LC⁻Q⁻TOF⁻MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers.

ABSTRACT: Beef burgers are a popular food choice, due to their taste and convenience. The extensive range of beef burgers with different flavours currently offered on the market is adding to their growing consumption. This study detected and identified specific non-meat proteins and peptide markers originating from functional preparations, i.e., powdered mixes of protein additives and spices, used as meat substitutes in the production of ready-to-cook beef burgers. Twenty-eight soy proteins, including isoforms (nine milk-, three pea- and one beetroot-specific protein) were found concurrently with a set of peptide markers unique to soy glycinin and β-conglycinin, pea vicilin and provicilin, milk α_S1-casein, β-lactoglobulin, as well as beetroot elongation factor 2. Soy and beetroot proteins

SUBMITTER: Mikolajczak B 

PROVIDER: S-EPMC6337087 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature