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|dc.identifier.citation||NUTRIENTS vol. 4 no. 2 p. 132-150||en_GB|
|dc.description.abstract||There is a need for selective and sensitive methods to detect the presence of food allergens at trace levels in highly processed food products. In this work, a combination of non-targeted and targeted proteomics approaches are used to illustrate the difficulties encountered in the detection of the major peanut allergens Ara h 1, Ara h 2 and Ara h 3 from a representative processed food matrix. Shotgun proteomics was employed for selection of the proteotypic peptides for targeted approaches via selective reaction monitoring. Peanut presence through detection of the proteotypic Ara h 3/4 peptides AHVQVVDSNGNR (m/z 432.5, 3+) and SPDIYNPQAGSLK (m/z 695.4, 2+) was confirmed and the developed method was able to detect peanut presence at trace levels (≥10 μg peanut g−1 matrix) in baked cookies.||en_GB|
|dc.description.sponsorship||JRC.D.5-Food Safety and Quality||en_GB|
|dc.title||Current challenges in detecting food allergens by shotgun and targeted proteomic approaches: A case study on traces of peanut allergens in baked cookies||en_GB|
|dc.type||Articles in periodicals and books||en_GB|
|JRC Directorate:||Health, Consumers and Reference Materials|
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