Analysis of protein profiles and peptides during in vitro gastrointestinal digestion of four Chinese dry-cured hams

Abstract In this study, the in vitro digestion with pepsin and trypsin enzymes was applied to mimic the gastrointestinal digestion of dry-cured hams from different producing districts of China. The analysis of digestibility and particle size revealed that the digestion characteristics of different dry-cured hams were significantly different (p