Abstract
Detection of the presence of milk powder in liquid whole milk is challenging due to their similar chemical components. In this study, a sensitive and robust approach has been developed and tested for potential utilization in discriminating adulterated milk from liquid whole milk by analyzing the intact protein and hydrolyzed peptide using ultra‐performance liquid chromatography with quadrupole time‐of‐flight mass spectrometer (UPLC‐QTOF‐MS) fingerprints combined with data fusion. Two different datasets from intact protein and peptide fingerprints were fused to improve the discriminating ability of principle component analysis (PCA). Furthermore, the midlevel data fusion coupled with PCA could completely distinguish liquid whole milk from the milk. The limit of detection of milk powder in liquid whole milk was 0.5% (based on the total protein equivalence). These results suggested that fused data from intact protein and peptide fingerprints created greater synergic effect in detecting milk quality, and the combination of data fusion and PCA analysis could be used for the detection of adulterated milk.
Highlights
Milk is the most important dairy source and food commodity worldwide
This study aims to investigate the application of LC-mass spectrometry (MS) technology in differentiating the presence of milk powder from liquid whole milk by analyzing the intact protein and peptide
It appears that the milk adulterated with milk powder could affect the sample composition, since the volatiles and thermal-sensitive compounds might be changed during the products of milk powders
Summary
Milk is the most important dairy source and food commodity worldwide. Milk adulteration is a global food safety and integrity issue due to its wide consumption. KEYWORDS data fusion, intact protein fingerprints, milk adulteration, peptide fingerprints, principle component analysis The peptide and intact protein datasets were merged to perform low- and mid-level data fusion analysis.
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