Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics
Abstract
:1. Introduction
2. Results and Discussion
2.1. Natural Short Peptide Profile of Dry-Cured Ham
2.2. Modified Short Peptide Profile of Dry-Cured Ham
2.3. Principal Component Analysis of the Short Peptidome Profile of Dry-Cured Ham
3. Materials and Methods
3.1. Chemicals and Sample Collection
3.2. Short Peptide Extraction
3.3. Short Peptide Purification on GCB
3.4. Liquid Chromatography-Mass Spectrometry and Short Peptide Identification
3.5. Statistical Analysis
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Acknowledgments
Conflicts of Interest
References
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Cerrato, A.; Aita, S.E.; Capriotti, A.L.; Cavaliere, C.; Montone, A.M.I.; Montone, C.M.; Laganà, A. Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics. Int. J. Mol. Sci. 2022, 23, 3193. https://doi.org/10.3390/ijms23063193
Cerrato A, Aita SE, Capriotti AL, Cavaliere C, Montone AMI, Montone CM, Laganà A. Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics. International Journal of Molecular Sciences. 2022; 23(6):3193. https://doi.org/10.3390/ijms23063193
Chicago/Turabian StyleCerrato, Andrea, Sara Elsa Aita, Anna Laura Capriotti, Chiara Cavaliere, Angela Michela Immacolata Montone, Carmela Maria Montone, and Aldo Laganà. 2022. "Investigating the Short Peptidome Profile of Italian Dry-Cured Ham at Different Processing Times by High-Resolution Mass Spectrometry and Chemometrics" International Journal of Molecular Sciences 23, no. 6: 3193. https://doi.org/10.3390/ijms23063193