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Optimisation of a simple and reliable label-free methodology for the relative quantitation of raw pork meat proteins

AuthorsGallego, Marta ; Mora, Leticia ; Aristoy, María Concepción ; Toldrá Vilardell, Fidel
Peak intensity
Mass spectrometry
Raw pork meat
Issue Date27-Feb-2016
CitationFood Chemistry 182: 74-80 (2015)
AbstractRecent advances in proteomics have become an indispensable tool for a fast, precise and sensitive analysis of proteins in complex biological samples at both, qualitative and quantitative level. In this study, a label-free quantitative proteomic methodology has been optimised for the relative quantitation of proteins extracted from raw pork meat. So, after the separation of proteins by one-dimensional gel electrophoresis and trypsin digestion, their identification and quantitation have been done using nanoliquid chromatography coupled to a quadrupole/time-of-flight (Q/ToF) mass spectrometer. Relative quantitation has been based on the measurement of mass spectral peak intensities, which have been described that are correlated with protein abundances. The results obtained regarding linearity, robustness, repeatability and accuracy show that this procedure could be used as a fast, simple, and reliable method to quantify changes in protein abundance in meat samples.
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2015.02.114
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