蛋白质组学在肉类真实性鉴别中的应用研究进展

TS201.6; 基于质谱的蛋白质组学技术已逐渐应用于肉类食品的真实性鉴别中,通过对特异性生物标志物的蛋白或肽段进行鉴定、检测和定量,为确证物种的真实属性、含量及来源提供有效的技术手段.本文简要介绍蛋白质组学工作流程,对物种特异性多肽的提取、分析鉴定、热稳定性评价及筛选原则进行详细概述,列举了该技术在肉类食品的动物源性及非肉蛋白成分检测鉴别中的应用,并对其发展方向及前景进行了展望,以期为复杂的食品体系研究提供新思路,也为食品溯源提供更丰富的技术手段....

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Published in食品科学 Vol. 43; no. 5; pp. 286 - 294
Main Authors 张颖颖, 康超娣, 张明悦, 王娟强, 赵文涛, 李莹莹
Format Magazine Article
LanguageChinese
Published 北京食品科学研究院,中国肉类食品综合研究中心,北京 100068 15.03.2022
Subjects
蛋白质组学;质谱技术;真伪鉴别;食品溯源
Online AccessGet full text
ISSN1002-6630
DOI10.7506/spkx1002-6630-20201206-065

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Abstract TS201.6; 基于质谱的蛋白质组学技术已逐渐应用于肉类食品的真实性鉴别中,通过对特异性生物标志物的蛋白或肽段进行鉴定、检测和定量,为确证物种的真实属性、含量及来源提供有效的技术手段.本文简要介绍蛋白质组学工作流程,对物种特异性多肽的提取、分析鉴定、热稳定性评价及筛选原则进行详细概述,列举了该技术在肉类食品的动物源性及非肉蛋白成分检测鉴别中的应用,并对其发展方向及前景进行了展望,以期为复杂的食品体系研究提供新思路,也为食品溯源提供更丰富的技术手段.
AbstractList TS201.6; 基于质谱的蛋白质组学技术已逐渐应用于肉类食品的真实性鉴别中,通过对特异性生物标志物的蛋白或肽段进行鉴定、检测和定量,为确证物种的真实属性、含量及来源提供有效的技术手段.本文简要介绍蛋白质组学工作流程,对物种特异性多肽的提取、分析鉴定、热稳定性评价及筛选原则进行详细概述,列举了该技术在肉类食品的动物源性及非肉蛋白成分检测鉴别中的应用,并对其发展方向及前景进行了展望,以期为复杂的食品体系研究提供新思路,也为食品溯源提供更丰富的技术手段.
Author 康超娣
张颖颖
张明悦
李莹莹
王娟强
赵文涛
AuthorAffiliation 北京食品科学研究院,中国肉类食品综合研究中心,北京 100068
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LI Yingying
ZHANG Mingyue
ZHAO Wentao
ZHANG Yingying
KANG Chaodi
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Title 蛋白质组学在肉类真实性鉴别中的应用研究进展
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