This study (purchase required) reports a targeted proteomics workflow that identified two peptide markers that could be used to identify chickpea protein in plant-based meat substitute food products. Chickpea protein has been reported as a commodity with increasing supply and demand pressures as global demand increases.
The authors developed a high-resolution, targeted proteomics workflow for authenticating chickpea protein concentrates using LC-QTOF-MS/MS. Unlike broader spectral fingerprinting approaches such as spectroscopy techniques or nitrogen quantification, this method enables peptide-level specificity, allowing for robust detection in complex food matrices. The workflow used both in-gel and in-solution trypsin digestions
They report the discovery of two chickpea-specific legumin-derived peptides that were consistently detectable and unique among common plant, dairy, and other adulterant sources. To the best of the knowledge of the authors, these are the first peptides suggested for use of chickpea adulteration detection by any proteomics techniques.
They report that detection remained reliable even in commercial chickpea pasta samples containing about 20% total protein.
Photo by Karyna Panchenko on Unsplash
