The Analysis of Allergens in Raw and Roasted Peanuts Using nanoACQUITY UPLC and Xevo Q-Tof MS

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Hui Wei, Antonietta Gledhill, Soheila Maleki
Waters and USDA-ARS-SRRC, New Orleans
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The incidence of food allergies in industrialized populations has been increasing over the past decade. Many different food types cause adverse health effects for people susceptible to allergic reactions, ranging from mild unpleasant symptoms to deadly anaphylactic shock. Regulations that help reduce the risk of cross-contamination during food production and cover product labelling have been put into place as safeguards.

This work investigates the use of nanoACQUITY UPLC and Xevo QTof MS, and a food-proteomics approach to identify markers associated with the allergic reaction observed with peanuts, and to see if the markers can be observed in roasted peanuts. The technological processes used in the preparation of food products further contribute to the complexity of this system by inducing such phenomena as proteolysis and non-enzymatic glycosylation, and therefore there is a need to also assess the potential modifications that may be present.


***nanoACQUITY UPLC applications readily transfer to the ACQUITY UPLC M-Class System***

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