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Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety 

Dajana Gašo-Sokač1,2, Spomenka Kovač1,2 and Djuro Josić3,4*


1Department of Chemistry, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia

2Faculty of Food Technology, University J. J. Strossmayer, Kuhačeva 20, HR-31000 Osijek, Croatia
3Proteomics Core, COBRE CCRD and Brown University, CORO WEST, One Hoppin Street, Providence, RI 02903, USA
4Department of Biotechnology, University of Rijeka, Trg braće Mažuranića 10, HR-51000 Rijeka, Croatia

Article history:

Received February 17, 2010
Accepted March 23, 2010

Key words:

proteomics, food proteins and peptides, food quality, food safety

Summary:

Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

 


*Corresponding author:           Djuro_Josic@brown.edu
                                               ++1 401 444 4427
                                               ++1 401 793 8908

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