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LC–Q–TOF–MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers

By Beata Mikołajczak, Emilia Fornal and Magdalena Montowska


Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and &#946;-conglycinin, pea vicilin and provicilin, milk &#945;<sub>S1</sub>-casein, &#946;-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins and peptides were observed in all burgers containing additives. Milk and pea proteins were included in powdered mixes but were not detected in burgers, indicating that their content was below the limit of detection. The study demonstrates that the proposed method can be implemented to analyse protein additives in cooked burgers; however, the presence of low amounts of additives, below 1&#8315;2%, should be further confirmed by using a more sensitive triple quadrupole instrument

Topics: food authenticity, beef burgers, soy, pea, milk and beetroot proteins, allergenic proteins, peptide markers, LC-Q-TOF-MS/MS, Organic chemistry, QD241-441
Publisher: MDPI AG
Year: 2018
DOI identifier: 10.3390/molecules24010018
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