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JSIR Vol.70 [2011] >
JSIR Vol.70(11) [November 2011] >
| Title: | Application of proteomics in food science |
| Authors: | Lippe, Giovanna
Stecchini, Mara Lucia
Conte, Lanfranco
Maltini, Enrico
Foti, Salvatore
Cunsolo, Vincenzo |
| Keywords: | Food allergens
Food bioactive
Food quality
Proteomics |
| Issue Date: | Nov-2011 |
| Publisher: | NISCAIR-CSIR, India |
| Abstract: | This paper reviews application in food science of
proteomic techniques, which use high-performance separation methods
combined with dedicated mass spectrometry and allow to
detect global changes in protein composition. Due to complex biological
composition of food, proteomics is increasingly used
for characterization of food proteomes aimed at development and optimization
of food products. Application of proteomics in food
science is presented on characterization of raw materials of animal
origin, such as meat for the identification of quality
markers, and natural breast milk substitutes for identification of allergens,
besides use of proteomics to monitor protein changes
during meat processing, supporting strong relationship between breakdown
of protein molecules and the quality of final products.
Also covered are proteome observations in plant food leading to a better
understanding of metabolic changes related to
synthesis of bioactive compounds such as anthocianins. |
| Page(s): | 905-908 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1084 (Online); 0022-4456 (Print) |
| Source: | JSIR Vol.70(11) [November 2011]
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