Peptides as probes for food authentication. Issue 5 (14th April 2018)

• Record Type: Journal Article
• Authors: Tedeschi, Tullia; Prandi, Barbara; Buhler, Sofie; Caligiani, Augusta; Galaverna, Gianni; Sforza, Stefano
• Other Names: Morelli Giancarlo guestEditor.; Rovero Paolo guestEditor.; Toniolo Claudio guestEditor.
• Is Part Of: Peptide science. Volume 110:Issue 5(2018)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2018-04-14
• Subjects: authentication -- food analysis -- peptide marker; Peptides -- Periodicals; 572.6505
• DOI: 10.1002/pep2.24068
• Languages: English
• ISSNs: 2475-8817

Abstract

Abstract: The aim of this review is to provide a brief summary of the recent applications of peptide molecules in the food area. Since, in the last few years, there has been growing interest in food authenticity, the role of peptides in this area has assumed greater importance. A fundamental part, as discussed in the article, was played by the growth of innovative analytical techniques, based on mass spectrometry (MS), which allows identifying and quantifying protein fragments in complex mixtures of different components. These procedures have been successfully applied for the identification of peptide markers in food authenticity. Because food‐derived proteins have high variability in chemical and physical properties, it is obvious that an exhaustive proteomic analysis cannot be applied by using a single technique for all objectives. The report shows some examples of various methodologies applied to different food matrices and some trivial aspects are also critically described. Abstract :