Biomarker Analysis by Proteomics for Improvement in Food Quality and Function of Animal Foods Products

本研究利用蛋白质组学技术对鸡蛋白色蛋白中的生物标志物进行检测，为改善鸡蛋制品的品质和功能提供依据。利用二维差异凝胶电泳（2D-DIGE）研究了鸡蛋白色蛋白质在不同品种、贮藏过程和生产过程中的分子变化。与对照相比，我们揭示了鸡蛋白色蛋白的特异性生物标志物。这些结果支持使用生物标志物作为一个有价值的工具，了解食品科学的鸡蛋白色。

In this study, we tried to detect biomarkers from egg white using proteomic analysis for improvement in food quality and function of the products. Molecular changes in egg white proteins i) among different egg varieties, ii) during storage and iii) production processes have been investigated using 2-Dimensional Difference Gel Electrophoresis (2D-DIGE). We revealed the specific biomarkers from egg white proteinscompared with control. These results support the use of biomarkers as a valuable tool towards understanding the food science of egg white.