Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose

Journal article


Publication Details

Author(s): Meltretter J, Seeber S, Humeny A, Becker CM, Pischetsrieder M
Journal: Journal of Agricultural and Food Chemistry
Publisher: American Chemical Society
Publication year: 2007
Volume: 55
Pages range: 6096-6103
ISSN: 0021-8561


Abstract


Heat treatment of dairy products leads to structural changes of proteins, which can severely decrease the nutritional value [Mauron, J. J. Nutr. Sci. Vitaminol. (Tokyo) 1990, 36(Suppl. 1), S57-69]. In this study, model solutions of the two main whey proteins, α-lactalbumin and β-lactoglobulin, respectively, were incubated with lactose, and modifications were monitored by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF-MS). Lactulosyl residues were the most abundant modifications of α-lactalbumin and β-lactoglobulin. Up to four of these adducts were identified on the proteins. Enzymatical digest with endoproteinase AspN prior to mass spectrometric analysis allowed the detection of further modifications and their localization in the amino acid sequence. Most prominent modifications were lactulosyllysine, Nε-carboxymethyllysine, oxidation of lysine to aminoadipic semialdehyde, oxidation of methionine to methionine sulfoxide, cyclization of N-terminal glutamic acid to a pyrrolidone, and oxidation of cysteine or tryptophan. The presence of methionine oxidation was deduced from a control protein that had been oxidized by hydrogen peroxide. These studies establish MALDI-TOF-MS as a reliable tool to monitor chemical modifications of nutritional proteins during food processing. © 2007 American Chemical Society.



FAU Authors / FAU Editors

Becker, Cord-Michael Prof. Dr.
Lehrstuhl für Biochemie und Molekulare Medizin
Humeny, Andreas Prof. Dr.
Medizinische Fakultät
Meltretter, Jasmin Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)
Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)


How to cite

APA:
Meltretter, J., Seeber, S., Humeny, A., Becker, C.-M., & Pischetsrieder, M. (2007). Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose. Journal of Agricultural and Food Chemistry, 55, 6096-6103. https://dx.doi.org/10.1021/jf0705567

MLA:
Meltretter, Jasmin, et al. "Site-specific formation of Maillard, oxidation, and condensation products from whey proteins during reaction with lactose." Journal of Agricultural and Food Chemistry 55 (2007): 6096-6103.

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Last updated on 2018-01-07 at 22:23