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Primary Separation: Chromatography

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Proteomics in Foods

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

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Abstract

Foods and especially food hydrolyzates, may contain a large amount of peptides and some interfering substances that require their primary separation prior to MS identification. In other cases, some target peptides might be present in very low concentration, requiring a pre-concentration of the sample before further analysis by MS. These are essential steps for optimal results. The peptide purification process should be as simple as possible and may contain a combination of two different types of chromatography. This chapter is focused on the chromatographic methods used in the primary separation of peptides.

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Authors and Affiliations

  1. Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Agustín Escardino 7, 46980, Paterna, Valencia, Spain

    M.-Concepción Aristoy, Leticia Mora, Elizabeth Escudero & Fidel Toldrá

Authors
  1. M.-Concepción Aristoy
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  2. Leticia Mora
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  3. Elizabeth Escudero
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  4. Fidel Toldrá
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Corresponding author

Correspondence to Fidel Toldrá .

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Editors and Affiliations

  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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Aristoy, MC., Mora, L., Escudero, E., Toldrá, F. (2013). Primary Separation: Chromatography. 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_4

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