Proteomic analysis of protein additives in model and real historical mortars

Abstract

For the peptide mass mapping seven model mortar samples with protein additives were prepared. These samples were analysed fresh (1-2 weeks old) and after nine months of natural ageing.

The optimal time of cleavage and the lowest amount of fresh and aged samples were found. The decrease of protein amount in different layers of model sample was described.

The method was successfully applied on historical mortars.

Keywords

• peptide mass mapping
• MALDI
• TOF MS
• model mortar sample
• protein additives
• historical mortars