Mass spectrometry detection of fraudulent use of cow whey in water buffalo, sheep, or goat Italian ricotta cheese
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- 作者：Serena Camerinia ; 1 ; serena.camerini@iss.it" class="auth_mail" title="E-mail the corresponding author ; Emanuela Montepelosob ; 1 ; Marialuisa Casellaa ; Marco Crescenzia ; Rosa Maria Marianellab ; Fabio Fusellib ; f.fuselli@politicheagricole.gov.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：Mass spectrometry ; Ricotta cheese ; β-Lactoglobulin ; α-Lactalbumin ; Whey proteins
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PB
- 页码：1240-1248
- 全文大小：535 K
文摘
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A method for forensic detection of ricotta cheese adulteration is reported.
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A method to detect extraneous cow whey proteins in ricotta cheese was developed.
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β-Lactoglobulin and α-lactalbumin reveal the presence of cow whey in ricotta cheese.
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Mass spectrometry exploits species-specific β-lactoglobulin and α-lactalbumin peptides.