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Table 1 Sequences of potential dipeptides and tripeptides naturally generated from different muscle proteins during the processing of Spanish dry-cured hams

From: The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

  Protein of origin Abbreviation MW (Da)a Dipeptides Tripeptides References
Sarcoplasmic proteins Creatine Kinase CK 43,059 DL, LA, PD, VE, VQ, VS, YV AQK, GHP, HKT, SVF (Mora et al. 2009a)
DR, EN, HP, PL, IM, IQ, VF ALN, DPN, GHP, HGG, KLR, VGS (Mora et al. 2016)
Enolase ENO 47,100 VY LYK, RDG (Mora et al. 2011a)
IL, NP GNP (Mora et al. 2015b)
Glyceraldehyde 3-Phosphate Dehydrogenase GAPDH 37,624 VK CLA (Mora et al. 2011a)
AQ, II, RG IIP, RGA (Mora et al. 2015b)
Lactate Dehydrogenase LDH 36,596 LL   (Mora et al. 2011a)
Phosphoglycerate Mutase PGAM 28,667   VRK (Mora et al. 2011a)
Ubiquitin-60S UBQ 14,728 DK, IF, KA, RT, SD, VK DKE, GRT, IFA, KIQ, SDY, VKT (Mora et al. 2015c)
Myoglobin MYG 17,085 FK, KH TPL (Mora and Toldrá 2012)
DE, EA, GK, HK, QL, SE, SK DAQ, VLN, YLE (Mora et al. 2016)
Myofibrillar proteins LIM Domain-Binding 3 LDB3 35,589 AL, AQ, AY, GD, IS, LS, LT, MP, PA, QG, QL, QP, RL, SA, SQ, VV APA, AQS, EAQ, GKD, NMP, SQG, SQL, STY, SVT, WGF (Gallego et al. 2014b)
Myosin Heavy Chain MHC 223,150 AD, AK, DQ, EQ, GK, KS, KT, IP, LQ VNT (Mora et al. 2016)
AN, AT, FD, QT, TL, TS, VK GKM, KIE, NAS, SRE, TVQ (Mora et al. 2019)
Myosin Light Chain MLC 20,918 AA, PA, AP PAP (Mora et al. 2009b)
AD, AL, EK, FK, IE, IK, IN, KV, LG, LR, NP, PE, RD, TN, VF, VK APA, EEM, EKL, LKG, NAE, RVF, SGP, TNP, VLD (Mora et al. 2011b)
AI, SN ELR (Mora et al. 2016)
Myozenin MYOZ 31,667 AG, SG, SQ GAG, GPG (Mora et al. 2015b)
Titin (fragments) TTN 381,603 KV   (Mora et al. 2009b)
AK, DE, EA, EE, EI, EP, GP, KA, KP, PA, PE, PK, PP, SV, VE, VK AKK, APF, DAV, DEI, EAK, EPE, IEA, IKG, KAV, KDE, KER, MLK, PKE, PPI, PSP, PTP, RKK, STS, SVL, TPK, VKF (Gallego et al. 2015)
Troponin T TNT 32,176 AP, IP, NK   (Mora et al. 2010)
EI, IQ, VH   (Mora et al. 2016)
  1. aTheoretical molecular weight of the protein in Daltons