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Foods 2014, 3(1), 13-29;

Gluten Detection and Speciation by Liquid Chromatography Mass Spectrometry (LC-MS/MS)

AB SCIEX, Pheonix House, Centre Park, Warrington, WA1 1RX, UK
Received: 12 October 2013 / Revised: 12 December 2013 / Accepted: 18 December 2013 / Published: 23 December 2013
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Liquid chromatography tandem mass spectrometry (LC-MS/MS) has been used historically in proteomics research for over 20 years. However, until recently LC-MS/MS has only been routinely used in food testing for small molecule contaminant detection, for example pesticide and veterinary residue detection, and not as a replacement of microbiological food testing methods, specifically allergen analysis. Over the last couple of years, articles have started to be published which describe the detection of allergens by LC-MS/MS. In this article we will describe how LC-MS/MS can be applied in the area of gluten detection and how it can be used to specifically differentiate the species of gluten used in food, where specific markers for each variety of gluten can be simultaneously acquired and detected at the same time. The article will discuss the effect of variety on the peptide response observed from different wheat grain varieties and will describe the sample preparation protocol which is essential for generating the peptide markers used for speciation. View Full-Text
Keywords: gluten; speciation; LC-MS/MS gluten; speciation; LC-MS/MS

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This is an open access article distributed under the Creative Commons Attribution License (CC BY 3.0).

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Lock, S. Gluten Detection and Speciation by Liquid Chromatography Mass Spectrometry (LC-MS/MS). Foods 2014, 3, 13-29.

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