Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham

The aim of the study was to evaluate antioxidant activity of crude peptides with molecular weight less than 3 KDa extracted from Xuanwei ham, Jinhua ham and mutton ham. UPLC-Q-TOF-MS/MS was used for composition analysis of peptides and homologous protein matching. Further, crude peptide (<3 KDa) was purified using G-15 gel filtration chromatography, and the main antioxidant peptide identified. Analysis showed that mutton ham peptide (MHP) has the highest Fe2+ chelating ability, whereas Jinhua ham peptide (JHP) had the highest ABTS and DPPH free radical scavenging ability (P < 0.05). A total of 346, 203 and 296 peptides were identified in JHP, Xuanwei ham peptides (XHP) and MHP, respectively. Most of the peptides were derived from myosin, accounting for 21.97% in JHP, 18.72% in XHP, and 21.96% in MHP. Myosin, actin, myoglobin, troponin, tropomyosin and pyruvate kinase proteins were the main source of peptide differences in the three types of dry cured ham.

Automated summary

The study aimed to evaluate the antioxidant activity of peptides from Xuanwei ham, Jinhua ham, and mutton ham, finding that myosin-derived peptides were the main source of antioxidant activity in the three types of dry cured ham.