Differentiating Milk and Non-milk Proteins by UPLC Amino Acid Fingerprints Combined with Chemometric Data Analysis Techniques

作者：Lu, Weiying; Lv, Xiaxia; Gao, Boyan; Shi, Haiming^*; Yu, Liangli

来源：Journal of Agricultural and Food Chemistry, 2015, 63(15): 3996-4002.

DOI：10.1021/acs.jafc.5b00702

• protein differentiation
• amino acid fingerprinting
• univariate and multivariate data analyses

Amino acid fingerprinting combined with chemometric data analysis was used to differentiate milk and non-milk proteins in this study. Microwave-assisted hydrolysis and ultraperformance liquid chromatography (UPLC) were used to obtain the amino acid fingerprints. Both univariate and multivariate chemometrics methods were applied for differentiation. The confidence boundary of amino acid concentration, principal component analysis (PCA), and partial least-squares-discriminant analysis (PLS-DA) of the amino acid fingerprints demonstrated that there were significant differences between milk proteins and inexpensive non-milk protein powders from other biological sources including whey, peanut, corn, soy, fish, egg yolk, beef extract, collagen, and cattle bone. The results indicate that the amino acid compositions with the chemometric techniques could be applied for the detection of potential protein adulterants in milk.

• 出版日期2015-4-22
• 单位上海交通大学