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Application of Proteomics Technology in Food Quality Assessment and Authenticity Verification
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Yan YANG1, Xin WANG2, Jiayi YU3, Hongying LI1, Nan ZHANG4, *, Yudong SHI1, *
Science and Technology of Food Industry | 2026, 47(11) : 505 - 514
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Science and Technology of Food Industry | 2026, 47(11): 505-514
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Application of Proteomics Technology in Food Quality Assessment and Authenticity Verification
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Yan YANG1, Xin WANG2, Jiayi YU3, Hongying LI1, Nan ZHANG4, *, Yudong SHI1, *
Affiliations
  • 1Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
  • 2Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
  • 3China Association of Bakery & Confectionery Industry, Beijing 100833, China
  • 4Tianjin Tianshi Wangyue Halal Food Co., Ltd, Tianjin 300110, China
Published: 2026-06-01 doi: 10.13386/j.issn1002-0306.2025060227
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Proteomics, a hallmark of the post-genomic era in life sciences, is found broad application in disciplines such as food science and biomedicine. Its capacity to rapidly, accurately, and comprehensively characterize the content, composition, structural alterations, and metabolic pathways of protein or peptide biomarkers has positioned it as a powerful tool in quality assessment and authenticity verification. This study systematically outlines the proteomics workflow, encompassing extraction, separation, quantification, identification, and subsequent bioinformatics analysis. It further elaborates on the technology's utility in evaluating quality indicator products, elucidating mechanisms of quality change, assessing differential food quality, facilitating novel product development, detecting adulteration, and verifying species identity for authentication purposes. Finally, future developmental trajectories are discussed, providing a reference point for the continued integration of proteomics in food processing.

proteomics  /  analytical workflow  /  quality assessment  /  authenticity verification  /  development trends
杨燕, 王欣, 俞嘉毅, 李红颖, 张楠, 史玉东. 蛋白质组学技术在食品品质评价及真伪鉴别方面的应用. 食品工业科技, 2026 , 47 (11) : 505 -514 . DOI: 10.13386/j.issn1002-0306.2025060227
Yan YANG, Xin WANG, Jiayi YU, Hongying LI, Nan ZHANG, Yudong SHI. Application of Proteomics Technology in Food Quality Assessment and Authenticity Verification[J]. Science and Technology of Food Industry, 2026 , 47 (11) : 505 -514 . DOI: 10.13386/j.issn1002-0306.2025060227
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Year 2026 volume 47 Issue 11
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doi: 10.13386/j.issn1002-0306.2025060227
  • Receive Date：2025-06-19
  • Online Date：2026-10-22
  • Published：2026-06-01
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  • Received：2025-06-19
Affiliations
    1Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011500, China
    2Chinese Academy of Quality and Inspection & Testing, Beijing 100176, China
    3China Association of Bakery & Confectionery Industry, Beijing 100833, China
    4Tianjin Tianshi Wangyue Halal Food Co., Ltd, Tianjin 300110, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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