Milk allergy is among the most common food allergies present in early childhood, which in some cases may persist into adulthood as well. Proteins belonging to both casein and whey fractions of milk can trigger an allergic response in susceptible individuals. Milk is present as an ingredient in many foods, and it can also be present as casein- or whey-enriched milk-derived ingredients. As whey proteins are more susceptible to thermal processing than caseins, conventional methods often posed a challenge in accurate detection of whey allergens, particularly from a processed complex food matrix. In this study, a targeted mass spectrometry method has been developed to detect the presence of both casein and whey allergens from thermally processed foods. A pool of 19 candidate peptides representing four casein proteins and two whey proteins was identified using a discovery-driven target selection approach from various milk-derived ingredients. These target peptides were evaluated by parallel reaction monitoring of baked cookie samples containing known amounts of nonfat dry milk (NFDM). The presence of milk could be detected from baked cookies incurred with NFDM at levels as low as 1 ppm using seven peptides representing α-, β-, and κ-casein proteins and three peptides representing a whey protein, β-lactoglobulin, by this consensus PRM method.

中文翻译：

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并行反应监测质谱法从烘焙食品基质中检测酪蛋白和乳清过敏原。

牛奶过敏是儿童期最常见的食物过敏症，在某些情况下甚至可能持续到成年期。牛奶中酪蛋白和乳清成分均属于蛋白质，可在易感人群中引发过敏反应。牛奶是许多食品中的一种成分，也可以以酪蛋白或富含乳清的牛奶来源的成分存在。由于乳清蛋白比酪蛋白更容易受到热加工的影响，常规方法通常对准确检测乳清过敏原（尤其是从加工过的复杂食品基质中）产生的挑战。在这项研究中，开发了一种靶向质谱法来检测热加工食品中酪蛋白和乳清过敏原的存在。使用发现驱动的目标选择方法从各种牛奶来源的成分中鉴定了代表四种酪蛋白蛋白和两种乳清蛋白的19种候选肽库。通过对包含已知量的脱脂奶粉（NFDM）的烘焙曲奇样品进行平行反应监测，可以评估这些目标肽。根据这一共识，可以使用代表α-，β-和κ-酪蛋白的七个肽和代表乳清蛋白的三个肽（β-乳球蛋白）从低至1 ppm的NFDM烘烤饼干中检测到牛奶的存在。 PRM方法。