Abstract

The capability of a capillary LC-Q-TOF mass spectrometer system as a qualitative tool for theidentification and confirmation of milk allergens in thermally processed food was investigated. Milkpowder incurred cookies were produced in-house and chosen as the model food matrix. Tounequivocally assess the presence of milk allergens, samples testing positive to ELISA were analysed bya capillary LC-Q-TOF MS/MS method in order to identify specific peptides that can be used as markersfor milk allergens. Results show that a-S1 casein was the protein identified with the highest score(in 100 mgg1milk powder incurred cookies) and its identity was confirmed by detection of the peptidesm/z 692.86 and 634.34 and their specific MS/MS ions providing a fingerprint for a-S1 casein. Besidesthat, other milk proteins were highlighted by performing database searching. The proteomic MS-basedmethod employing a capillary LC-Q-TOF system proved to be a valuable tool to carry out qualitativeand confirmative analysis to trace contamination of milk allergens in processed food matrices.

Autore Pugliese

• Monaci Linda

Tutti gli autori

• Monaci L.; Norgaard J.V.; van Hengel A.J.

Titolo volume/Rivista

Analytical methods

Anno di pubblicazione

2010

ISSN

1759-9660

ISBN

Non Disponibile

Numero di citazioni Wos

Nessuna citazione

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Numero di citazioni Scopus

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Settori ERC

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Codici ASJC

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