Aim of the study: In order to support ELISA results, the aim was to find a sensitive and reliable method for milk allergen detections in bakery. Validation of the method on the basis of the existing bioanalytical guidelines.
Analyte: Two unique peptides of casein alpha 1 (one of the most abundant milk protein)
Methodology: Protein content was extracted from bakery products and then digested by trypsin for the following LC-MS/MS analysis. Betweend the two peptides of casein alpha 1 chosen, one of them was used for the validation of the method and therefore for the direct quantification of milk traces.
Application field: Allergens in food.
Development stage: R&D.
Customer: A public authority for the food safety and quality control.
Results: In this work, a LC-MS/MS method was set up and validated for the detection of milk contamination in bakery products. Remarkable results were obtained for limit of detection (LOD) and limit of quantification (LOQ): 1.3 and 4.0 mg milk/kg cookies, respectively.
Advantage of the methodology: In comparison to ELISA assay, this method allows a direct detection of allergen. Moreover, easy sample preparation method focused on a single protein (few steps, no alkylation, etc.) makes this approach reliable and easy to be applied to the management of the allergenic risk by food manufacturers.