Nebraska U FARRP - Soy Quantitative Method

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Quantification of total soy protein in incurred food system2020-11-19 12:13:2533618943
Targeted mass spectrometry quantification of total soy protein residues from commercially processed ingredients for food allergen management
Data License: CC BY 4.0 | ProteomeXchange: PXD022639
  • Organism: Glycine max
  • Instrument: Q Exactive Plus
  • SpikeIn: No
  • Keywords: Soybean; food allergen; quantification; LC-MS/MS; mass spectrometry
  • Lab head: Melanie Downs Submitter: Shimin Chen
Soybean is one of the most commonly allergenic foods in the U.S., and the ubiquity and variety of commercial soy ingredients in the food industry make it a challenging allergen to avoid. The processing methods used to produce soy-derived ingredients result in protein modifications that often substantially impact detection and quantification with commonly used antibody-based methods. This study aimed to develop a mass spectrometry (MS)-based method capable of quantifying commercially processed soy ingredients in food matrices. A quantification strategy using external standards with internal calibrants was developed and evaluated, resulting in the ultimate use of a matrix-independent standard curve of non-roasted soy flour with milk proteins as carrier proteins. The method performance was evaluated by quantifying six soy-derived ingredients in incurred food matrices. Out of the twelve ingredient-matrix combinations with 10 ppm incurred total soy protein, eight had maximum recoveries between 60-120%. Compared with three commercial ELISA kits, the MS method showed a substantial advantage in quantifying the highly processed soy proteins in food matrices.
Created on 11/19/20, 12:13 PM

The raw data and search results for the spectrum library used with the Skyline document are available on PRIDE with the ProteomeXchange accession PXD008699.