By a News Reporter-Staff News Editor at Agriculture Week -- Research findings on Food Science are discussed in a new report. According to news reporting from Bari, Italy, by VerticalNews journalists, research stated, "A method using the combination of size exclusion-solid phase extraction and ultrafiltration, followed by tryptic digestion and analysis of the protein digest by liquid chromatography-electrospray ionization-3D ion trap-mass spectrometry (LC-ESI-3D IT-MS), was developed for the detection and quantification of caseinate traces potentially resulting from fining processes in white wines. In particular, several tryptic peptides generated from the main proteins constituting caseinate (beta-, alpha(S1)-, and alpha(S2)-caseins) were used as markers of its presence in the wine matrices; among them, the beta-casein peptide GPFPIIV was found to be the best marker for quantification purposes."
The news correspondents obtained a quote from the research from the Institute of Science, "Method linearity and sensitivity were assessed on a series of Italian commercial white wines, first checked for the absence of any peptide signal attributable to caseins introduced during their production and subsequently spiked with increasing concentrations of caseinate, to provide samples for matrix-matched calibrations. Limits of detection ranging between 0.09 and 0.29 mg/L (S/N = 3), according to the wine, were achieved using a 10 mL sample volume and the MS signal of GPFPIIV as the response related to the caseinate concentration."
According to the news reporters, the research concluded: "Such levels are comparable or even lower than the one (0.25 mg/L) recently adopted as a threshold by European Union legislation concerning the indication of milk- and egg-derived fining agents on wine labels, that is, the most restrictive one among those currently proposed in the world."
For more information on this research see: Development of a Method for the Quantification of Caseinate Traces in Italian Commercial White Wines Based on Liquid Chromatography-Electrospray Ionization-Ion Trap-Mass Spectrometry. Journal of Agricultural and Food Chemistry, 2013;61(50):12436-12444. Journal of Agricultural and Food Chemistry can be contacted at: Amer Chemical Soc, 1155 16TH St, NW, Washington, DC 20036, USA. (American Chemical Society - www.acs.org; Journal of Agricultural and Food Chemistry - www.pubs.acs.org/journal/jafcau)
Our news journalists report that additional information may be obtained by contacting I. Losito, Italian Natl Res Council CNR, Inst Sci Food Prod ISPA, I-70126 Bari, Italy. Additional authors for this research include B. Introna, L. Monaci, S. Minella and F. Palmisano.
Keywords for this news article include: Bari, Italy, Europe, Food Science
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