A Parallel Reaction Monitoring Mass Spectrometry Method for Detection of Both Casein and Whey Milk Allergens from a Baked Food Matrix.
2020
Milk
allergy is among the most common food allergies present in
early childhood, which in some cases may persist into adulthood as
well. Proteins belonging to both casein and whey fractions of milk
can trigger an allergic response in susceptible individuals. Milk
is present as an ingredient in many foods, and it can also be present
as casein- or whey-enriched milk-derived ingredients. As whey proteins
are more susceptible to thermal processing than caseins, conventional
methods often posed a challenge in accurate detection of whey allergens,
particularly from a processed complex food matrix. In this study,
a targeted mass spectrometry method has been developed to detect the
presence of both casein and whey allergens from thermally processed
foods. A pool of 19 candidate peptides representing four casein proteins
and two whey proteins was identified using a discovery-driven target
selection approach from various milk-derived ingredients. These target
peptides were evaluated by parallel reaction monitoring of baked cookie
samples containing known amounts of nonfat dry milk (NFDM). The presence
of milk could be detected from baked cookies incurred with NFDM at
levels as low as 1 ppm using seven peptides representing α-,
β-, and κ-casein proteins and three peptides representing
a whey protein, β-lactoglobulin, by this consensus PRM method.
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