Detection of Leguminous Protein in Casein by Nitrogen Stable Isotopes

Casein can legally be substituted with cheaper leguminous proteins in processed foods, such as imitation cheese, as long as the ingredients are declared. The detection of illegal admixtures of leguminous protein requires analytical procedures to identify an undisclosed adulteration of milk products. To investigate the suitability of stable isotope analyses as an alternative to more sophisticated methods, variations in d 15 N of soya (n = 27) and peanut (n = 10) protein, as well as casein (n = 14) were determined. Significant differences were established between d 15 N of casein (4.45 – 6.94‰) and soya (0.25 – 2.37‰) as well as peanut (0.70 – 2.13‰) protein. An average limit of detection for leguminous protein in casein was determined to be 2.1%, provided both components were available for additional analyses. Under practical conditions of food control, i.e., without having access to the actual ingredients, the variability of d 15 N resulted in an average limit of detection of 26.4%. Because protein d 15 N can be determined rapidly in crude food samples without elaborate sample preparation, stable isotope analysis can be used as a rapid screening method to determine the presence of higher amounts of leguminous protein in cheese and, in particular, to easily distinguish imitation cheese from cheese.