egg ingredients (1)

Polish researchers have identified unique heat stable peptide markers from soya, cow's milk and egg white using trypsin hydrolysis and LC-Q-TOF-MS/MS. The source of the peptides were main allergenic proteins, namely soya glycinin and β-conglycinin, milk α-S1-casein and the whey protein β-lactoglobulin, as well as egg white ovotransferrin and lysozyme C. These peptides were able to detect undeclared ingredients in poultry products such as sausages, frankfurters and sausages, as an alternative method to ELISA or PCR-DNA methods. This method would be useful for both allergen detection and food authenticity.

Read the full paper at: Peptide markers for soya, milk and egg   

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