Identification and Quantitative Analysis of Egg Allergen Peptides Using Data Independent Ion Mobility Mass Spectrometry

Egg based proteins are one of the most frequent causes of adverse reactions in food. Since many processed foods contain egg as a raw ingredient, the ability to assess changes in protein structure and detection through the manufacturing cycle is important. Although only egg proteins were the focus of this work, other proteins relating to other allergens were observed, providing a potential means for multi-allergen detection.