Analysis of food proteins and peptides by chromatography and mass spectrometry.
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.
Careri
M
M
Dipartimento di Chimica Generale ed Inorganica, Chimica Analitica, Chimica Fisica, Università degli Studi di Parma, Parco Area delle Scienze 17A, 43100 Parma, Italy. careri@unipr.it
Mangia
A
A
D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D005504:Food Analysis; D013058:Mass Spectrometry / Q000379:methods*; D010455:Peptides / Q000032:analysis*; D011506:Proteins / Q000032:analysis*
D010455:Peptides; D011506:Proteins