We use cookies on our website. Some are necessary for the operation of the website. You can also allow cookies for statistical purposes. You can adjust the data protection settings or agree to all cookies directly.
Data Protection Declaration
Imprint
Detection of added enzymes in food using mass spectrometry (EnzNaMas)
Project
Project code: MRI-NRZ-08-2022-18
Contract period: 01.01.2022
- 31.12.2025
Purpose of research: Experimental development
In the food industry, enzymes are added to food for numerous applications, mostly for technological reasons. Lipases, amylases, laccases and proteases are used for the production of baked goods, oils, dairy products, fish, meat and beverages. These are subject to the national laws of the EU member states until the “Register of food enzymes to be considered for inclusion in the union list” (EC 1331/2008, EC 1332/2008) comes into force. In Germany, food enzymes are used as food additives (lysozyme, E 1105, preservative / invertase, E 1103 humectant) or as processing aids. The latter assumes that the food enzymes no longer have any technological effects, i. e. are deactivated. Issues of authenticity relate to the deliberate addition of non-approved enzymes (unauthorized addition) or the deliberately omitted specification of approved enzymes (incorrect declaration). Examples would be the addition of lysozyme to “Mozzarella Tradizionale” (a “traditional specialities guaranteed”) or the hydrolysis of sucrose in syrup with invertase to disguise the adulteration of honeys by the syrups. So far there is only one official method for such a detection (March 2021, § 64 LFGB): L06.00-70 - Detection of microbial transglutaminase from Streptomyces mobaraensis in meat and meat products using liquid chromatography and tandem mass spectrometry (LC-ESI-MS/MS ). The aim is to establish mass spectrometric methods analogous to L06.00-70 for the detection of lysozyme in cheese and beer, as well as invertase in marzipan. These methods are to be combined to form a multi-method. Subsequently, detection methods for testing the deactivation of the enzymes will be developed. All methods should be published in international journals and then introduced into the § 64 LFGB working group. Further detection methods will be developed as required.
The project belongs to the permanent task "New / further development of methods for the authenticity control" in the topic area "production methods" in the area of responsibility "analytical methods for the food authenticity control".
Section overview
Subjects
- Food Chemistry
- Food Processing
Funding programme
Excutive institution
MRI - National Reference Centre for Authentic Food (MRI-NRZ)
