Journal article

Assessment of heat treatment of dairy products by MALDI-TOF-MS

Publication Details
Author(s): Meltretter J, Birlouez-Aragon I, Becker CM, Pischetsrieder M
Publisher: Wiley-VCH Verlag
Publication year: 2009
Volume: 53
Pages range: 1487-1495
ISSN: 1613-4125


The formation of the Amadori product from lactose (protein lactosylation) is a major parameter to evaluate the quality of processed milk. Here, MALDI-TOF-MS was used for the relative quantification of lactose-adducts in heated milk. Milk was heated at a temperature of 70, 80, and 1001C between 0 and 300min, diluted, and subjected directly to MALDI-TOF-MS. The lactosylation rate of a-lactalbumin increased with increasing reaction temperature and time. The results correlated well with established markers for heat treatment of milk (concentration of total soluble protein, soluble a-lactalbumin and b-lactoglobulin at pH 4.6, and fluorescence of advanced Maillard products and soluble tryptophan index; r = 0.969-0.997). The method was also applied to examine commercially available dairy products. In severely heated products, protein pre-purification by immobilized metal affinity chromatography improved spectra quality. Relative quantification of protein lactosylation by MALDI-TOF-MS proved to be a very fast and reliable method to monitor early Maillard reaction during milk processing. © 2009 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

How to cite
APA: Meltretter, J., Birlouez-Aragon, I., Becker, C.-M., & Pischetsrieder, M. (2009). Assessment of heat treatment of dairy products by MALDI-TOF-MS. Molecular Nutrition & Food Research, 53, 1487-1495.

MLA: Meltretter, Jasmin, et al. "Assessment of heat treatment of dairy products by MALDI-TOF-MS." Molecular Nutrition & Food Research 53 (2009): 1487-1495.

BibTeX: Download

External Organisations
Share link
Last updated on 2018-01-22 at 01:42
PDF downloaded successfully