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.
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收藏
页码：609 / 635
页数：27
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