Lately concerns have been raised on the risks posed to allergic consumers by the presence, due to fining procedures, of residual traces of caseins in commercial wines. Liquid chromatography-mass spectrometry analysis of peptide markers of caseins, after the extraction of these proteins from the matrix, has been proposed as a reliable approach to their identification in wines1-3, a first step towards a correct risk evaluation.In the present communication performances of a method based on extraction of residual caseinate fromcommercial white wines by using size exclusion columns, subsequent enzymatic digestion and final UPLC-ESI-Q-TOF-MS and MS/MS analysis of peptide markers will be illustrated, focusing the attention on quantitative aspects. The attainment of detection limits between 1 and 4 mg caseinate per mL, according to the wine matrix, makes the described approach suitable for the assessment of risks related to the consumption of caseinate-fined white wines.Bibliography 1) A. D'Amato, A. V. Krauchuk, A. Bachi, P. G. Righetti, J. of Proteomics, 73 (2010) 2370-2377.2) A. Cereda,  A. V. Krauchuk, A. D'Amato, A. Bachi, P. G. Righetti, J. of Proteomics, 73 (2010) 1732.3) L. Monaci, I. Losito, F. Palmisano, A. Visconti,  J. of Chromatography A, 1217(2010) 4300-4305.

Caseinate as a potential allergen in commercial white wines: A UPLC-ESI-Q-ToF- investigation

243rd National Meeting (2012)

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