HPLC-MS/MS-Detection of Caseins and Whey Proteins in Meat Products |
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| Affiliation: | Max Rubner-Institut (MRI), Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany;Institute of Meat Hygiene and Technology Belgrade, Serbia;DipECVPH Institute of Meat Hygiene and Technology, Freie Universität, Berlin, Germany;Avery Buncic Scientific & English Editorial Services (ABSeeS) |
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| Abstract: | Screening methods for the mass spectrometric detection of caseins and whey proteins in meat products have been developed. After tryptic digestion, two α-S1-casein and two β-lactoglobulin marker peptides were measured by HPLC-MS/MS. For matrix calibrations, emulsion-type sausages with different concentrations of milk and whey protein (ppm level) were produced. The limits of detection (LODs) were below 1 ppm for milk protein and about 3 ppm for whey protein. The determination coefficients for the correlation between peak area of the marker peptides and the concentrations of milk and whey proteins were R2≥0.9899. |
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| Keywords: | milk proteins caseins whey proteins allergens foreign proteins HPLC-MS/MS |
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