期刊：Meat Science
摘要：A long ripening period is essential for developing dry-cured ham flavor, but the effect of ripening process on its in vitro digestion product has not been extensively studied. Here, we investigated the in vitro digestion profiles from Chinese dry-cured ham (Jinhua, Rugao and Xuanwei) with different ripening periods by particle size measurement, gel eletrophoresis analysis and nano liquid chromatography-tandem mass spectrometry. The results showed that the in vitro digestibility of ham was in a good agreement with the particle size of digestion products. Among the three types dry-cured ham, Xuanwei showed the highest digestibility (93.46%), followed by Jinhua (74.46%). In term of ripening period, the 2-year Xuanwei and Jinhua showed the diversity of peptides (especially for peptide with molecular weight < 2500 Da), besides their good digestibility. Moreover, the highest amount of peptides (404) was observed in 2-year Jinhua compared to other hams. Our finding gave a new insight into the digestion profiles and nutritional properties of Chinese dry-cured hams.
DOI:10.1016/j.meatsci.2020.108290.
Cite：Wang W, Li Y, Zhou X, et al. Changes in the extent and products of In vitro protein digestion during the ripening periods of Chinese dry-cured hams[J/OL]. Meat Science, 2021, 171: 108290.
