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Potential use of proteomic techniques to study component interactions in food proteins during processing |
B. R. HAMAKER, Dept. of Food Science, Purdue Univ., 1160 Food Science Bldg., West Lafayette, IN 47907-1160 Proteomic techniques offer a new approach to study interactions between proteins and other food components, or protein-protein interactions, during processing. Proteomic procedures provide a sensitive measure of changes in protein structure occurring at specific amino acid residues that can be used to map covalently-bound constituents that may be produced during a variety of processing events. Additionally, 2-D mapping and various extraction procedures can be used to gain information on non-covalent interactions. Covered in this presentation are examples of interactions of components with food proteins that could be uncovered and defined using the proteomic approach, potential problems in extraction and separation of processed proteins, and new opportunities to use these techniques to determine precise interactions at specific locations on proteins. Potential component interactions with food proteins with proteins include simple and complex carbohydrates, flavors, and colors, as well as other compounds. This technique may also be useful in determining specific sites of covalent-bonding of proteins to other proteins.
Session 35, Applications of proteomics to food science
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