Absolute quantitation of beta-lactoglobulin by protein liquid chromatography-mass spectrometry and its application to...

The absolute quantitation of proteins in biological matrixes is of great interest in many fields and can be accomplished by different methodologies. Here, a method for the absolute quantitation of the whey protein beta-lactoglobulin using protein liquid chromatography coupled to mass spectrometry is reported. The developed approach was characterized in detail and applied to the determination of beta-lactoglobulin contents in various milk products. A special focus was placed on the recovery rates of the isolation procedure and on robust quantitation by LC-MS. For these purposes protein internal standards were employed. The observed recovery rates of beta-lactoglobulin from various samples ranged from 100% for whole milk to just over 50% for a strongly processed yogurt-based baby food product. The influence of processing was investigated in greater detail, showing that an increasing intensity of the applied heat treatment resulted in an increasing loss of beta-lactoglobulin. LC-MS quantitation at the protein level proved to be highly suitable, avoiding a potentially problematic digestion step. The use of an appropriate internal standard to compensate for sample losses during sample workup was shown to be essential for obtaining accurate results.