Determination of Soybean Protein in Steak Products by Liquid Chromatography-Tandem Mass Spectrometry

Abstract

Abstract: A method for the determination of soybean protein in steak products by liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed. Firstly, the soybean specific peptides were identified and screened based on the high-resolution mass spectrometry with the accurate mass resolution and the Unitprot database. Then, the soybean peptide sequences were converted into ion information by the skyline software. Next, the soybean specific peptides were confirmed by LC-MS/MS, and the soybean peptides for quantification were further carried out. Finally, 3 quantitative peptides with good linearity and recovery rate were selected, which were GSDLVNVR, VSDDENNNYK, and LVCCPQQAEDDK. The linear correlation coefficients were all above 0.99, the recoveries were 81.7%~115.8%, and the precision was less than 13%. The minimum detection limit was 0.15%, the limit of quantification was 0.5%, and the soybean protein contents of 28 commercially available steaks were determined. The results showed that the method had good specificity and high accuracy, and can be applied to other meat products.

Key words: liquid chromatography tandem mass spectrometry (HPLC-MS/MS), peptide identification, steak, soybean protein, quantitative

CLC Number:

TS207.3

Ying-Ying LI ZHANG Yingying Shi-Lei Li. Determination of Soybean Protein in Steak Products by Liquid Chromatography-Tandem Mass Spectrometry[J]. FOOD SCIENCE, 0, (): 0-0.

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