摘要
近年来,组学因其在揭示生物体内复杂生化作用及宏观调控动态网络体系机制方面作用突出,受到食品和营养领域研究学者的广泛关注,并已被应用于食品领域研究中。文章从组学基本概念出发,重点阐述了基因组学、转录组学、蛋白质组学、代谢组学在食品领域的应用研究,并展望了利用组学工具进行食品原料控制、品质提升与安全机理剖析的应用前景。
In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.
作者
李林
邓娜
张博
李慧
刘妙
王建辉
LI Lin;DENG Na;ZHANG Bo;LI Hui;LIU Miao;WANG Jian-hui(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Modern Industrial College of Prepared Dishes,Changsha University of Science and Technology,Changsha,Hunan 410114,China;Hunan Provincial Engineering Technology Research Center of Intelligent Manufacturing and Quality Safety of Xiang Flavoured Compound Seasoning for Chain Catering,Liuyang,Hunan 410023,China)
出处
《食品与机械》
CSCD
北大核心
2023年第2期17-24,共8页
Food and Machinery
基金
湖南省自然科学基金杰出青年科学基金项目(编号:2021JJ10007)
湖南省科技重点研发项目(编号:2021NK2015,2019SK2121)
湖南省科技人才托举工程中青年学者培养计划项目(编号:2019TJ-Q01)
长沙理工大学研究生科研创新项目(编号:2021SS83)。