Related Experiment Video
Updated: Nov 20, 2025
Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
Published on: September 20, 2016
Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration
Jeffrey C Moore1, Jonathan W DeVries1, Markus Lipp1
1Authors Moore, Lipp, Griffiths, and Abernethy are with the US Pharmacopeial Convention, 12601 Twinbrook Parkway, Rockville, MD 20852-1790, U.S.A. Author DeVries is a member of the US Pharmacopeial Convention's Food Ingredients Expert Committee. Author Abernethy is now with the Office of Clinical Pharmacology, Food and Drug Administration, Silver Spring, MD 20993, U.S.A. Direct inquiries to author Moore (E-mail: jm@usp.org).
Traditional protein measurement methods lack selectivity, risking public health due to adulteration. This review explores advanced, selective protein analysis techniques for improved food safety and quality control.
Area of Science:
- Food Science
- Analytical Chemistry
- Food Safety
Background:
- Current total protein determination methods (Kjeldahl, Dumas) rely on nitrogen content, lacking protein specificity.
- This analytical vulnerability has been exploited by adulterants (e.g., melamine), posing public health risks.
- There is a critical need to move beyond nitrogen-based methods for accurate protein quantification.
Purpose of the Study:
- To explore challenges and opportunities in developing protein-selective measurement methods.
- To review historical context and ideal characteristics for new protein analysis techniques.
- To assess current and emerging protein measurement approaches for food analysis.
Main Methods:
- Comprehensive review of existing and novel protein measurement techniques.
- Analysis of method selectivity, adulteration detection capabilities, and supply chain practicality.
- Exploration of historical protein measurement science and global activities.
Main Results:
- Existing highly selective methods show potential for routine food protein quality control.
- These selective methods require matrix-specific validation and reference materials for implementation.
- Applicability is currently limited to food ingredients with low compositional variability, not complex finished foods.
Conclusions:
- Highly selective methods offer a path forward for accurate food protein measurement.
- Successful adoption necessitates rigorous validation and appropriate reference standards.
- Future applications may be restricted to simpler food matrices like ingredients.
