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使用蛋白质和生物标记物评估牛奶的真实性:在物种差异化和欺诈检测方面取得十年的进展

Achilleas Karamoutsios¹, Pelagia Lekka², Chrysoula Chrysa Voidarou¹

¹Laboratory of Animal Health, Hygiene and Food Quality, School of Agriculture, University of Ioannina, 47100 Arta, Greece.

Foods (Basel, Switzerland)

|August 14, 2025

概括

先进的蛋白质组学和化学测量通过检测伪造来提高牛奶的真实性. 这些方法可以识别蛋白质和的生物标记物,以区分物种,确保牛奶的质量和安全.

科学领域:

食品科学与技术食品科学与技术
分析化学是一种分析化学.
生物化学生物化学

背景情况:

改造牛奶,特别是用更便宜的替代品代替牛奶,是一种严重的经济欺诈行为.
在过去的十年中,蛋白质和化学测量方法使牛奶的真实性得到了提升.
蛋白质和类生物标志物对于物种差异化和欺诈检测至关重要.

研究的目的:

审查牛奶认证的蛋白质和化学测量方法的进展.
突出蛋白质和生物标志物在检测牛奶造中的作用.
讨论牛奶欺诈检测当前的挑战和未来的方向.

主要方法:

利用自上而下和自下而上的蛋白质组学来敏感地检测牛奶蛋白 (素,乳清蛋白).
采用基于的方法,以加工乳制品的稳定性来评价.
整合多变量化学测量技术,如主要成分分析 (PCA) 和部分最小平方差分分析 (PLS-DA) 进行数据分析.

主要成果:

蛋白质组学为识别关键牛奶蛋白和提供了更好的灵敏度和特异性.
类生物标志物在加工食品中表现出弹性,有助于检测伪造.
化学测量模型有效地使用蛋白质组数据对改场景进行分类.

结论:

尽管取得了进展,但诸如非标准化协议和验证差距等挑战仍然存在.
未来的解决方案需要整合高分辨率的蛋白质组学,多组学和机器学习.
开发可扩展,特定和强大的牛奶认证对于复杂的食品系统至关重要.

关键词:

分析方法分析方法.真实性真实性真实性真实性咖啡因,咖啡因和咖啡因.化学测量方法化学测量方法牛奶牛奶牛奶牛奶类生物标志物类生物标志物蛋白质组学蛋白质组学种类识别物种识别物种识别物种识别物种乳清蛋白是乳清蛋白中的一种蛋白质.

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