Review article
Use of Proteomic Methodology in Optimization of Processing and Quality Control of Food of Animal Origin
Dajana Gašo-Sokač
; Department of Chemistry, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Spomenka Kovač
; Department of Chemistry, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Djuro Josić
; Department of Biotechnology, University of Rijeka, Trg braće Mažuranića 10, HR-51000 Rijeka, Croatia
Abstract
Food of animal origin, namely meat, seafood, milk and milk products, is the main protein source in human nutrition. These types of food are very complex mixtures that contain proteins and other components, and proteomic techniques enable simultaneous study of several hundred up to several thousand proteins. The use of proteomic methodology for quality control and quality assessment in production as well as for the optimization and development of new manufacturing processes is presented. Newly developed, faster and more selective methods for sample preparation followed by more sensitive mass spectrometry for identification of less abundant proteins are discussed. These techniques will help to understand variations in production, and to find markers for food quality criteria. Furthermore, biologically active peptides in food of animal origin have recently been the focus of proteomic and peptidomic investigations. Isolation and production of biologically active proteins and peptides, including the low abundance ones, will also be a focus of future research. The use of proteomics, peptidomics and metabonomics for the determination of product quality and the detection of adulterations in meat production, seafood identification and in the production of milk and milk products is also discussed.
Keywords
proteomics; processing; quality control; food of animal origin
Hrčak ID:
75007
URI
Publication date:
20.12.2011.
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