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Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin
Zhang, Guifeng1; Liu, Tao1; Wang, Qian2; Chen, Li3; Lei, Jiandu1; Luo, Jian1; Ma, Guanghui1; Su, Zhiguo1; Su, ZG
2009-10-01
Source PublicationFOOD HYDROCOLLOIDS
ISSN0268-005X
Volume23Issue:7Pages:2001-2007
AbstractGelatin is a mixture of polypeptides obtained by hydrolysis of collagen primarily from bovine and porcine skin and bones. The similarity between different gelatins makes it difficult to trace their species origin. In this work, a new method for differentiation between bovine and porcine gelatin was developed based on detection and identification of marker peptides in digested gelatins. Sequence alignment analysis indicates that bovine and porcine Type I collagen contain differential sequences. The gelatins were digested by trypsin, and the resulting peptides were analyzed by high performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS). The marker peptides specific for bovine and porcine were successfully detected in the digested bovine and porcine gelatin, respectively. Comparative analysis indicated that more marker peptides could be detected in gelatin with a higher mean molecular weight. It was found that proline hydroxylation was a key factor affecting the peptide identification. For peptides such as GPPGSAGSPGK and GPPGSAGAPGK detected in digested bovine and porcine gelatin, respectively, the sequence should be verified manually since the mass shift caused by proline hydroxylation can be confused with the mass difference between Set and Ala residues. The results indicate that detection of marker peptides in the digested gelatin sample using HPLC-MS/MS is an effective method to differentiate between bovine and porcine gelatin. (C) 2009 Elsevier Ltd. All rights reserved.
KeywordBovine Gelatin Porcine Gelatin Tryptic Digestion Marker Peptide Hplc/ms
SubtypeArticle
WOS HeadingsScience & Technology ; Physical Sciences ; Life Sciences & Biomedicine
DOI10.1016/j.foodhyd.2009.03.010
Indexed BySCI
Language英语
WOS KeywordPROTEIN IDENTIFICATION ; COLLAGEN ; HYDROXYLATION ; STABILIZATION ; PROTEOMICS ; PROLINE
WOS Research AreaChemistry ; Food Science & Technology
WOS SubjectChemistry, Applied ; Food Science & Technology
WOS IDWOS:000267478400047
Citation statistics
Cited Times:65[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/6572
Collection生化工程国家重点实验室
Corresponding AuthorSu, ZG
Affiliation1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100080, Peoples R China
2.Beijing Univ Chem Technol, Coll Life Sci & Technol, Beijing 1000029, Peoples R China
3.Bioinformat Inst, Singapore 138671, Singapore
Recommended Citation
GB/T 7714
Zhang, Guifeng,Liu, Tao,Wang, Qian,et al. Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin[J]. FOOD HYDROCOLLOIDS,2009,23(7):2001-2007.
APA Zhang, Guifeng.,Liu, Tao.,Wang, Qian.,Chen, Li.,Lei, Jiandu.,...&Su, ZG.(2009).Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin.FOOD HYDROCOLLOIDS,23(7),2001-2007.
MLA Zhang, Guifeng,et al."Mass spectrometric detection of marker peptides in tryptic digests of gelatin: A new method to differentiate between bovine and porcine gelatin".FOOD HYDROCOLLOIDS 23.7(2009):2001-2007.
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