Markery peptydowe na tropie mięsa i składników niemięsnych w produktach mięsnych. Peptydy na tropie...

• Autorzy: Montowska M.

Warianty tytułu

EN

Peptide markers on the trail of meat and non-meat ingredients in meat products. Peptides on the trail...

• Języki publikacji: PL

Abstrakty

PL

Peptydomika ma duży potencjał w wykrywaniu zafałszowań przetworzonych produktów mięsnych dzięki możliwości identyfikacji mięsa i składników niemięsnych pochodzenia zwierzęcego lub roślinnego, takich jak mięso odkostnione mechanianie, mączki mięsno-kostne, preparaty krwi, białka mleka oraz dodatków roślinnych, opartej na analizie stabilnych termicznie markerów peptydowych. Markery tego rodzaju są zwykle unikalne zarówno dla gatunku, jak i białka z którego pochodzą, np. miozyny i mioglobiny pochodzących z różnych gatunków zwierząt, fibrynogenu i kolagenu wołowego lub wieprzowego, kazeiny bydlęcej czy białek soi. W artykule omówiono możliwości peptydomiki w zakresie wykrywania zafałszowań produktów mięsnych na podstawie markerów peptydowych pochodzących z mięsa i z białkowych składników niemięsnych.

EN

Peptidomics is characterized by a high potential in detecting adulterations in the processed meat products because it enables identification of meat and non-meat components of animal or plant origin, such as mechanically deboned meat, meat and bone meals, blood products, milk proteins and other plant additives, by analysis of thermally stable peptide markers. These markers are usually specific both of the species and protein from which they originate, e.g. myosin and myoglobin from different animal species, bovine or porcine fibrinogen and collagen, bovine casein, or soy protein. The article discusses the potential of peptidomics to detect adulterations in meat products based on peptide markers from meat and non-meat protein components.

• Wydawca: -
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2017
• Tom: 71
• Numer: 03
• Opis fizyczny: s.30-33,bibliogr.

Twórcy

autor

Montowska M.

• Instytut Technologii Mięsa, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu, Poznań

Bibliografia

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Identyfikatory

DOI

10.15199/65.2017.3.6