Detection of plant protein adulterated in fluid milk using two-dimensional gel electrophoresis combined with mass spectrometry

Abstract

The illegal or unlabelled addition of plant protein in milk can cause serious anaphylaxis. For sustainable food security, it is therefore important to develop a methodology to detect non-milk protein in milk products. This research aims to differentiate milk adulterated with plant protein using two-dimensional gel electrophoresis (2-DE) coupled with mass spectrometry. According to the protein spots highlighted on the gel of adulterated milk, β-conglycinin and glycinin were detected in milk adulterated with soy protein, while legumin, vicilin, and convicilin indicated the addition of pea protein, and β-amylase and serpin marked wheat protein. These results suggest that a 2-DE-based protein profile is a useful method to identify milk adulterated with soy and pea protein, with a detection limit of 4% plant protein in the total protein.