A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies
- PDF / 1,092,364 Bytes
- 19 Pages / 595.276 x 790.866 pts Page_size
- 19 Downloads / 164 Views
PAPER IN FOREFRONT
A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept Maria José Martinez-Esteso 1,2 & Gavin O’Connor 1,3 & Jørgen Nørgaard 1 & Andreas Breidbach 1 & Marcel Brohée 1 & Elena Cubero-Leon 1 & Chiara Nitride 1,4 & Piotr Robouch 1 & Hendrik Emons 1 Received: 28 July 2020 / Revised: 14 September 2020 / Accepted: 17 September 2020 # The Author(s) 2020
Abstract 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. Keywords Food allergen detection . Metrological traceability . Mass spectrometry . Peptide standards . Protein quantification . Processed food
Introduction European Union (EU) Regulation No. 1169/2011 requires the correct labelling of 14 priority allergenic ingredients in foodstuff Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00216-020-02959-0) contains supplementary material, which is available to authorized users. * Hendrik Emons [email protected] 1
European Commission, Joint Research Centre, Retieseweg 111, 2440 Geel, Belgium
2
Present address: Departamento de Agrochímica y Biochímica, University of Alicante, Carretera de San Vicente del Raspeig s/n, 03690 San Vicente del Raspeig, Alicante, Spain
3
Present address: Physikalisch-Technische Bundesanstalt, Bundesallee 100, 38116 Brunswick, Germany
4
Present address: Department of Agriculture, University of Naples ‘Federico II’, 80138 Naples, Italy
to guide allergen sufferers in making informed choices [1]. Any hazard arising from the unintentional presence in food of those substances, for instance as a result of cross-contamination, must conform to the provisions of Regulation (EC) No. 178/2002
Data Loading...
