Chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines

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dc.contributor.authorPavon-Perez, Jessy
dc.contributor.authorHenriquez-Aedo, Karem
dc.contributor.authorSalazar, Ricardo
dc.contributor.authorHerrero, Miguel
dc.contributor.authorAranda, Mario
dc.date.accessioned2025-01-20T23:56:09Z
dc.date.available2025-01-20T23:56:09Z
dc.date.issued2021
dc.description.abstractCaseins and ovalbumin are frequently used as wine fining agents to remove undesirable compounds like polymeric phenols. Their presence in wines is a subject of concern because may cause adverse effects on susceptible consumers, especially when their presence is not labeled. A key step for its determination is trypsin digestion, which is considered the bottleneck ofbottom-upapproach workflow because usually requires several hours. To reduce this time, the objective of this work was to carry out a chemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies to determine caseins and ovalbumin in wines. The conditions of each accelerated digestion method were optimized using a Response Surface Methodology based on central composite design. The parameters optimized were digestion time and trypsin: protein ratio. The response variable evaluated was digestion yield, which was determined through the peak area of each protein transition determined by liquid chromatography-mass spectrometry. The most effective technique was microwave followed by ultrasound and infrared. Since optimal values of microwave and ultrasound-assisted digestion were the same, the later was chosen considering sample preparation and cost. Applying the proposed approach, a reduction ofca.140 and 240-fold on digestion time was achieved compared with optimized and non-optimized conventional methods, respectively. With this workflow, both proteins were digested in a single 3 min process allowing its detection by liquid chromatography-mass spectrometry at mu g L(-1)level, which isca.60 times lower than the current limit of 0.25 mg L-1.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s13197-020-04793-9
dc.identifier.eissn0975-8402
dc.identifier.issn0022-1155
dc.identifier.urihttps://doi.org/10.1007/s13197-020-04793-9
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/95135
dc.identifier.wosidWOS:000571264300002
dc.issue.numero8
dc.language.isoen
dc.pagina.final2923
dc.pagina.inicio2914
dc.revistaJournal of food science and technology-mysore
dc.rightsacceso restringido
dc.subjectFining agents
dc.subjectMass spectrometry
dc.subjectCentral composite design
dc.subjectResponse surface methodology
dc.subject.ods03 Good Health and Well-being
dc.subject.odspa03 Salud y bienestar
dc.titleChemometric optimization of trypsin digestion method applying infrared, microwave and ultrasound energies for determination of caseins and ovalbumin in wines
dc.typeartículo
dc.volumen58
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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