Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China
文献类型：期刊论文
| 作者 | Sheuchenko, Anna1; Yang, Yimin2,3; Knaust, Andrea1; Thomas, Henrik1; Jiang, Hongen2; Lu, Enguo4; Wang, Changsui2; Sheuchenko, Andrej1; Wang, CS (reprint author), Univ Chinese Acad Sci, Dept Archaeometry, Beijing 100049, Peoples R China. |
| 刊名 | JOURNAL OF PROTEOMICS
 |
| 出版日期 | 2014-06-13 |
| 卷号 | 105期号:1页码:363-371 |
| 关键词 | Gelc-ms/ms Ancient Organic Residues Ancient Foods Cereals Fermentation Archeometry |
| ISSN号 | 1874-3919 |
| 文献子类 | Article |
| 英文摘要 | We report on the geLC-MS/MS proteomics analysis of cereals and cereal food excavated in Subeixi cemetery (500-300 BC) in Xinjiang, China. Proteomics provided direct evidence that at the Subexi sourdough bread was made from barley and broomcorn millet by leavening with a renewable starter comprising baker's yeast and lactic acid bacteria. The baking recipe and flour composition indicated that barley and millet bread belonged to the staple food already in the first millennium BC and suggested the role of Turpan basin as a major route for cultural communication between Western and Eastern Eurasia in antiquity. |
| WOS关键词 | SPECIES PROTEIN IDENTIFICATION ; MASS-SPECTROMETRY ; GEL-ELECTROPHORESIS ; POLYACRYLAMIDE-GELS ; DRIVEN PROTEOMICS ; LC-MS/MS ; ORGANISMS ; BEVERAGES ; GENOMES ; MILLET |
| WOS研究方向 | Biochemistry & Molecular Biology |
| 语种 | 英语 |
| WOS记录号 | WOS:000338600000029 |
| 资助机构 | Max Planck Society; National Science Foundation in China [41172164]; CAS Strategic Priority Research Program [XDA05130303] |
| 公开日期 | 2014-12-12 |
| 源URL | [http://119.78.100.205/handle/311034/5154]  |
| 专题 | 古脊椎动物与古人类研究所_古人类及旧石器研究室 |
| 通讯作者 | Wang, CS (reprint author), Univ Chinese Acad Sci, Dept Archaeometry, Beijing 100049, Peoples R China. |
| 作者单位 | 1.MPI Mol Cell Biol & Genet, D-01307 Dresden, Germany 2.Univ Chinese Acad Sci, Dept Archaeometry, Beijing 100049, Peoples R China 3.Chinese Acad Sci, Inst Vertebrate Paleontol & Paleoanthropol, Key Lab Vertebrate Evolut & Human Origins, Beijing 100044, Peoples R China 4.Xinjiang Cultural Relics & Archaeol Inst, Urumqi 830000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Sheuchenko, Anna,Yang, Yimin,Knaust, Andrea,et al. Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China[J]. JOURNAL OF PROTEOMICS,2014,105(1):363-371. |
| APA | Sheuchenko, Anna.,Yang, Yimin.,Knaust, Andrea.,Thomas, Henrik.,Jiang, Hongen.,...&Wang, CS .(2014).Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China.JOURNAL OF PROTEOMICS,105(1),363-371. |
| MLA | Sheuchenko, Anna,et al."Proteomics identifies the composition and manufacturing recipe of the 2500-year old sourdough bread from Subeixi cemetery in China".JOURNAL OF PROTEOMICS 105.1(2014):363-371. |
入库方式： OAI收割
来源：古脊椎动物与古人类研究所
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