Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine
Author
Summary, in English
The initial stage of the Maillard reaction, protein lactosylation, occurs during heat treatment of milk and continues during subsequent storage. We compared the initial lactosylation as well as the rate of lactosylation of milk proteins during storage in UHT milk subjected to direct or indirect heat treatment using liquid chromatography (LC) coupled with electrospray injection mass spectrometry (ESI-MS). Furosine content was used as an overall marker to allow for a quantitative correlation of lactosylation measured by LC-ESI-MS in the UHT milks. Protein lactosylation increased during the storage period of 6months at 20 degrees C. Both the initial extent and the rate of lactosylation positively correlated with the number of lysine residues in the different proteins. An exponential or linear correlation with furosine concentration could be established for major and minor lactosylated proteins, respectively.
Department/s
- Department of Food Technology, Engineering and Nutrition
Publishing year
2015
Language
English
Pages
486-494
Publication/Series
International Journal of Dairy Technology
Volume
68
Issue
4
Document type
Journal article
Publisher
Wiley-Blackwell
Topic
- Animal and Dairy Science
Keywords
- UHT milk
- Maillard reaction
- Proteins
Status
Published
ISBN/ISSN/Other
- ISSN: 1471-0307