首页> 外文会议>Intentional and unintentional contaminants in food and feed >Chapter 11 Detection and Confirmation of Food Allergen using Mass Spectrometric Techniques: Characterization of Allergens in Hazelnut using ESI and MALDI Mass Spectrometry
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Chapter 11 Detection and Confirmation of Food Allergen using Mass Spectrometric Techniques: Characterization of Allergens in Hazelnut using ESI and MALDI Mass Spectrometry

机译:第11章使用质谱技术检测和确认食品过敏原:使用ESI和MALDI质谱表征榛子中的过敏原

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摘要

Mass spectrometric techniques were used to identify and characterize allergens in a hazelnut protein extract either directly in solution or after separation on 1D and 2D gels. Five major proteins were identified including Cor a 8 (Lipid transfer protein precursor), Cor a 1, Cor a 9 (11S globulin-like protein), Cor a 11 (48 kDA glycoprotein precursor) and Oleosin. The protein extract was either digested with trypsin followed by analysis using electrospray and MALDI for peptides, or the intact proteins were analyzed directly with MALDI. Complementary results were obtained from both methods. A new data acquisition method using alternating low and high energy acquisition was also investigated.
机译:质谱技术可用于直接在溶液中或在1D和2D凝胶上分离后鉴定和表征榛子蛋白提取物中的过敏原。确定了五种主要蛋白质,包括Cor a 8(脂质转移蛋白前体),Cor a 1,Cor a 9(11S球蛋白样蛋白),Cor a 11(48 kDA糖蛋白前体)和Oleosin。可以用胰蛋白酶消化蛋白质提取物,然后使用电喷雾和MALDI对肽进行分析,或者用MALDI直接分析完整蛋白质。两种方法均获得了互补的结果。还研究了一种使用低能量和高能量交替采集的新数据采集方法。

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  • 会议地点 New Orleans LA(US);New Orleans LA(US)
  • 作者单位

    Bureau of Chemical Safety, Food Directorate, Sir Frederick Banting Research Centre, Health Canada, Ottawa, Ontario K1A 0K9;

    rnBureau of Chemical Safety, Food Directorate, Sir Frederick Banting Research Centre, Health Canada, Ottawa, Ontario K1A 0K9;

    rnBureau of Chemical Safety, Food Directorate, Sir Frederick Banting Research Centre, Health Canada, Ottawa, Ontario K1A 0K9;

    rnBureau of Chemical Safety, Food Directorate, Sir Frederick Banting Research Centre, Health Canada, Ottawa, Ontario K1A 0K9;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类 食品工业;
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