FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (20): 130-135.doi: 10.7506/spkx1002-6630-201120027

• Analysis & Detection • Previous Articles     Next Articles

Proteome Profiling of Chicken and Pork from Market by Label-free Liquid Chromatography-Mass Spectrometry

CAO Jin1,2，ZHOU Xiao-Hong3，MIAO Lan2，SUN Ming-Qian2，SUN Bao-Guo4，LIAO Yong-Hong4,*   

  1. (1. Center of Food and Cosmetics Analysis, National Institute of Food and Drug Control, Beijing 100050, China； 2. Research Center, Xiyuan Hospital, China Academy of Chinese Medical Sciences, Beijing 100091, China； 3. School of Life Science, Beijing Institute of Technology, Beijing 100081, China； 4. School of Food, Beijing Technology and Business University, Beijing 100048, China)
  • Online:2011-10-25 Published:2011-10-12

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Abstract: Label-free liquid chromatography-mass spectrometry was employed for proteome profiling of commercial chicken and pork in present study. In addition, the differences in the variety and amounts of small peptides between fresh and cooked samples of both meat species were compared. The results showed that fresh chicken mainly contained ＞ 100 kD proteins with a pI ranging from 6 to 11. Most proteins in chicken soap ranged between 10 kD and 150 kD and revealed a pI of 4－9. Fresh pork also mainly contained 100 kD proteins with an pI ranging from 6 to 11. Most proteins in pork soap were 10－100 kD and had a pI of 3－9. Hence, similarly processed samples of different meat species differed in the proteome, suggesting indexes obtained in proteome profiling can provide a new strategy for meat quality evaluation.

Key words: liquid chromatography-mass spectrometry (LC-MS), proteomics, food

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