期刊
JOURNAL OF CHROMATOGRAPHY A
卷 881, 期 1-2, 页码 1-21出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/S0021-9673(00)00071-6
关键词
reviews; food analysis; milk; cereals; eggs; cheese; liquid chromatography-mass spectrometry; interfaces, LC-MS; proteins; peptides
The following review describes the development of mass spectrometry off-line and on-line coupled with liquid chromatography to the analysis of food proteins. It includes the significant results recently obtained in the field of milk, egg and cereal proteins. This paper also outlines the research carried out in the area of food protein hydrolysates, which are important components in foodstuffs due to their functional properties. Liquid chromatography and mass spectrometry have been particularly used for the characterization of food peptides and especially in dairy products. (C) 2000 Elsevier Science B.V. All rights reserved.
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