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Study on the authenticity determination of plant-based proteins based on soybean allergens
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Xuan WANG1, Jun-Kai HUANG1, Wei-Heng KONG1, Juan-Qiang WANG1, Ying-Ying ZHANG1, Wen-Ping GUO1, Wen-Tao ZHAO1, 2, *
Journal of Food Safety & Quality | 2025, 16(12) : 59 - 68
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Journal of Food Safety & Quality | 2025, 16(12): 59-68
Highlight: “The 14th Five-Year Plan” National Key Research and Development Program of China—Key Technology Research and Standardized Application for Panoramic Analysis of Food Authenticity
Study on the authenticity determination of plant-based proteins based on soybean allergens
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Xuan WANG1, Jun-Kai HUANG1, Wei-Heng KONG1, Juan-Qiang WANG1, Ying-Ying ZHANG1, Wen-Ping GUO1, Wen-Tao ZHAO1, 2, *
Affiliations
  • 1 China Meat Research Center, Beijing 100068, China
  • 2 China Customs Science and Technology Research Center, Beijing 100026, China
Published: 2025-06-25 doi: 10.19812/j.cnki.jfsq11-5956/ts.20241224001
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Objective To establish a detection method for soybean allergens in plant-based protein products based on ultra performance liquid chromatography-tandem mass spectrometry, and conduct research on the quantification and authenticity determination of allergy protein in plant-based protein products. Methods After the soybean protein isolate was hydrolyzed by trypsin, the data were collected by high resolution mass spectrometry and matched with the Uniprot database to screen out the soybean specific allergen peptides. The response surface design was adopted to optimize the extraction conditions of the allergen protein, thereby constructing the quantitative method of allergens. Actual sample tests were conducted on commercially available plant-based protein products to preliminarily obtain the content of soybean allergy proteins in different plant-based protein products. Results The 6 kinds of soybean quantitative peptides with good linearity and correlation coefficients above 0.995 were selected. The limits of detection and the limits of quantification of the method were 0.182-2.08 µg/g and 0.607-6.920 µg/g. The spiked recoveries were 97.1%-126.6% and the intra-day and inter-day precisions were 5.17%-10.20% and 5.02%-11.70%. Conclusion This method has strong specificity and high sensitivity, and can well detect plant-based protein products, achieving accurate quantification of soybean allergens without isotope-labeled peptide segments. It has a good application prospect in the detection of allergen in plant-based protein products. Meanwhile, it can achieve the identification of adulteration in plant-based protein products and the discrimination of allergic information on food labels.

plant-based proteins  /  soybean allergens proteins  /  ultra performance liquid chromatography-tandem mass spectrometry  /  specific peptide  /  response surface optimization
Xuan WANG, Jun-Kai HUANG, Wei-Heng KONG, Juan-Qiang WANG, Ying-Ying ZHANG, Wen-Ping GUO, Wen-Tao ZHAO. Study on the authenticity determination of plant-based proteins based on soybean allergens[J]. Journal of Food Safety & Quality, 2025 , 16 (12) : 59 -68 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20241224001
Year 2025 volume 16 Issue 12
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20241224001
  • Receive Date:2024-12-24
  • Online Date:2026-01-13
  • Published:2025-06-25
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  • Received:2024-12-24
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    1 China Meat Research Center, Beijing 100068, China
    2 China Customs Science and Technology Research Center, Beijing 100026, China
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表12种不同金属材料的力学参数

Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)

Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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