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Title of article STUDY AND IDENTIFICATION OF MAIN PROTEINS AND PEPTIDES TO DETERMINE THE CONTENT OF MUSCLE PROTEIN IN STRUCTURELESS COOKED PRODUCTS BY THE METHOD OF TWO-DIMENSIONAL ELECTROPHORESIS FOLLOWED BY THE TIME-OF-FLIGHT MASS SPECTROMETRY IDENTIFICATION
Authors

Vostrikova N.L. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation , nvostrikova@list.ru

Chernukha I.M. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation

Kulikovskiy A.V. , The Gorbatov's All-Russian Meat Research Institute , Talalikhina Str. 26, Moscow, 109316 Russian Federation

Shishkin S.S. , The Federal Research Centre «Fundamentals of Biotechnology» of the Russian Academy of Sciences , Leninsky Ave. 33, build. 2, Moscow, 119071 Russian Federation

Section: STANDARDIZATION, CERTIFICATION, QUALITY AND SAFETY
Year 2016 Issue 2 DOI 10.21179/2308-4057-2016-2-136-147
Annotation Proteomic technologies in the modern laboratory practice proved to be very efficient to reveal biochemical changes in meat products, such as changes in heat-resistant and species-specific proteins that have the ability to become the relevant bio-markers. Several tissue-specific proteins were identified in the work under review using proteomic technologies in tested samples of meat and in specially manufactured sausage products that may be used as individual biomarkers to verify conformity of meat products to the alleged composition. Also, individual non-muscle proteins (soya and chicken protein) were determined in test samples of meat products apart from species-specific muscle proteins that may act as functional ingredients used in cooking process. Overall, total of more than 200 protein fractions were identified in the completed studies by the mass spectrometry method which are described in this review in part. The results obtained will be used to draft the procedure for quantitative evaluation of the meat component content in structureless cooked products (cooked sausages) as well as to draw proteomic protein charts of the native meat stock used to manufacture goods as per GOST (State Standard). Studies conducted in the range of this discipline will help to formulate and considerably develop approaches to identify and evaluate protein markers of quality, functionality and safety of meat for processing and processed meat products.
Keywords proteomics, two-dimensional electrophoresis, bio-markers, mass spectrometry
Artice information Received June 14, 2016
Accepted August 20, 2016
Available online December 31, 2016
Imprint article Vostrikova N.L., Chernukha I.M., Kulikovskiy A.V., and Shishkin S.S. Study and identification of main proteins and peptides to determine the content of muscle protein in structureless cooked products by the method of two-dimensional electrophoresis followed by the time-of-flight mass spectrometry identification. Food and Raw Materials, 2016, vol. 4, no. 2, pp. 136-147. doi:10.21179/2308-4057-2016-2-136-147.
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