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Sample Preparation Optimization for the Analysis of Gliadins in Food by Matrix-assisted Laser Desorption/Ionization Time-of-flight Mass Spectrometry

✍ Scribed by Camafeita, Emilio; Alfonso, Patricia; Acevedo, Boris; Méndez, Enrique

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
318 KB
Volume
32
Category
Article
ISSN
1076-5174

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✦ Synopsis

Analysis by matrix-assisted laser desorption/ionization time-of-Ñight mass spectrometry (MALDI/TOF-MS) of wheat gliadin extracts from distinct types of wheat varieties displays a similar characteristic gliadin mass pattern within the 30-40 kDa range. Direct observation of this pattern in food samples was used to identify gluten gliadins in food rapidly and easily. A modiÐed sample preparation for gliadin analysis by MALDI/TOF-MS has improved sensitivity of gliadin detection by a factor of more than 50. This procedure allows the direct detection of complex mixtures of gluten gliadins in food sample extracts down to a concentration of 0.01 mg ml-1, i.e. down to levels which are toxic for coeliac patients. This highly sensitive improved method has been also exempliÐed by the facile detection of individual proteins at low concentrations (100-400 pmol ml-1).

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