European Food Research and Technology

, Volume 213, Issue 2, pp 83–87

Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham

  • Miguel Sentandreu
  • Fidel Toldrá
Original Paper

DOI: 10.1007/s002170100355

Cite this article as:
Sentandreu, M. & Toldrá, F. Eur Food Res Technol (2001) 213: 83. doi:10.1007/s002170100355


The activity of pork muscle dipeptidyl peptidases I, II, III, and IV was followed during the processing of Serrano dry-cured ham. The effects of NaCl, pH, and temperature on these enzymes have also been studied for a better understanding of their importance in ham processing. The lysosomal enzymes DPP I and DPP II showed maximal activity at pH around 5.5–6.0, i.e., close to the pH in ham. At low temperatures, only DPP I and DPP IV showed relevant activity. NaCl considerably inhibited DPP activities except DPP I which was only slightly affected. Dipeptidyl peptidases remained active during the whole process except DPP II whose activity disappeared after 240 days of dry-curing.

Dipeptidyl peptidases Dry-curing Ham Proteolysis Proteases

Copyright information

© Springer-Verlag 2001

Authors and Affiliations

  • Miguel Sentandreu
    • 1
  • Fidel Toldrá
    • 1
  1. 1.Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Apartado 73, 46100 Burjassot (Valencia), Spain