Identification of Marker Peptides for the Whey Protein Quantification in Edam-Type Cheese

Author:

von Oesen Tobias1,Treblin Mascha2,Clawin-Rädecker Ingrid1,Martin Dierk1,Maul Ronald1,Hoffmann Wolfgang1,Schrader Katrin1,Wegner Benjamin3,Bode Katja4,Zink Ralf4,Rohn Sascha25ORCID,Fritsche Jan1ORCID

Affiliation:

1. Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Hermann-Weigmann-Straße 1, 24103 Kiel, Germany

2. Institute of Food Chemistry, Hamburg School of Food Science, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany

3. SGS Germany GmbH, Weidenbaumsweg 137, 21035 Hamburg, Germany

4. Center of Expertise Research & Technology (CoE-R&T), DMK Group (Deutsches Milchkontor GmbH), Flughafenallee 17, 28199 Bremen, Germany

5. Department of Food Chemistry and Analysis, Institute of Food Technology and Food Chemistry, Technische Universität Berlin, TIB 4/3 1, Gustav Meyer Allee 25, 13355 Berlin, Germany

Abstract

Several technologies are available for incorporating whey proteins into a cheese matrix. However, there is no valid analytical method available to determine the whey protein content in matured cheese, to date. Consequently, the aim of the present study was to develop a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method for the quantification of individual whey proteins based on specific marker peptides (‘bottom-up’ proteomic approach). Therefore, the whey protein-enriched model of the Edam-type cheese was produced in a pilot plant and on an industrial scale. Tryptic hydrolysis experiments were performed to evaluate the suitability of identified potential marker peptides (PMPs) for α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). Based on the findings, α-LA and β-LG appeared to be resistant to proteolytic degradation during six weeks of ripening and no influence on the PMP was observed. Good levels of linearity (R2 > 0.9714), repeatability (CVs < 5%), and recovery rate (80% to 120%) were determined for most PMPs. However, absolute quantification with external peptide and protein standards revealed differences in model cheese depending on the PMP, e.g., 0.50% ± 0.02% to 5.31% ± 0.25% for β-LG. As protein spiking prior to hydrolysis revealed differing digestion behavior of whey proteins, further studies are required to enable valid quantification in various cheese types.

Funder

Federal Ministry of Food and Agriculture

Publisher

MDPI AG

Subject

Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science

Reference33 articles.

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4. Deeth, H.C., and Bansal, N. (2018). Whey Proteins: From Milk to Medicine, Academic Press.

5. Incorporation of whey proteins in cheese;Hinrichs;Int. Dairy J.,2001

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