CHAPTER 19: Omics Approach to Understanding the Distribution of Food Peptides in Food and Biological Samples
Published:03 Jun 2021
Y. Fu and R. E. Aluko, in Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications, ed. C. C. Udenigwe, The Royal Society of Chemistry, 2021, pp. 487-505.
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Omics approaches are becoming increasingly significant in the field of food science, especially as a tool to study the structure–function properties of proteins and peptides. Peptidomics and proteomics encompass the application of mass spectrometry-based analytical strategies to investigate the peptidome in food and biological samples. Recent peptidomics research mainly involves bioactive peptides, food quality, protein digestion and food authenticity. In this chapter, peptidomics analytical approaches such as extraction, isolation, fractionation, detection and quantification are described. The evaluations of stability and absorption, bioactive peptides and food quality by peptidomics are also highlighted. In addition, the major challenges in the application of peptidomics are discussed. This chapter thus covers three major aspects, namely omics analytical methods, application of omics technologies to food and biological samples and current challenges in the utilization of omics tools.