Institute of Meat Technology, Poznan University of Life Sciences, Wojska Polskiego 31, Poznan 60-624, Poland.
Department of Pathophysiology, Medical University of Lublin, Jaczewskiego 8b, Lublin 20-090, Poland.
Food Chem. 2017 Dec 15;237:1092-1100. doi: 10.1016/j.foodchem.2017.06.059. Epub 2017 Jun 9.
This study evaluated the application of label-free, relative quantification of highly processed meat proteins to authenticate processed meat products. Quantitation was based on proteins for which heat-stable and species-specific peptide markers had been detected. Using nano-LC-QTOF-MS/MS, 20 new, heat-stable peptide markers unique to chicken, duck and goose were identified, with significant scores. The method enabled detection of 1%(w/w) of chicken and 1%(w/w) pork in a mixture of the meat of three species, as well as 0.8%(w/w) beef proteins in commercial poultry frankfurters. The proteins' abundance was computed using a spectral matching technique, termed the absolute protein expression (APEX) proteomics tool. This method includes a correction factor for each protein, based on the peptide MS detection probabilities, which are influenced by the physicochemical properties of the peptide. Considerable differences in abundance of myofibrillar and sarcoplasmic proteins were observed between samples and illegal proportions of ingredients were discovered.
本研究评估了非标记、高度加工肉类蛋白质的相对定量在加工肉类产品鉴定中的应用。定量是基于已检测到热稳定和物种特异性肽标记物的蛋白质。使用纳升液相色谱-四极杆飞行时间质谱/质谱（nano-LC-QTOF-MS/MS），鉴定到 20 种新的、热稳定的、鸡肉、鸭肉和鹅肉特有的肽标记物，其得分显著。该方法能够检测到三种肉类混合物中 1%（w/w）的鸡肉和 1%（w/w）的猪肉，以及商业禽肉法兰克福香肠中 0.8%（w/w）的牛肉蛋白。使用一种称为绝对蛋白表达（APEX）蛋白质组学工具的光谱匹配技术来计算蛋白质的丰度。该方法为每种蛋白质都包含一个校正因子，该因子基于肽 MS 检测概率，而肽 MS 检测概率受肽的物理化学性质的影响。在样品之间观察到肌原纤维和肌浆蛋白的丰度存在很大差异，并发现了非法成分的比例。
