|Home | English version | Mappa | Commenti | Sondaggio | Staff | Contattaci||Cerca nel sito|
|Istituto di scienza dell'alimentazione|
Contributo in rivista
Tipo: Articolo in rivista
Titolo: Quantitation of lysinoalanine in dairy products by liquid chromatography–-mass spectrometry with selective ion monitoring
Anno di pubblicazione: 2009
Formato: Elettronico Cartaceo
Autori: Calabrese MG; Mamone G, Caira S, Ferranti P, Addeo F.
Affiliazioni autori: Institute of Food Science, National Research Council, via Roma 64, 83100 Avellino, Italy Department of Food Science, University of Naples Federico II, Parco Gussone, 80055 Portici (Napoli), Italy
Abstract: The unnatural amino acid lysinoalanine (LAL) has been identified in milk and cheese products by liquid chromatography mass spectrometry (LC/ESI/MS) with selective ion monitoring (SIM) of the 9-fluorenylmethylchloro- formate (FMOC) derivative. LAL is not present in raw milk or derived from Mozzarella cheese; however, high amounts of LAL are found in calcium caseinate and milk powder. As expected, milk fortified with caseinate or whey protein powder produces cheese with higher LAL content. Our analytical procedure is based on the simultaneous detection of specific ion masses of the FMOC–LAL derivative and the N-e-methyl-lysine internal standard. A linear relationship was observed within the 0.2–20 ppm concentration range, in addition to a high correlation coefficient and 3% relative standard deviation.
Lingua abstract: inglese
Pagine da: 799
Pagine a: 805
Applied Science Publishers.
Numero volume: 116
Referee: Sì: Internazionale
Indicizzato da: ISI Web of Science (WOS) 
Allegati: Quantitation of lysinoalanine in dairy products by liquid chromatography–mass spectrometry with selective ion monitoring
|Home | Il CNR | I servizi | News | Eventi | Istituti | Focus|