STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
| Autor: | S. S. Shishkin, N. L. Vostrikova, A. V. Kulikovskiy, Irina M. Chernukha |
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| Jazyk: | angličtina |
| Rok vydání: | 2016 |
| Předmět: |
CERTIFICATION
Chromatography Protein mass spectrometry lcsh:TP368-456 Chemistry Quantitative proteomics food and beverages STANDARDIZATION Proteomics Mass spectrometry Isobaric labeling lcsh:Food processing and manufacture Two dimensional electrophoresis PROTEOMICS TWO-DIMENSIONAL ELECTROPHORESIS BIO-MARKERS MASS SPECTROMETRY Bottom-up proteomics Time-of-flight mass spectrometry Food Science QUALITY AND SAFETY |
| Zdroj: | Foods and Raw Materials, Vol 4, Iss 2, Pp 136-147 (2016) |
| ISSN: | 2310-9599 2308-4057 |
| Popis: | Proteomic technologies in the modern laboratory practice proved to be very efficient to reveal biochemical changes in meat products, such as changes in heat-resistant and species-specific proteins that have the ability to become the relevant bio-markers. Several tissue-specific proteins were identified in the work under review using proteomic technologies in tested samples of meat and in specially manufactured sausage products that may be used as individual biomarkers to verify conformity of meat products to the alleged composition. Also, individual non-muscle proteins (soya and chicken protein) were determined in test samples of meat products apart from species-specific muscle proteins that may act as functional ingredients used in cooking process. Overall, total of more than 200 protein fractions were identified in the completed studies by the mass spectrometry method which are described in this review in part. The results obtained will be used to draft the procedure for quantitative evaluation of the meat component content in structureless cooked products (cooked sausages) as well as to draw proteomic protein charts of the native meat stock used to manufacture goods as per GOST (State Standard). Studies conducted in the range of this discipline will help to formulate and considerably develop approaches to identify and evaluate protein markers of quality, functionality and safety of meat for processing and processed meat products. |
| Databáze: | OpenAIRE |
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