Detection of Gelatin in Vegetarian Foods and Beverages Using a Proteomics Approach with Liquid Chromatography-Mass Spectrometry (LC-MS)
Abstract:
This project was designed to provide analytical protocols using characteristic peptides obtained by acid hydrolysis to screen and confirm the presence of gelatine at trace levels in plant based foods and beverages. The developed methods take advantage of the unique sensitivity and specificity of mass spectrometric detection methods. In addition, the peptides were derivatised using fluorogenic reagents to investigate a potential method utilizing High Performance Thin Layer and Liquid Chromatography (HPTLC and HPLC). Such procedures are relatively low cost, accurate and robust making them ideal for application in food regulatory laboratories
