title: A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured meat.
abstract: A sensitive HPLC-MS/MS-method for the detection of microbial transglutaminase (TG) from Streptomyces mobaraensis in different types of restructured meat (pork, beef, chicken, and turkey) was developed using six tryptic marker peptides (8-11 amino acids). Meat binding experiments were performed with two technical TG mixtures with and without caseinate. After optimization of the conditions of extraction and tryptic digestion, restructured meat and blank values (total samples: 62) were analyzed in a raw and heated state. By investigation of samples pre-treated with oil marinade, emulsion marinade, seasoning salt as well as breadcrumbs, only very little effects of the type of pre-treatment on the detectability of TG were found. Using four marker peptides, no false-positive or false-negative results were obtained. The limit of detection (LOD) was about a factor of 10 below the recommended amount of transglutaminase for raw as well as heated restructured meat.
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany. Electronic address: wolfgang.jira@mri.bund.de.
authors.forename: Wolfgang
authors.initials: W
authors.lastname: Jira
authors.affiliation: Max Rubner-Institut (MRI), Federal Research Institute of Nutrition and Food, Department of Safety and Quality of Meat, E.-C.-Baumann-Str. 20, 95326 Kulmbach, Germany.
authors.forename: Fredi
authors.initials: F
authors.lastname: Schwägele
mesh_terms: D000818:Animals; D002417:Cattle; D002645:Chickens; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D010455:Peptides / Q000032:analysis; D013552:Swine; D053719:Tandem Mass Spectrometry / Q000379:methods*; D011503:Transglutaminases / Q000032:analysis*; D014422:Turkeys
chemical_list: D010455:Peptides; D011503:Transglutaminases
keywords: Formed meat; HPLC–MS/MS; Streptomyces mobaraensis; Transglutaminase; Tryptic marker peptides