https://scholars.lib.ntu.edu.tw/handle/123456789/626037
標題: | Determination of the soybean allergen Gly m 6 and its stability in food processing using liquid chromatography–tandem mass spectrometry coupled with stable-isotope dimethyl labelling | 作者: | Hsiao J.-T Chen K.-H FUU SHEU |
關鍵字: | Allergen; natto pasteurisation; signature peptide; sterilisation soy milk film | 公開日期: | 2022 | 卷: | 39 | 期: | 6 | 起(迄)頁: | 1033-1046 | 來源出版物: | Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment | 摘要: | A cost-effective method using liquid chromatography–tandem mass spectrometry (LC–MS/MS) coupled with stable-isotope dimethyl labelling was used for the determination of Gly m 6. The validation results revealed that the recoveries and precisions obtained from five spiked levels were in the ranges of 88.8–113.0% and 8.3–22.0%, respectively. The content and stability of the major soybean allergen Gly m 6 in various food processing procedures were evaluated by the quantification results of its surrogate signature peptide. The Gly m 6 content in soybean decreased by 42% after natto fermentation, and by 31% and 35% in pasteurised soymilk and sterilised soymilk, respectively, relative to the raw soymilk. Only 19% of Gly m 6 in raw soymilk was retained in the soymilk film. This study extended the feasibility of dimethyl labelling to soy-based food samples and examined the proteolysis of Gly m 6 in natto fermentation and its thermal instability. © 2022 Taylor & Francis Group, LLC. |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85129161798&doi=10.1080%2f19440049.2022.2056639&partnerID=40&md5=162944137fb66b08e97d03f2ddf39304 https://scholars.lib.ntu.edu.tw/handle/123456789/626037 |
ISSN: | 19440049 | DOI: | 10.1080/19440049.2022.2056639 | SDG/關鍵字: | Cost effectiveness; Fermentation; Isotopes; Liquid chromatography; Mass spectrometry; Pasteurization; Thermodynamic stability; Cost-effective methods; Dimethyl labelling; Liquid chromatography-tandem mass spectrometry; Liquid chromatography/tandem mass spectrometry; Natto pasteurization; Pasteurisation; Signature peptide; Soy milk; Stable isotopes; Sterilization soy milk film; Peptides; allergen; isotope; chemistry; food handling; liquid chromatography; procedures; soybean; tandem mass spectrometry; Allergens; Chromatography, Liquid; Food Handling; Isotopes; Soybeans; Tandem Mass Spectrometry |
顯示於: | 園藝暨景觀學系 |
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