Contribution of muscle aminopeptidases to flavor development in dry-cured ham

The activity of muscle aminopeptidases (alanyl, arginyl, leucyl and pyroglu tamyl aminopeptidases) have been assayed along the processing of dry-cured ham. The generation of free amino acids resulting from aminopeptidase actio n on N-terminal of proteins and peptides has been also analyzed. The assaye d aminopeptidases, except pyroglutamyl aminopeptidase, showed good stabilit y. Alanyl and arginyl aminopeptidases have optimal neutral pH near the pH i n ham and, in addition, their spectrum of activity against terminal amino a cids is in coincidence with the observed release of free amino acids in ham . So, both aminopeptidases appear to be the main contributors to the genera tion of free amino acids during the processing of dry-cured ham. (C) 2000 E lsevier Science Ltd. All rights reserved.