Food traceability and authentication - Proteins and peptides
3 important questions on Food traceability and authentication - Proteins and peptides
Is it easier to do DNA or porotien analysis?
Moreover, proteins are more resistant to technological treatment and peptides derived from them can be detected also in heavily processed foods
Peptides and protein analysis is usually easier than DNA analysis. Where present, proteins are usually present in much higher amount than DNA. Their quantification is also much more straightforward (albeit not always easy)
Proteins need to be extracted to be analysed (and this is not straightforward)
What are the 3 methods for protein analysis for food authentication?
- SDS Page on proteins followed by immunological or MS detection (almost never used)
- Elisa on full proteins
- LC/MS on peptides
How does LC/MS on peptides work?
The presence of proteins is identified by the presence of very specific peptide sequences recognized by MRM experiments
Very robust in identification and quantification also in processed foods, requires expensive instruments and trained personnel
Not suitable to large scale screening
Sensitivity in the low ppm range
Very robust in identification and quantification also in processed foods, requires expensive instruments and trained personnel
Not suitable to large scale screening
Sensitivity in the low ppm range
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