Quantification of Peptides in Food Hydrolysate from Vicia faba

The hydrolysis of raw food sources by commercially available food-grade enzymes releases thousands of peptides. The full characterization of bioactive hydrolysates requires robust methods to identify and quantify key peptides in these food sources. For this purpose, the absolute quantification of specific peptides, part of a complex peptide network, is necessary. Protein quantification with synthetic tryptic peptides as internal standards is a well-known approach, yet the quantification of non-tryptic peptides contained in food hydrolysates is still largely unaddressed. Similarly, data analyses focus on proteomic applications, thus adding challenges to the study of specific peptides of interest. This paper presents an in-sample calibration curve methodology for the identification of three non-tryptic peptides present in a <i>Vicia faba</i> food hydrolysate (PeptiStrong™) using heavy synthetic peptides as both calibrants and internal standards.