Dalabasmaz S, Pischetsrieder M (2020)
Publication Language: English
Publication Type: Book chapter / Article in edited volumes
Publication year: 2020
Publisher: Elsevier B.V.
Edited Volumes: Comprehensive Foodomics
Series: Reference Module in Food Sciences.
City/Town: Oxford
Book Volume: 1
Pages Range: 651-665
ISBN: 9780128163955
DOI: 10.1016/B978-0-08-100596-5.22757-1
Peptides are important food components with bioactive properties (including, e.g., antimicrobial, antioxidative, ACE-inhibitory or anticariogenic effects) and technological function. By now, targeted and untargeted mass spectrometry, mainly MALDI-TOF-MS and LC–ESI-high resolution MS/MS, allow for the comprehensive analysis of the peptide composition in food. Food peptidomics or food peptide profiling are crucial techniques to identify and quantify bioactive peptides in food and to understand the influence of peptides on food quality. Bioinformatic tools facilitate linking peptide structures and functions. Additionally, peptide profiles can complement the analytical toolbox to assure food authenticity.
APA:
Dalabasmaz, S., & Pischetsrieder, M. (2020). Peptidomics in Food. In Cifuentes, A. (Eds.), Comprehensive Foodomics. (pp. 651-665). Oxford: Elsevier B.V..
MLA:
Dalabasmaz, Sevim, and Monika Pischetsrieder. "Peptidomics in Food." Comprehensive Foodomics. Ed. Cifuentes, A., Oxford: Elsevier B.V., 2020. 651-665.
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