食品科学2011，Vol.32Issue(20)：130-135,6.
非标记液质联用法测定市售鸡肉和猪肉的蛋白组
Proteome Profiling of Chicken and Pork from Market by Label-free Liquid Chromatography-Mass Spectrometry
摘要
Abstract
Label-free liquid chromatography-mass spectrometry was employed for proteome profiling of commercial chicken and pork in present study.In addition,the differences in the variety and amounts of small peptides between fresh and cooked samples of both meat species were compared.The results showed that fresh chicken mainly contained 100 kD proteins with a pI ranging from 6 to 11.Most proteins in chicken soap ranged between 10 kD and 150 kD and revealed a pI of 4-9.Fresh pork also mainly contained 100 kD proteins with an pI ranging from 6 to 11.Most proteins in pork soap were 10-100 kD and had a pI of 3-9.Hence,similarly processed samples of different meat species differed in the proteome,suggesting indexes obtained in proteome profiling can provide a new strategy for meat quality evaluation.关键词
液相色谱-质谱联用/蛋白组/食品Key words
liquid chromatography-mass spectrometry（LC-MS）/proteomics/food分类
轻工纺织引用本文复制引用
曹进,周晓宏,苗兰,孙明谦,孙宝国,廖永红..非标记液质联用法测定市售鸡肉和猪肉的蛋白组[J].食品科学,2011,32(20):130-135,6.基金项目
“十二五”国家科技支撑计划项目 （）
