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Table 3 Sequences of dry-cured ham-derived dipeptides and tripeptides imparting taste characteristics according to the BIOPEP database (access May 2019)

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

Peptide sequencea Mass (Da)b Proteins of originc Bitter Umami Salty Sour Sweet Bitterness supressing Sweetness supressing Umami enhancing Salty enhancing
AA* 160.17 MLC      x     
AD* 204.18 MLC x x        
DE 262.22 TTN, MYG   x x x      
DL 246.26 CK x x        
EA* 218.21 TTN, MYG x x        
EE 276.24 TTN x x x    x x   
EF* 278.35 UBQ x         
EI* 260.29 TTN x         
EK* 275.30 MLC   x        
EL* 244.33 ENO x         
GAG 203.20 MYOZ      x     
GP* 172.18 TTN x         
GPG 229.23 MYOZ x         
II* 244.33 ENO x         
IL* 244.33 ENO x         
KP* 243.30 TTN x         
LA* 202.25 CK x         
LG* 188.23 MLC x         
LL* 244.33 LDH x         
PA* 186.21 MLC, TTN, LDB3 x         
PE* 244.25 MLC, TTN         x  
PK* 243.30 TTN x         
PL* 228.29 CK x         
PP* 212.25 TTN x         
RG* 231.25 ENO x         x
VE* 246.26 TTN, CK x x   x      
VF* 264.32 MLC, CK x         
VV* 216.28 LDB3 x x        
VY* 280.32 ENO x         
  1. *Peptides presenting both bioactivity and taste. The bioactivities of these peptides are shown in Table 2
  2. a Peptide sequences are given as amino acids one-letter code
  3. b Mass of the peptide sequence in Daltons calculated using PeptideMass from ExPASy
  4. c Possible proteins of origin of the peptides. Names of the abbreviated proteins are given in Table 1