PXD022639-1

PXD022639 is an original dataset announced via ProteomeXchange.

Title	Targeted mass spectrometry quantification of total soy protein residues from commercially processed ingredients for food allergen management
Description	Soybean is one of the most commonly allergenic foods in the U.S., and the ubiquity and variety of commercial soy ingredients in the food industry make it a challenging allergen to avoid. The processing methods used to produce soy-derived ingredients result in protein modifications that often substantially impact detection and quantification with commonly used antibody-based methods. This study aimed to develop a mass spectrometry (MS)-based method capable of quantifying commercially processed soy ingredients in food matrices. A quantification strategy using external standards with internal calibrants was developed and evaluated, resulting in the ultimate use of a matrix-independent standard curve of non-roasted soy flour with milk proteins as carrier proteins. The method performance was evaluated by quantifying six soy-derived ingredients in incurred food matrices. Out of the twelve ingredient-matrix combinations with 10 ppm incurred total soy protein, eight had maximum recoveries between 60-120%. Compared with three commercial ELISA kits, the MS method showed a substantial advantage in quantifying the highly processed soy proteins in food matrices.
HostingRepository	PanoramaPublic
AnnounceDate	2021-03-29
AnnouncementXML	Submission_2021-03-29_20:25:55.159.xml
DigitalObjectIdentifier
ReviewLevel	Peer-reviewed dataset
DatasetOrigin	Original dataset
RepositorySupport	Supported dataset by repository
PrimarySubmitter	Shimin Chen
SpeciesList	scientific name: Glycine max; NCBI TaxID: 3847;
ModificationList	Label:13C(6)15N(2); Label:13C(6)15N(4)
Instrument	Q Exactive Plus

Revision	Datetime	Status	ChangeLog Entry
0	2020-11-19 12:13:33	ID requested
⏵ 1	2021-03-29 20:25:55	announced

Chen S, Yang C, Downs M, Targeted mass spectrometry quantification of total soy protein residues from commercially processed ingredients for food allergen management. J Proteomics, 239():104194(2021) [pubmed]

submitter keyword: Soybean

food allergen

quantification

LC-MS/MS

mass spectrometry

Melanie Downs
contact affiliation	University of Nebraska-Lincoln
contact email	mdowns2@unl.edu
lab head
Shimin Chen
contact affiliation	University of Nebraska-Lincoln
contact email	shimin@huskers.unl.edu
dataset submitter

Panorama Public dataset URI