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Extraction/Fractionation Techniques for Proteins and Peptides and Protein Digestion

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Proteomics in Foods

Part of the book series: Food Microbiology and Food Safety ((RESDEV,volume 2))

Abstract

In this chapter we outline the state-of-the-art of extraction and fractionation techniques for proteomic analysis of food proteins and peptides. The relevance of food sample preparation in the whole proteome analysis is to ensure an unbiased reliable map that gives accurate representation of all proteins and peptides present in the food, reducing the limitations associated with the broad protein concentration range present in a specific sample. The use of these techniques should not affect the final outcome of protein and peptide separation and their subsequent analysis. Classical and novel extraction and fractionation techniques for food proteins and peptides prior to their analysis by mass spectrometry are presented separately. Appropriate methods for proteome analysis such as cell disruption, protein solubilization, removal of interfering compounds, and protein enrichment methods are discussed. Finally, a brief overview is given on protein digestion, describing the typical enzymes and the most common processes used in this key step of proteomic studies. For peptidomic analysis different techniques are evaluated, among them extraction and preliminary sample cleanup, fractionation by ultrafiltration, low-pressure liquid chromatography, and solid-phase extraction.

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Acknowledgments

The authors thank the Spanish Ministry of Economy and Competitiveness for the financial support from Projects AGL2011-24643, FUN-C-Food CSD2007-0063, and Project P2009/AGR-1469. D. Martínez Maqueda and B. Hernández-Ledesma thank Spanish National Research Council (CSIC) for their JAE-Pre and Ramón y Cajal Contracts, respectively.

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  1. Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM, CEI UAM + CSIC), Nicolás Cabrera 9, 28049, Madrid, Spain

    Daniel Martínez-Maqueda, Blanca Hernández-Ledesma, Lourdes Amigo, Beatriz Miralles & José Ángel Gómez-Ruiz

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  1. Daniel Martínez-Maqueda
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  2. Blanca Hernández-Ledesma
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  3. Lourdes Amigo
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  4. Beatriz Miralles
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  5. José Ángel Gómez-Ruiz
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Correspondence to José Ángel Gómez-Ruiz .

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  1. , Department of Food Science, Instituto de Agroquimica y Tecnologia de, Avenue Agustin Escardino 7, Paterna, 46980, Valencia, Spain

    Fidel Toldrá

  2. , Department of Applied Engineering Scienc, University College Ghent, Schoonmeersstraat 52, Gent, B9000, Belgium

    Leo M. L. Nollet

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Martínez-Maqueda, D., Hernández-Ledesma, B., Amigo, L., Miralles, B., Gómez-Ruiz, J.Á. (2013). Extraction/Fractionation Techniques for Proteins and Peptides and Protein Digestion. In: Toldrá, F., Nollet, L. (eds) Proteomics in Foods. Food Microbiology and Food Safety, vol 2. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-5626-1_2

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