The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham

Lujuan Xing, Rui Liu, Xiaoge Gao, Jinxiao Zheng, Chong Wang, Guanghong Zhou, Wangang Zhang

Research output: Contribution to journalArticlepeer-review

58 Scopus citations


The objective of this study was to investigate the antioxidant activity and the homology of peptides extracted from dry-cured Xuanwei and Jinhua ham. The antioxidant activity of crude peptides was assessed by ORAC and ABTS assays and the scavenging effects on DPPH and O2−[rad] free radicals. LC-ESI-Q-TOF-MS/MS was used to analyze the peptide composition. Based on the identified peptides, homologous proteins were matched by the Peaks software. Overall, 243 and 213 peptides were identified with their parent proteins in Xuanwei and Jinhua dry-cured hams. Based on the ORAC and TEAC values, XHP showed higher antioxidant ability than JHP (P < 0.05). After further purification by G-15 chromatography, the results indicate that the oligopeptides with less than 1000 Da had greater antioxidant activity than the other two fractions. Homology-based proteomics showed that the majority of peptides originated from myosin which accounted for 26% in XHP and 32% in JHP respectively.

Original languageEnglish (US)
Pages (from-to)420-426
Number of pages7
JournalFood Chemistry
StatePublished - Nov 15 2018
Externally publishedYes

Bibliographical note

Funding Information:
This research was supported by the National Key Research and Development Program of China ( 2016YFD0400703 ) and the National Natural Science Foundation of China , China ( 31571853 ).

Publisher Copyright:
© 2018 Elsevier Ltd


  • Antioxidant activity
  • Jinhua ham
  • Peptide
  • Protein homology
  • Xuanwei ham


Dive into the research topics of 'The proteomics homology of antioxidant peptides extracted from dry-cured Xuanwei and Jinhua ham'. Together they form a unique fingerprint.

Cite this