Comparison of tropomyosin released peptide and epitope mapping after in vitro digestion from fish (Larimichthys crocea), shrimp (Litopenaeus vannamei) and clam (Ruditapes philippinarum) through SWATH-MS based proteomics

Xu, LiLi; Wen, Yun Qi; Zhao, Jin Long; Lin, Hong; Li, Zhen Xing; Zhang, Xiao Mei; Zhang, Hong Wei; Xu, LiLi; Xu, Tong Cheng; Yong, Ling; SCI

机构： Ocean Univ China, Coll Food Sci & Engn, 5 Yushan Rd, Qingdao 266003, Shandong, Peoples R China; Technol Ctr Qingdao Customs Dist, 70 Qutangxia Rd, Qingdao 266002, Shandong, Peoples R China; Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongye North Rd, Jinan 250100, Peoples R China; China Natl Ctr Food Safety Risk Assessment, Beijing 100022, Peoples R China;

来源：FOOD CHEMISTRY年份：2023

关键词： Tropomyosin; In vitro digestion; Cross-reactivity; SWATH-MS based proteomics; Peptide marker; Epitope