Food Proteins and Peptides

摘要: Abstract The qualitative and quantitative determination of proteins peptides in raw or processed food is experiencing a growing interest importance from both scientific economic point view. Proteomics peptidomics are relatively new entries the field security, safety authenticity, themselves can contribute to emergence branches science food, such as foodomics just born nutriomics, digestomics, gut metagenomics/metaproteomics. Mass spectrometry, combination with wide variety separation methods bioinformatic tools, principal methodology for proteomics. Both so-called “in-gel” “gel-free shotgun” bottom-up approaches widely used. Among arguments described this chapter there are: stress effects on gene expression, postharvest (plant) postmortem (livestock) protein modification, safety, quality authentication, processing control, frauds discovery, digestomics.