Allergens are a major food safety concern and incidences of food allergy in industrialised populations has increased in recent times. One of the most common food allergies is that of peanuts. Food regulations for allergens exist in many countries and are being modified regularly as more is understood about allergens and the reactions they cause. This presentation describes the use of time-of-flight mass spectrometry to locate, identify and quantify an allergenic protein in both raw and roasted peanuts. Typical food processing (e.g. food processing) can alter the markers peptides present and amount that they are present in the samples which adds complexity to the analysis.
Similaire à The Analysis of Allergens in Raw and Roasted Peanuts using Nanoscale UPLC & Time of-Flight Mass Spectrometry - Waters Corporation Food Research
Assay Improvement for Protein Therapeutics at Clinical Development StageWeijun Li
Similaire à The Analysis of Allergens in Raw and Roasted Peanuts using Nanoscale UPLC & Time of-Flight Mass Spectrometry - Waters Corporation Food Research (20)