<<< Full experiment listing


PXD010843 is an original dataset announced via ProteomeXchange.

Dataset Summary
TitleDetection of Six Commercially Processed Soy ingredients in an Incurred Food Matrix Using Parallel Reaction Monitoring
DescriptionSoybean is one of the major allergenic foods in the United States, European Union, and many other countries. Soybean is commonly processed into different types of soy ingredients to achieve desired properties. The processing, however, may affect the protein profiles and protein structure, thus affecting the detection of soy proteins. Mass spectrometry is a potential alternative to the traditional immunoassays for the detection of soy-derived ingredients in foods. This study aims to develop an LC-MS/MS method that uniformly detects different types of soy-derived ingredients. Target peptides applicable to the detection of six commercial soy ingredients were identified based on the results of MS label-free quantification and a set of selection criteria. The results indicated that soy ingredient processing can result in different protein profiles, mostly affecting the content of minor seed storage proteins. Six soy ingredients were then individually incurred into cookie matrices at different levels. Sample preparation methods were optimized, and a distinct improvement in peptide performance was observed after optimization. Cookies and dough incurred with different soy ingredients at 100 ppm total soy protein showed a similar level of peptide recovery, demonstrating the advantage of the MS method in detecting processed soy ingredients in comparison with antibody-based methods.
ReviewLevelPeer-reviewed dataset
DatasetOriginOriginal dataset
RepositorySupportSupported dataset by repository
PrimarySubmitterShimin Chen
SpeciesList scientific name: Glycine max; NCBI TaxID: 3847;
ModificationListCarbamidomethyl; Oxidation
InstrumentQ Exactive Plus
Dataset History
RevisionDatetimeStatusChangeLog Entry
02018-08-22 14:14:48ID requested
12019-02-14 09:10:22announced
22019-02-14 09:19:18announcedUpdated keywords
Publication List
Chen S, Yang CT, Downs ML, Detection of Six Commercially Processed Soy Ingredients in an Incurred Food Matrix Using Parallel Reaction Monitoring. J Proteome Res, 18(3):995-1005(2019) [pubmed]
Keyword List
submitter keyword: Soybean, food allergen, parallel reaction monitoring
Contact List
Melanie Downs
contact affiliationDepartment of Food Science and Technology, University of Nebraska-Lincoln
contact emailmdowns2@unl.edu
lab head
Shimin Chen
contact affiliationDepartment of Food Science and Technology, University of Nebraska-Lincoln
contact emailshimin@huskers.unl.edu
dataset submitter
Full Dataset Link List
Panorama Public dataset URI