Abstract：
Crustacean shellfish are major allergens in East Asia. In the present study, a major allergic protein in crustaceans, tropomyosin, was detected accurately using multiple reaction monitoring mode-based mass spectrometry, with shared signature peptides identified through proteomic analysis. The peptides were deliberately screened through thermal stability and enzymatic digestion efficiency to improve the suitability and accuracy of the developed method. Finally, the proposed method demonstrated a linear range of 0.15 to 30 mgTM/kgfood (R2 > 0.99), with a limit of detection of 0.15 mgTM/kg food and a limit of quantification of 0.5mgTM/kgfood and successfully applied to commercially processed foods, such as potato chips, biscuits, surimi, and hot pot seasonings, which evidenced the applicability of proteomics-based methodology for food allergen analysis.
摘要：
甲壳动物贝类是东亚的主要过敏原。在本研究中,甲壳类动物的一种主要过敏性蛋白质，原肌球蛋白,使用基于多反应监测模式的质谱，具有通过蛋白质组学分析鉴定的共享特征肽。通过热稳定性和酶消化效率对肽进行了筛选，以提高所开发方法的适用性和准确性。最后,该方法的线性范围为0.15至30mgTM/kgfood(R2>0.99)，检测限为0.15mgTM/kg食品，定量限为0.5mgTM/kg食品，并成功应用于商业加工食品，比如薯片,饼干,鱼糜,和火锅调味料,这证明了基于蛋白质组学的方法在食物过敏原分析中的适用性。
