Quantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy-Reference-Cited by-同舟云学术

Quantification of Allergic Crustacean Tropomyosin Using Shared Signature Peptides in Processed Foods with a Mass Spectrometry-Based Proteomic Strategy

Published:2024-05-07 Issue:20 Volume:72 Page:11672-11681
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lu Yingjun¹²,Zhang Hongwei³^ORCID,Gao Hongyan²,Zhang Xiaomei³,Ji Hua¹,Gao Chunyu²,Chen Yan⁴,Xiao Jing⁵,Li Zhenxing²^ORCID

Affiliation:

1. College of Food Science and Technology, Shhezi University, Shihezi City 832003, Xinjiang Uygur Autonomous Region, P. R. China

2. College of Food Science and Engineering, Ocean University of China, 5 Yushan Road, Qingdao 266003, P.R. China

3. Technology Center of Qingdao Customs District, 83 Xinye Road, Qingdao, Shandong Province 266114, China

4. NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Sciences Research Unit (No. 2019RU014), China National Center for Food Safety Risk Assessment, Beijing 100022, China

5. China National Center for Food Safety Risk Assessment, No.2 Building, No.37 Guangqu Road, Chaoyang District, Beijing 100022, PR China

Funder

Qingdao Municipal Science and Technology Bureau

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09064

Reference34 articles.

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3. Updated population minimal eliciting dose distributions for use in risk assessment of 14 priority food allergens

4. FAO, and WHO. Risk assessment of food allergens. Part 1 – review and validation of codex alimentarius priority allergen list through risk assessment. Meeting Report, 2022.