Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen
Plant protein beverage adulteration occurs frequently, which may cause health problems for consumers due to the hidden allergens. Hence, a novel method was developed for authentication by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Almond, peanut, walnut and soybea...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2024-11-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250022 |
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| author | Yawei Ning Zhuo Liu Zheng Yang Junmei Ma Yan Zhang Qiang Li |
| author_facet | Yawei Ning Zhuo Liu Zheng Yang Junmei Ma Yan Zhang Qiang Li |
| author_sort | Yawei Ning |
| collection | DOAJ |
| description | Plant protein beverage adulteration occurs frequently, which may cause health problems for consumers due to the hidden allergens. Hence, a novel method was developed for authentication by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Almond, peanut, walnut and soybean were hydrolyzed, followed by separation by NanoLC-Triple TOF MS. The obtained fingerprints were identified by ProteinPilotTM combined with Uniprot, and 16 signature peptides were selected. Afterwards, plant protein beverages treated by trypsin hydrolysis were analyzed with UPLC-MS/MS. This method showed a good linear relationship with R2 > 0.99403. The limit of quantification (LOQ) were 0.015, 0.01, 0.5 and 0.05 g/L for almond, peanut, walnut and soybean, respectively. Mean recoveries ranged from 84.77% to 110.44% with RSDs < 15%. The developed method was successfully applied to the adulteration detection of 31 plant protein beverages to reveal adulteration and false labeling. Conclusively, this method could provide technical support for authentication of plant protein beverages to protect the rights and health of consumers. |
| format | Article |
| id | doaj-art-9885ce082c494e4294a0ca051f021bca |
| institution | DOAJ |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-9885ce082c494e4294a0ca051f021bca2025-08-20T02:45:03ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302024-11-011363371338010.26599/FSHW.2023.9250022Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergenYawei Ning0Zhuo Liu1Zheng Yang2Junmei Ma3Yan Zhang4Qiang Li5College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang 050000, ChinaHebei Food Inspection and Research Institute, Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Shijiazhuang 050000, ChinaPlant protein beverage adulteration occurs frequently, which may cause health problems for consumers due to the hidden allergens. Hence, a novel method was developed for authentication by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Almond, peanut, walnut and soybean were hydrolyzed, followed by separation by NanoLC-Triple TOF MS. The obtained fingerprints were identified by ProteinPilotTM combined with Uniprot, and 16 signature peptides were selected. Afterwards, plant protein beverages treated by trypsin hydrolysis were analyzed with UPLC-MS/MS. This method showed a good linear relationship with R2 > 0.99403. The limit of quantification (LOQ) were 0.015, 0.01, 0.5 and 0.05 g/L for almond, peanut, walnut and soybean, respectively. Mean recoveries ranged from 84.77% to 110.44% with RSDs < 15%. The developed method was successfully applied to the adulteration detection of 31 plant protein beverages to reveal adulteration and false labeling. Conclusively, this method could provide technical support for authentication of plant protein beverages to protect the rights and health of consumers.https://www.sciopen.com/article/10.26599/FSHW.2023.9250022allergenadulteration detectionplant protein beveragesignature peptideuplc-ms/ms |
| spellingShingle | Yawei Ning Zhuo Liu Zheng Yang Junmei Ma Yan Zhang Qiang Li Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen Food Science and Human Wellness allergen adulteration detection plant protein beverage signature peptide uplc-ms/ms |
| title | Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen |
| title_full | Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen |
| title_fullStr | Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen |
| title_full_unstemmed | Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen |
| title_short | Adulteration detection of plant protein beverages by UPLC-MS/MS based on signature peptide of allergen |
| title_sort | adulteration detection of plant protein beverages by uplc ms ms based on signature peptide of allergen |
| topic | allergen adulteration detection plant protein beverage signature peptide uplc-ms/ms |
| url | https://www.sciopen.com/article/10.26599/FSHW.2023.9250022 |
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