A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat
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- 作者：Wolfgang Jira ; wolfgang.jira@mri.bund.de ; Fredi Schwä ; gele
- 关键词：Transglutaminase ; Streptomyces mobaraensis ; Formed meat ; HPLC&ndash ; MS/MS ; Tryptic marker peptides
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 April 2017
- 年：2017
- 卷：221
- 期：Complete
- 页码：1970-1978
- 全文大小：867 K
- 卷排序：221
文摘
Characteristic tryptic marker peptides for microbial transglutaminase were identified. A HPLC–MS/MS detection of transglutaminase in restructured meat is possible. The developed method is suitable for restructured pork, beef, chicken, and turkey. Heating and pre-treatment of restructured meat did not influence the detectability. The LOD is about a factor of 10 below the recommended amount of transglutaminase.