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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

 

Taste

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
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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