LC-MS/MS揭示,酒厂的消耗谷物丰富了酒的丰富程度
Mitchell G Nye-Wood1,2, Michelle L Colgrave1,2,3
1School of Science, Edith Cowan University, Perth, WA 6027, Australia.
Journal of the American Society for Mass Spectrometry
|February 22, 2024
概括
经常用于食品中的花费大麦谷物含有较高的质蛋白质 (hordeins),而不是原始的麦芽. 这一发现表明,花费的谷物对于患有乳病的人来说是不安全的.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学是一种分析化学.
- 结核病的研究研究.
背景情况:
- 大麦 (Hordeum vulgare) 是酒和造的关键成分,其副产品,花费的谷物,经常被重新用于食品.
- 大麦含有,一种质蛋白质,可以在患有乳症的人中引发不良反应.
- 造粉碎过程可能会降低霍尔代因的免疫性,但消耗的谷物中的质负载仍然没有量化.
研究的目的:
- 为了量化商业消耗的大麦谷物中的胺含量,并将其与起始麦芽进行比较.
- 调查酒和造过程对霍尔代因丰富性和分布的影响.
主要方法:
- 液体染色学-质谱学 (LC-MS) 用于精确的蛋白质量测量.
- 使用三明治和竞争性R5酶链接免疫吸收试验 (ELISA) 来测量质蛋白水平.
- 在商业消耗的谷物样本和相应的输入麦芽中分析了丁含量.
主要成果:
- 与最初的麦芽相比,经过使用的谷物产品总体上表现出更高的质蛋白 (hordeins) 丰度.
- 特定的素亚型表现出差异性的丰富和耗尽,导致花费谷物的蛋白质配置发生了变化.
- 粉碎过程似乎有选择地提取非蛋白质成分,在剩余的花费谷物中集中.
结论:
- 经过测试的花费大麦谷物产品由于高胺水平,不安全供患有乳病的人食用.
- 了解造过程中的动态对于开发更安全的麦副产品的食品至关重要.
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