Analysis of food proteins and peptides by chromatography and mass spectrometry

被引：39

作者：

Careri, A ^{[1
]}

Mangia, A ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Chim Gen & Inorgan Chim Anal Chim Fi, I-43100 Parma, Italy

来源：

JOURNAL OF CHROMATOGRAPHY A | 2003年 / 1000卷 / 1-2期

关键词：

reviews; hydrophobic interaction chromatography; perfusion chromatography; mass spectrometry; multidimensional liquid-phase-based separation techniques; electrospray ionization; matrix-assisted laser desorption ionization; food analysis; peptides; proteins;

D O I：

10.1016/S0021-9673(03)00237-1

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

The research topics and the analytical strategies dealing with food proteins and peptides are summarized. Methods for the separation and purification of macromolecules of food concern by both high-performance liquid chromatography (HPLC) on conventional packings and perfusion HPLC are examined. Special attention is paid to novel methodologies such those based on multi-dimensional systems that comprise liquid-phase based protein separation, protein digestion and mass spectrometry (MS) analysis of food peptide and proteins. Recent applications of chromatography and MS-based techniques for the analysis of proteins and peptides in food are discussed. (C) 2003 Elsevier Science B.V. All rights reserved.

引用

页码：609 / 635

页数：27

共 130 条

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