Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides

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http://hdl.handle.net/10138/320671

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Arju , G , Taivosalo , A , Pismennoi , D , Lints , T , Vilu , R , Daneberga , Z , Vorslova , S , Renkonen , R & Joenvaara , S 2020 , ' Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides ' , Foods , vol. 9 , no. 8 , 979 . https://doi.org/10.3390/foods9080979

Title: Application of the UHPLC-DIA-HRMS Method for Determination of Cheese Peptides
Author: Arju, Georg; Taivosalo, Anastassia; Pismennoi, Dmitri; Lints, Taivo; Vilu, Raivo; Daneberga, Zanda; Vorslova, Svetlana; Renkonen, Risto; Joenvaara, Sakari
Contributor: University of Helsinki, HUSLAB
University of Helsinki, HUSLAB
Date: 2020-08
Language: eng
Number of pages: 11
Belongs to series: Foods
ISSN: 2304-8158
URI: http://hdl.handle.net/10138/320671
Abstract: Until now, cheese peptidomics approaches have been criticised for their lower throughput. Namely, analytical gradients that are most commonly used for mass spectrometric detection are usually over 60 or even 120 min. We developed a cheese peptide mapping method using nano ultra-high-performance chromatography data-independent acquisition high-resolution mass spectrometry (nanoUHPLC-DIA-HRMS) with a chromatographic gradient of 40 min. The 40 min gradient did not show any sign of compromise in milk protein coverage compared to 60 and 120 min methods, providing the next step towards achieving higher-throughput analysis. Top 150 most abundant peptides passing selection criteria across all samples were cross-referenced with work from other publications and a good correlation between the results was found. To achieve even faster sample turnaround enhanced DIA methods should be considered for future peptidomics applications.
Subject: dairy product analysis
cheese peptidomics
cheesemaking
data-independent acquisition
BIOACTIVE PEPTIDE
PRATO CHEESE
IDENTIFICATION
PROFILE
PROTEOLYSIS
ORIGIN
MILK
416 Food Science
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