Review article
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
Dajana Gašo-Sokač
; Department of Chemistry, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Spomenka Kovač
; Faculty of Food Technology, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
Djuro Josić
; Proteomics Core, COBRE CCRD and Brown University, CORO WEST, One Hoppin Street, Providence, RI 02903, USA
Abstract
Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.
Keywords
proteomics; food proteins and peptides; food quality; food safety
Hrčak ID:
57560
URI
Publication date:
9.8.2010.
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