Presentation Title

Determination of Proteins in Milk Samples using Matrix Assisted Laser Desorption/Ionization-Time of Flight-Mass Spectrometry (MALDI-TOF-MS)

Format of Presentation

Poster to be presented Friday March 31, 2017

Abstract

In this work, a method for determining the different milk proteins in various samples of milk using matrix assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) is employed. The different samples tested include 2% milk, 1% milk, homo milk, skim milk, goat milk, soy milk (2 different brands), rice milk and half & half cream. This quick and simple method can be used for many applications. The use of different protein markers allows presence of adulteration to be easily detected. This allows dairy staff to ensure they are using authentic milk in order to produce the highest possible quality of cheese. As two of the major whey proteins, b-lactoglobulin and a-lactalbumin are a common source of allergies even at very low concentrations. This method can also be used to differentiate milk for food quality control and help those with allergies determine which sources of milk are feasible for them. Finally, as milk containing high levels of b-casein have a lower incidence of cardiovascular disease and type-1 diabetes, it aids future consumers in choosing milk sources that show the highest level of health benefits.

Department

Chemistry

Faculty Advisor

Kingsley Donkor

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Determination of Proteins in Milk Samples using Matrix Assisted Laser Desorption/Ionization-Time of Flight-Mass Spectrometry (MALDI-TOF-MS)

In this work, a method for determining the different milk proteins in various samples of milk using matrix assisted laser desorption ionization-time of flight-mass spectrometry (MALDI-TOF-MS) is employed. The different samples tested include 2% milk, 1% milk, homo milk, skim milk, goat milk, soy milk (2 different brands), rice milk and half & half cream. This quick and simple method can be used for many applications. The use of different protein markers allows presence of adulteration to be easily detected. This allows dairy staff to ensure they are using authentic milk in order to produce the highest possible quality of cheese. As two of the major whey proteins, b-lactoglobulin and a-lactalbumin are a common source of allergies even at very low concentrations. This method can also be used to differentiate milk for food quality control and help those with allergies determine which sources of milk are feasible for them. Finally, as milk containing high levels of b-casein have a lower incidence of cardiovascular disease and type-1 diabetes, it aids future consumers in choosing milk sources that show the highest level of health benefits.