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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
Author(s) -
Camafeita Emilio,
Alfonso Patricia,
Acevedo Boris,
Méndez Enrique
Publication year - 1997
Publication title -
journal of mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.475
H-Index - 121
eISSN - 1096-9888
pISSN - 1076-5174
DOI - 10.1002/(sici)1096-9888(199704)32:4<444::aid-jms500>3.0.co;2-u
Subject(s) - chemistry , gliadin , mass spectrometry , chromatography , gluten , desorption , matrix assisted laser desorption/ionization , sample preparation , matrix (chemical analysis) , analytical chemistry (journal) , ionization , food science , adsorption , organic chemistry , ion
Analysis by matrix‐assisted laser desorption/ionization time‐of‐flight 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 modified 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 exemplified by the facile detection of individual proteins at low concentrations (100–400 pmol ml ‐1 ). © 1997 by John Wiley & Sons, Ltd.