Department of Food and Drug , University of Parma , Parco Area delle Scienze 27/A , 43124 Parma , Italy.
Department of Human Sciences and Quality of Life Promotion , Telematic University San Raffaele Roma , via Val Cannuta 247 , 00166 Rome , Italy.
J Am Soc Mass Spectrom. 2020 Feb 5;31(2):240-248. doi: 10.1021/jasms.9b00109. Epub 2020 Jan 3.
Enzymatic improvers are enzymes obtained from microbial or fungal cultures, added as technical adjuvants to flour, with the aim of improving the dough characteristics in bakery products. They are used in a low ppm range and, being technical adjuvants, can go undeclared on the label. Many types of enzymatic improvers are present on the market, such as amylases, lipases, proteases, xylanases, glucose oxidases, and others, each with a different function. Analytical methods capable of detecting these enzymes are needed, particularly for bakery companies, in order to monitor the quality of raw materials and to detect any undeclared presence. In the present work, specific peptide markers, obtained by enzymatic digestion, have been used to detect the presence of enzymatic improvers by LC-MS/MS techniques. Promising results were obtained for some enzymes acting on the carbohydrate fraction (glucoamylase, glucose oxidase, xylanase) in which amounts as low as 20 ppm could be identified in blind flour samples. For lipases and proteases the method proved to be very effective in terms of specific identification, even if less sensitive.
酶制剂是从微生物或真菌培养物中获得的酶，作为技术助剂添加到面粉中，旨在改善烘焙产品面团的特性。它们的使用浓度在 ppm 级低水平，而且作为技术助剂，标签上可能没有声明。市场上有许多种酶制剂改良剂，如淀粉酶、脂肪酶、蛋白酶、木聚糖酶、葡萄糖氧化酶等，每种都有不同的功能。需要能够检测这些酶的分析方法，特别是对于面包店公司，以便监测原料的质量并检测任何未申报的存在。在本工作中，通过酶解获得了特定的肽标记物，用于通过 LC-MS/MS 技术检测酶制剂改良剂的存在。对于作用于碳水化合物部分的一些酶（糖化酶、葡萄糖氧化酶、木聚糖酶），在盲样面粉中可以识别出低至 20ppm 的含量，得到了有前景的结果。对于脂肪酶和蛋白酶，该方法在特异性鉴定方面非常有效，即使灵敏度较低。
