Proteomic identification of milk proteins in historical mortars

Abstract eng:
Since ancient times organic additives such as milk, curd, whey, blood, oils, fruit juices, etc. have been added to mortars. The majority of technological procedures were forgotten by the end of 19th century. Rediscovery of the old technologies could help in the restoration of historical buildings. Model samples of mortars containing common milk additives were prepared for testing by the peptide mass mapping method that is used for protein identification. The model samples were analyzed fresh and naturally aged to assess the effect of ageing on the identification of the additives. In case of the aged mortars it was necessary to multiply the amount of samples ten times in order to obtain good-quality spectra. The effect of different values of pH on the identification of protein additives were also studied on mixtures of silica sand and protein additives (without lime).

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