A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

Martínez Esteso, María José; O’Connor, Gavin; Nørgaard, Jørgen; Breidbach, Andreas; Brohée, Marcel; Cubero-Leon, Elena; Nitride, Chiara; Robouch, Piotr; Emons, Hendrik; Martínez Esteso, María José; Universidad de Alicante. Departamento de Agroquímica y Bioquímica; Proteómica y Genómica Funcional de Plantas

A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

2020

The establishment of a reference method for the determination of the allergen protein content in a processed food material has been explored. An analytical approach was developed to enable the comparability of food allergen measurement results expressed in a decision-relevant manner. A proof of concept is here presented, resulting in quantity values for the common measurand, namely ‘mass of total allergen protein per mass of food’. The quantities are determined with SI traceability to enable the comparability of reported results. A method for the quantification of total milk protein content in an incurred baked food at a concentration level clinically relevant is presented. The strategy on how to obtain the final analytical result is outlined. Challenges associated with this method are discussed, in particular the optimal extraction of the marker proteins, the complete digestion and release of the peptides in an equimolar fashion, the use of conversion factors to translate the amount of measured proteins into total milk protein and the estimation of the uncertainty contributions as well as of the combined uncertainty of the final result. The implementation of such a reference method for the determination of the total allergen content in a processed food is an important step, which will provide comparable measurement data of relevance to risk assessors.

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Mots clés AGROVOC

mass spectrometry

Informations bibliographiques

Editeur

Springer Nature

D'autres materias

Peptide standards; Bioquímica y biología molecular; Metrological traceability; Protein quantification; Food allergen detection; Processed food

Langue

anglais

Format

application/pdf

Licence

© The Author(s) 2020. Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/., info:eu-repo/semantics/openAccess

ISSN

1618-2642, 1618-2650

Type

Journal Article; Journal Part

Sur AGRIS depuis: 2024-11-28

Date de modification: 2026-02-03

Format: Dublin Core

Fournisseur de données

Cette notice bibliographique a été fournie par Universitat d'Alacant

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Liens

DOI http://hdl.handle.net/10045/110554

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A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

2020

Mots clés AGROVOC

Informations bibliographiques