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Peptides as probes for food authentication
Author(s) -
Tedeschi Tullia,
Prandi Barbara,
Buhler Sofie,
Caligiani Augusta,
Galaverna Gianni,
Sforza Stefano
Publication year - 2018
Publication title -
peptide science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.533
H-Index - 7
ISSN - 2475-8817
DOI - 10.1002/pep2.24068
Subject(s) - identification (biology) , authentication (law) , computational biology , mass spectrometry , food protein , biochemical engineering , computer science , peptide , nanotechnology , data science , chemistry , biology , food science , biochemistry , engineering , chromatography , materials science , ecology , computer security
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.