Reference : Detection of plant protein adulterated in fluid milk using twodimensional gel electrop...
Scientific journals : Article
Life sciences : Food science
Detection of plant protein adulterated in fluid milk using twodimensional gel electrophoresis combined with mass spectrometry
[fr] Détectionde lait adultéré avec des protéines végétales par électrophorèse à 2 dimensions couplée à une spectrométrie de masse
Yang, Jinhui [Faculté Universitaire des Sciences Agronomiques de Gembloux - FUSAGx > > > >]
Zheng, Nan [Chinese academy of agricultural science > > > >]
Yang, Yongxin [Chinese academy for Agricultural Sciences > > > >]
Wang, Jiaqi [Chinese academy for agricultural sciences > > > >]
Soyeurt, Hélène mailto [Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Modélisation et développement >]
Journal of Food Science and Technology
[en] milk ; adulteration ; electrophoresis
[en] The illegal or unlabelled addition of plant protein in milk can cause serious anaphylaxis. For sustainable food security, it is therefore important to develop a methodology to detect non-milk protein in milk products. This research aims to differentiate milk adulterated with plant protein using two-dimensional gel electrophoresis (2-DE) coupled with mass spectrometry. According to the protein spots highlighted on the gel of adulterated milk,b-conglycinin and glycinin were detected in milk adulterated with soy protein, while legumin, vicilin, and convicilin indicated the addition of pea protein, and b-amylase and serpin marked wheat protein. These results suggest that a 2-DE-based protein profile is a useful method to identify milk adulterated with soy and pea protein, with a detection limit of 4% plant protein in the total protein.
Researchers ; Professionals ; Students

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