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Development of analytical methods for the detection of foreign proteins in meat products
Project
Project code: MRI-AA-08-4038
Contract period: 01.05.2014
- 30.04.2017
Purpose of research: Applied research
Within subproject 1 of the research project “Development of analytical methods for the detection of non-declared foreign proteins and added protein hydrolysates to meat products” analytical methods for the simultaneous detection of foreign proteins in meat products will be developed. For this purpose the question, which plant and animal protein sources besides soy, wheat, lupine, egg, and milk can be applied and consequently have to be integrated in the analytical methods will be answered at first. The aim of the subproject is the development of analytical methods for the simultaneous detection of foreign proteins originating from as many potential protein sources as possible. Therefore on the one hand indirect analytical methods on the DNA level applying multiplex real-time PCR will be developed. On the other hand currently developing mass spectrometric methods (HPLC-MS/MS) for the direct detection of wheat, soy, milk and egg proteins with the help of characteristic marker peptides after enzymatic digestion will be enhanced. The limits of detection of these methods are to be in the range of 0.1 to 1%. For the development of the analytical methods emulsion-type sausages with defined contents of several foreign proteins in different concentrations will be produced. In this context the influence of thermal processing on the detectability of foreign proteins applying direct and indirect methods will be investigated in detail. Finally, the developed analytical methods will be validated in interlaboratory studies.
Section overview
Subjects
- Food Chemistry
- Food microbiology
