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E-raamat: Proteomics Applied to Foods

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This volume illustrates  advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein composition on our current understanding of availability of and micronutrients, and principles and practices of hurdle and green food proteomios. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Proteomics Applied to Foods aims to provide enables students and researchers in food science and nutrition the latest tools to advance their research and open up new areas of food and nutrition investigation.

Proteomics Applied to Foods: An Introduction.- Peptide profiling of food protein hydrolysates via ultra-performance liquid chromatography electrospray ionisation- tandem mass spectrometry (UPLCESI-MS/MS) coupled to a quadruple time-of flight (qTOF) analyser.- Experimental design and data acquisition in food proteomics using Protein Prospector.- Exploring Milk Components by Glycoproteomics and Peptidomics.- A Thiolomic Approach to Map Free Thiol Distribution in Food Proteins.- Proteomic-based techniques for the qualitative and quantitativecharacterization of Food Lectins: The Common Bean's Case Study.- Methods for high-throughput isolation of plant foods protein for proteomic analyses.- Analysis of Novel Food Proteins from Plants.- Pre-analytical purification strategies for the characterization of food protein digestomes.- Ex vivo digestion with human gastrointestinal juices.- Cell system in food proteomics (cell culture system in food proteomics).- Proteomic signature in lactic acid bacteria and related microorganisms.- Extraction of sapogenins from edible seeds by ultrasound-assisted extraction of saponins followed by microwave-assisted acid hydrolysis and subsequent identification/quantification by GC-MS.

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