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Mass Spectrometry Applications

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

The history of proteomics dates back to the discovery of two-dimensional gels in the 1970s, which provided the first feasible way of displaying hundreds or thousands of proteins on a single gel. Despite mass spectrometry being restricted for a long time to small and thermostable compounds, the development in the late 1980s of two techniques for the routine and general formation of molecular ions of intact biomolecules changed this situation and mass spectrometry has become an indispensable tool for proteomics research. The aim of this chapter is to review the major types of MS instruments used in proteomics analysis and to discuss strategies for the analysis of whole proteins and peptides obtained after degradation. Finally, major applications of mass spectrometry-based proteomics in food safety are summarized.

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Authors and Affiliations

  1. Departament de Medicina Preventiva i Salut Pública, Universitat de València, Av. Vicent Andrès Estellès, Burjassot, 46100, Spain

    Carla Soler, Josep Rubert & Jordi Mañes

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  1. Carla Soler
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  2. Josep Rubert
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  3. Jordi Mañes
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Correspondence to Carla Soler .

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Editors and Affiliations

  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Soler, C., Rubert, J., Mañes, J. (2013). Mass Spectrometry Applications. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_5

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