کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1266302 | 1496851 | 2015 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
HPLC-MS/MS-Detection of Caseins and Whey Proteins in Meat Products
ترجمه فارسی عنوان
تشخیص HPLC-MS/MS از کازئین و پروتئین های سرم در محصولات گوشتی
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
Screening methods for the mass spectrometric detection of caseins and whey proteins in meat products have been developed. After tryptic digestion, two α-S1-casein and two β-lactoglobulin marker peptides were measured by HPLC-MS/MS. For matrix calibrations, emulsion-type sausages with different concentrations of milk and whey protein (ppm level) were produced. The limits of detection (LODs) were below 1 ppm for milk protein and about 3 ppm for whey protein. The determination coefficients for the correlation between peak area of the marker peptides and the concentrations of milk and whey proteins were R2≥0.9899.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Procedia Food Science - Volume 5, 2015, Pages 129-132
Journal: Procedia Food Science - Volume 5, 2015, Pages 129-132