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The purification and structure of taste-active peptide in water-soluble extraction of Parma ham

Fractions of the taste-active peptide (G-25-P4-r1) were obtained by gel filtration chromatography, semi-preparative RPHPLC chromatography and analytical RP-HPLC chromatography from the water-soluble extract (WSE) of Parma ham. The peptide's amino acid sequence, Ala-His-Ser-Val-Arg-Phe-Tyr, was gained using MS/MS analysis. It was also synthetic produced and the taste activity was verified with the similar taste to the WSE by electronic tongue and sensory evaluation.