Amino Acid Fingerprinting of Authentic Nonfat Dry Milk and Skim Milk Powder and Effects of Spiking with Selected Potential Adulterants
Sneh D. Bhandari,
Tiffany Gallegos-Peretz,
Thomas Wheat,
Gregory Jaudzems,
Natalia Kouznetsova,
Katya Petrova,
Dimple Shah,
Daniel Hengst,
Erika Vacha,
Weiying Lu,
Jeffrey C. Moore,
Pierre Metra,
Zhuohong Xie
Affiliations
Sneh D. Bhandari
Merieux NutriSciences, 3600 Eagle Nest Drive, Crete, IL 60417, USA
Tiffany Gallegos-Peretz
FutureCeuticals, 2692 N. State Rt. 1-17, Momence, IL 60954, USA
Thomas Wheat
Waters Corporation, 34 Maple Street, Milford, MA 01757, USA
Gregory Jaudzems
Nestlé Quality Assurance Center, 6625 Eiterman Rd., Dublin, OH 43017, USA
Natalia Kouznetsova
United States Pharmacopeia (USP), 12601 Twinbrook Parkway, Rockville, MD 20852, USA
Katya Petrova
United States Pharmacopeia (USP), 12601 Twinbrook Parkway, Rockville, MD 20852, USA
Dimple Shah
Waters Corporation, 34 Maple Street, Milford, MA 01757, USA
Daniel Hengst
Eurofins Food Integrity and Innovation, Madison, WI 53704, USA
Erika Vacha
Eurofins Food Integrity and Innovation, Madison, WI 53704, USA
Weiying Lu
Institute of Food and Nutraceutical Science, Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
Jeffrey C. Moore
United States Pharmacopeia (USP), 12601 Twinbrook Parkway, Rockville, MD 20852, USA
Pierre Metra
Merieux NutriSciences Corporation, 113 Route de Paris, 69160 Tassin la Demi-Lune, France
Zhuohong Xie
United States Pharmacopeia (USP), 12601 Twinbrook Parkway, Rockville, MD 20852, USA
A collaborative study was undertaken in which five international laboratories participated to determine amino acid fingerprints in 39 authentic nonfat dry milk (NFDM)/skim milk powder (SMP) samples. A rapid method of amino acid analysis involving microwave-assisted hydrolysis followed by ultra-high performance liquid chromatography-ultraviolet detection (UHPLC-UV) was used for quantitation of amino acids and to calculate their distribution. The performance of this rapid method of analysis was evaluated and was used to determine the amino acid fingerprint of authentic milk powders. The distribution of different amino acids and their predictable upper and lower tolerance limits in authentic NFDM/SMP samples were established as a reference. Amino acid fingerprints of NFDM/SMP were compared with selected proteins and nitrogen rich compounds (proteins from pea, soy, rice, wheat, whey, and fish gelatin) which can be potential economically motivated adulterants (EMA). The amino acid fingerprints of NFDM/SMP were found to be affected by spiking with pea, soy, rice, whey, fish gelatin and arginine among the investigated adulterants but not by wheat protein and melamine. The study results establish an amino acid fingerprint of authentic NFDM/SMP and demonstrate the utility of this method as a tool in verifying the authenticity of milk powders and detecting their adulteration.
