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|Title:||Feasibility of a Capillary LC/ESI-Q-TOF MS Method for the Detection of Milk Allergens in an Incurred Model Food Matrix|
|Authors:||MONACI Linda; NORGAARD Jorgen; VAN HENGEL Arjon|
|Citation:||ANALYTICAL METHODS vol. 2 no. 7 p. 967-972|
|Publisher:||ROYAL SOC CHEMISTRY|
|Type:||Articles in periodicals and books|
|Abstract:||The capability of a capillary LC-Q-TOF mass spectrometer system as a qualitative tool for the identification and confirmation of milk allergens in thermally processed food was investigated. Milk powder incurred cookies were produced in-house and chosen as the model food matrix. To unequivocally assess the presence of milk allergens, samples testing positive to ELISA were analysed by a capillary LC-Q-TOF MS/MS method in order to identify specific peptides that can be used as markers for milk allergens. Results show that a-S1 casein was the protein identified with the highest score (in 100 mg g-1 milk powder incurred cookies) and its identity was confirmed by detection of the peptides m/z 692.86 and 634.34 and their specific MS/MS ions providing a fingerprint for a-S1 casein. Besides that, other milk proteins were highlighted by performing database searching. The proteomic MS-based method employing a capillary LC-Q-TOF system proved to be a valuable tool to carry out qualitative and confirmative analysis to trace contamination of milk allergens in processed food matrices.|
|JRC Institute:||Health, Consumers and Reference Materials|
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