Proteomic Identification of Proteins as Potential Biomarkers of Nonmeat Components in Meat Products

Proteomic Identification of Proteins as Potential Biomarkers of Nonmeat Components in Meat Products

Reference and commercial samples of meat products (boiled and canned) were analyzed via classical, two-dimensional electrophoresis according to O’Farrell. Ten different protein products or their fragments were identified in the final stage of the procedure. They turned to be components of soy, milk,...

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Veröffentlicht in:Applied biochemistry and microbiology 2021-11, Vol.57 (6), p.786-792
Hauptverfasser: Kovalev, L. I., Kovaleva, M. A., Novikova, L. A., Chernukha, I. M.
Format: Artikel
Sprache:eng
Schlagworte:
Additives
Biochemistry
Biomarkers
Biomedical and Life Sciences
Control methods
Electrophoresis
Life Sciences
Meat
Meat products
Medical Microbiology
Microbiology
Proteins
Proteomics
Quality control
Sunflowers
Two dimensional analysis
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Beschreibung
Zusammenfassung:Reference and commercial samples of meat products (boiled and canned) were analyzed via classical, two-dimensional electrophoresis according to O’Farrell. Ten different protein products or their fragments were identified in the final stage of the procedure. They turned to be components of soy, milk, egg, pumpkin, and sunflower. They can be used as the targets of undeclared additives to develop faster and more sensitive quality control methods.
ISSN:0003-6838
1608-3024
DOI:10.1134/S0003683821060077