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Issue 7, 2010
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Feasibility of a capillary LC/ESI-Q-TOFMS method for the detection of milk allergens in an incurred model food matrix

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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 α-S1 casein was the protein identified with the highest score (in 100 μg 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 α-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.

Graphical abstract: Feasibility of a capillary LC/ESI-Q-TOF MS method for the detection of milk allergens in an incurred model food matrix

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Article information


Submitted
22 Dec 2009
Accepted
01 Apr 2010
First published
06 May 2010

Anal. Methods, 2010,2, 967-972
Article type
Technical Note

Feasibility of a capillary LC/ESI-Q-TOF MS method for the detection of milk allergens in an incurred model food matrix

L. Monaci, J. V. Nørgaard and A. J. van Hengel, Anal. Methods, 2010, 2, 967
DOI: 10.1039/C0AY00151A

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