Amino Acid Fingerprinting of Authentic Nonfat Dry Milk and Skim Milk Powder and Effects of Spiking with Selected Potential Adulterants

Bhandari, Sneh; Gallegos-Peretz, Tiffany; Wheat, Thomas E.; Jaudzems, Gregory; Kouznetsova, Natalia; Petrova, Katya; Shah, Dimple; Hengst, Daniel; Vacha, Erika; Lu, Weiying; Moore, Jeffrey C.; Metra, Pierre; Xie, Zhuohong

doi:10.3390/foods11182868

Cited by 3 publications

(2 citation statements)

References 36 publications

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“…The nitrogen contents (N) of the adulterants were melamine (66.60% N), urea (46.62% N), glycine (18.65% N), and taurine (11.19% N). Due to the relative difference in nitrogen content among these adulterants, melamine and urea were used in an overall lower concentration than the amino acids (glycine and taurine), which aligns with industrial applications and previous research [1,38,44]. All the powdered samples were prepared to have the same particle size.…”

Section: Sample Acquisitionmentioning

confidence: 88%

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

Lukacs,

Zaukuu,

Bazar

et al. 2024

Molecules

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Protein adulteration is a common fraud in the food industry due to the high price of protein sources and their limited availability. Total nitrogen determination is the standard analytical technique for quality control, which is incapable of distinguishing between protein nitrogen and nitrogen from non-protein sources. Three benchtops and one handheld near-infrared spectrometer (NIRS) with different signal processing techniques (grating, Fourier transform, and MEM—micro-electro-mechanical system) were compared with detect adulteration in protein powders at low concentration levels. Whey, beef, and pea protein powders were mixed with a different combination and concentration of high nitrogen content compounds—namely melamine, urea, taurine, and glycine—resulting in a total of 819 samples. NIRS, combined with chemometric tools and various spectral preprocessing techniques, was used to predict adulterant concentrations, while the limit of detection (LOD) and limit of quantification (LOQ) were also assessed to further evaluate instrument performance. Out of all devices and measurement methods compared, the most accurate predictive models were built based on the dataset acquired with a grating benchtop spectrophotometer, reaching R2P values of 0.96 and proximating the 0.1% LOD for melamine and urea. Results imply the possibility of using NIRS combined with chemometrics as a generalized quality control tool for protein powders.

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Section: Sample Acquisitionmentioning

confidence: 88%

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

Lukacs,

Zaukuu,

Bazar

et al. 2024

Molecules

View full text Add to dashboard Cite

show abstract

“…The above methods stipulate that the sample for determination of free amino acids in proteins should be hydrolyzed by hydrochloric acid (6 mol/L) at 110 °C for 20–24 h. In recent years, the microwave digestion method has been gradually used in the pretreatment for the determination of amino acids in proteins with the advantages of accelerating the rate of hydrolysis, simple processing, and reliable results. Importantly, there is no significant difference in the results of the determination of the content of each amino acid compared with the traditional digestion method [ 17 , 18 ].…”

Section: Introductionmentioning

confidence: 99%

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

Dai,

Yang,

Wang

et al. 2024

Foods

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This study aims to establish a rapid and convenient microwave-assisted digestion method for sample pretreatment to determine amino acid profiles in natural products. This method was applied to analyze the amino acid profiles of Quisqualis Fructus (QF) from different planted origins. The microwave-assisted digestion conditions were optimized by a response surface methodology (RSM), and 17 amino acids in different planted origins of QF were determined by an automatic amino acid analyzer according to the optimized digestion conditions. The contents of 17 amino acids in QF from different planted origins were further analyzed by fingerprint and chemometric analysis. The temperature of microwave digestion at 167 °C, time of microwave digestion at 24 min, and a solid–liquid ratio of 46.5 g/mL was selected as the optimal digestion conditions. The total content of 17 amino acids in QF from different planted origins ranged from 71.88 to 91.03 mg/g. Amino acid composition and nutritional evaluation indicated that the content of medicinal amino acids was higher than aromatic amino acids. The results of fingerprint analysis reflected that the similarity between the 16 batches of QF ranged from 0.889 to 0.999, while chemometrics analysis indicated amino acid content in QF varied from different planted origins, and six important differential amino acids were screened. Compared with the traditional extraction method, microwave-assisted digestion with response surface optimized has the advantages of rapidity, convenience, and reliability, which could be used to study the amino acid profiles in natural products. The amino acid profile of QF indicated that it has a rich medicinal nutritional value. Different planted origins of QF have a high degree of similarity and could be effectively distinguished by chemometric analysis.

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Identification and detection of protein-derived adulterants in oyster peptide powder through an untargeted and targeted proteomics workflow

Wang

et al. 2023

Food Control

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Amino Acid Fingerprinting of Authentic Nonfat Dry Milk and Skim Milk Powder and Effects of Spiking with Selected Potential Adulterants

Cited by 3 publications

References 36 publications

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

Comparison of Multiple NIR Spectrometers for Detecting Low-Concentration Nitrogen-Based Adulteration in Protein Powders

An Optimized Microwave-Assisted Digestion Method to Analyze the Amino Acids Profile of Quisqualis Fructus from Different Planted Origins

Identification and detection of protein-derived adulterants in oyster peptide powder through an untargeted and targeted proteomics workflow

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