Thermo Fisher Scientific
In recent years adulteration has become an increasing problem globally in the food industry and for consumers. Determining if the product has been adulterated is important for many reasons. Is the product pure; does it contain any contaminants; has it been adulterated in any way for economic reasons?
Gelatine is composed of highly processed proteins, which is widely used as a gelling and thickening agent in a variety of food products, including meat, confectionery products and water-based desserts. It is also widely used in the pharmaceutical industry. Gelatine is obtained by hydrolysis of collagen, which is extracted from materials such as bone, hide and skin from animal slaughterhouses. Nearly 80% of gelatine are produced from pig by-products. However, vegetarian, Halal and Kosher gelatine, are normally prepared from seaweed, fish or bovine skin or bones.
The webinar will present a strategy to detect specific peptide biomarkers in the digested gelatin and food samples using HPLC–QqOrbitrap. We will also demonstrate that this method can be an effective strategy to detect gelatine adulteration.
Dr Francis Beaudry University of Montreal Canada
Dr Francis Beaudry is an Associate Professor at the veterinary biomedicine department of the Faculty of veterinary medicine of the Université de Montréal. He is an adjunct researcher at the Université de Montréal Hospital Research Centre (CRCHUM). Additionally, he has held leadership positions in bioanalysis within pharmaceutical companies prior his tenure at Université de Montréal. Combined, Dr Beaudry has 24 years of experience in mass spectrometry and bioanalysis. Dr Beaudry research is funded by the Natural Sciences and Engineering Research Council of Canada (NSERC).
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