MALDI-TOF MS Characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk

Carulli S, Calvano C, Palmisano F, Pischetsrieder M (2011)

Publication Type: Journal article

Publication year: 2011

Journal

Journal of Agricultural and Food Chemistry American Chemical Society

Publisher: American Chemical Society

Book Volume: 59

Pages Range: 1793-1803

URI: http://pubs.acs.org/articlesonrequest/AOR-8Kf29uHmHrQuFrHhE4Ca

DOI: 10.1021/jf104131a

Abstract

The major modifications induced by thermal treatment of whey proteins α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) in a model system mimicking lactose-free milk (L- sugar mix) were investigated by matrix-assisted laser desorption ionization-time-of-flight mass spectrometry (MALDI-TOF MS). The analysis of the intact α-La revealed species with up to 7 and 14 adducts from lactose and sugar mix, respectively, whereas for β-Lg 3 and up to 5 sugar moieties were observed in the case of lactose and sugar mix experiments, respectively. A partial enzymatic hydrolysis with endoproteinase AspN prior to mass spectrometric analysis allowed the detection of further modifications and their localization in the amino acid sequence. Using α-cyano-4-chlorocinnamic acid as MALDI matrix, it could be shown that heating α-La and β-Lg with glucose or galactose led to the modification of lysine residues that are not glycated by lactose. The higher glycation degree of whey proteins in a lactose-free milk system relative to normal milk with lactose reflects the higher reactivity of monosaccharides compared to the parent disaccharide. Finally, the analysis of the whey extract of a commercial lactose-free milk sample revealed that the two whey proteins were present as three main forms (native, single, and double hexose adducts). © 2011 American Chemical Society.

Authors with CRIS profile

Monika Pischetsrieder Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)

Additional Organisation(s)

Emil-Fischer-Zentrum (Emil Fischer Center)

Involved external institutions

University of Bari Aldo Moro / Università degli Studi di Bari Aldo Moro IT Italy (IT)

How to cite

APA:

Carulli, S., Calvano, C., Palmisano, F., & Pischetsrieder, M. (2011). MALDI-TOF MS Characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk. Journal of Agricultural and Food Chemistry, 59, 1793-1803. https://doi.org/10.1021/jf104131a

MLA:

Carulli, Saverio, et al. "MALDI-TOF MS Characterization of glycation products of whey proteins in a glucose/galactose model system and lactose-free milk." Journal of Agricultural and Food Chemistry 59 (2011): 1793-1803.

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