ABSTRACT

Human food is a very complex biological mixture. Food quality and safety are issues of high concern for the food industry worldwide as they are directly linked  to public health and welfare. Increasingly, high-throughput techniques are developed and applied to monitor and evaluate food quality and safety. Proteomics is one of the choices. Proteomics is the global study of the whole set of proteins encoded by a genome under certain conditions and at a certain time. Based on the high-performance separation techniques and high-resolution mass

5.1 Introduction ....................................................................................................99 5.2 Proteomic Platform-State of the Art .......................................................... 100

5.2.1 Protein Separation ............................................................................ 100 5.2.1.1 Gel-Based Protein Separation ............................................ 100 5.2.1.2 Gel-Free Protein Separation .............................................. 101

5.2.2 Protein Identi›cation-Mass Spectrometry ..................................... 101 5.2.3 Data Analysis and Interpretation ...................................................... 102

5.3 Proteomics in Food Biotechnology .............................................................. 102 5.3.1 Proteomics in Food Quality.............................................................. 102

5.3.1.1 Animal-Based Food ........................................................... 102 5.3.1.2 Plant-Based Food ............................................................... 104 5.3.1.3 Microorganism-Based Food .............................................. 106 5.3.1.4 Fungus-Based Food ........................................................... 107

5.3.2 Proteomics in Food Safety ................................................................ 107 5.3.2.1 Microorganism Contamination .......................................... 107 5.3.2.2 Prion ................................................................................... 108 5.3.2.3 Allergens ............................................................................ 108 5.3.2.4 Genetically Modi›ed Food ................................................ 109 5.3.2.5 Toxin and Plant Lectin ....................................................... 109 5.3.2.6 Others ................................................................................. 110

5.4 Conclusion and Perspective .......................................................................... 110 Acknowledgment ................................................................................................... 111 References .............................................................................................................. 111

spectrometry, proteomics can monitor the protein compositions of foods and their ¯uctuation during processing to evaluate the food quality and safety related to protein ef›ciently. In this chapter, we outline the state of the art of proteomic techniques and review their application in the control of food quality and evaluation of food safety.