Differentiation and quantification of bovine and pork gelatin using UPLC-QTOF and ATR-FTIR spectroscopy: Addressing challenges in mixed gelatin analysis and detection.

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-11-08 DOI:10.1016/j.foodchem.2024.141883

Hassan M Hassan, Usama D Souka, Salma M Hassan

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Abstract

The amino acid sequence dictates protein folding and spatial structure, essential for understanding their behavior. Gelatin, important in industry and biomedicine, demands accurate source authentication due to ethical and dietary concerns. This study explores differentiating and quantifying bovine and pork gelatin using UPLC-QTOF and ATR-FTIR spectroscopy. UPLC-QTOF identified distinct ions for pure bovine (m/z + 962.1471, NRLHFFK) and pork gelatin (m/z + 653.0289, YNEVK) but struggled with mixed gelatins due to protein-protein interactions altering peptide ion profiles. ATR-FTIR was employed to leverage ethanol's differential effects on gelatin's amide bands for quantifying pork gelatin contamination in bovine gelatin. The method showed a strong linear correlation (R² = 0.9994) with contamination levels and amide band transmission, with detection and quantification limits of 0.85 and 2.85 mg/100 mg, respectively. It effectively identified pork gelatin in halal candy, with recovery rates from 50.05 % to 103.69 %, highlighting ATR-FTIR's potential for accurate gelatin analysis.

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利用 UPLC-QTOF 和 ATR-FTIR 光谱对牛明胶和猪明胶进行区分和定量：应对混合明胶分析和检测中的挑战。

氨基酸序列决定了蛋白质的折叠和空间结构，对了解蛋白质的行为至关重要。明胶在工业和生物医学中非常重要，出于道德和饮食方面的考虑，明胶需要准确的来源鉴定。本研究利用 UPLC-QTOF 和 ATR-FTIR 光谱对牛明胶和猪明胶进行了区分和量化。UPLC-QTOF 鉴别出了纯牛明胶（m/z + 962.1471，NRLHFFK）和猪明胶（m/z + 653.0289，YNEVK）的不同离子，但由于蛋白质与蛋白质之间的相互作用会改变肽离子的分布，因此在混合明胶的鉴别中遇到了困难。利用乙醇对明胶酰胺带的不同影响，ATR-FTIR 被用来量化牛明胶中的猪明胶污染。该方法与污染水平和酰胺带透射率呈强线性相关（R2 = 0.9994），检测和定量限分别为 0.85 和 2.85 mg/100mg。该方法有效地鉴定了清真糖果中的猪明胶，回收率在 50.05 % 至 103.69 % 之间，凸显了 ATR-FTIR 在准确分析明胶方面的潜力。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.