Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 오상석 | * |
dc.date.accessioned | 2023-10-19T16:31:25Z | - |
dc.date.available | 2023-10-19T16:31:25Z | - |
dc.date.issued | 2023 | * |
dc.identifier.issn | 0308-8146 | * |
dc.identifier.other | OAK-33897 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/266348 | - |
dc.description.abstract | A key requirement of liquid chromatography-mass spectrometry (LC-MS)-based allergenic food protein analysis methods is to use protein marker peptides with good analytical performances in LC-MS analysis of commercial processed foods. In this study, we developed a multi-stage walnut protein marker peptide selection strategy involving marker peptide discovery and verification and LC-MS validation of chemically equivalent stable isotope-labeled peptides. This strategy proposed three walnut protein marker peptides, including two new marker peptides. Our LC-MS-based walnut protein analysis method using the three stable isotope-labeled peptides showed acceptable linearity (R2 >0.99), matrix effects (coefficient of variation <±15%), sensitivity (limit of detection >0.3 pg/μL, limit of quantification >0.8 pg/μL), recovery (85.1–103.4%), accuracy, and precision (coefficient of variation <10%). In conclusion, our multi-stage marker peptide selection strategy effectively selects specific protein marker peptides for sensitive detection and absolute quantification of walnut proteins in LC-MS analysis of commercial processed foods. © 2023 Elsevier Ltd | * |
dc.language | English | * |
dc.publisher | Elsevier Ltd | * |
dc.subject | Food allergy | * |
dc.subject | LC-MS | * |
dc.subject | Validation | * |
dc.subject | Walnut marker peptide | * |
dc.title | Discovery, verification, and validation of walnut protein marker peptides using LC-MS approaches | * |
dc.type | Article | * |
dc.relation.volume | 429 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.journaltitle | Food Chemistry | * |
dc.identifier.doi | 10.1016/j.foodchem.2023.136889 | * |
dc.identifier.wosid | WOS:001043135800001 | * |
dc.identifier.scopusid | 2-s2.0-85165225173 | * |
dc.author.google | Kim | * |
dc.author.google | Kyungdo | * |
dc.author.google | Yourim | * |
dc.author.google | Lee | * |
dc.author.google | Hana | * |
dc.author.google | Chaeyoon | * |
dc.author.google | Sooyeon | * |
dc.author.google | Oh | * |
dc.author.google | Sangsuk | * |
dc.author.google | Park | * |
dc.author.google | Zee-Yong | * |
dc.contributor.scopusid | 오상석(7404104074) | * |
dc.date.modifydate | 20240415141303 | * |