Meltretter J, Becker CM, Pischetsrieder M (2008)
Publication Type: Journal article
Publication year: 2008
Publisher: American Chemical Society
Book Volume: 56
Pages Range: 5165-5171
Journal Issue: 13
DOI: 10.1021/jf800571j
During milk processing, proteins can be severely modified by oxidation, condensation, and Maillard reaction, leading to changes in their nutritional and technological properties. In this study, major modifications of β-lactoglobulin, formed during the heating and processing of milk, were screened by mass spectrometry. For this purpose, β-lactoglobulin was isolated from the milk samples by gel electrophoresis and analyzed by matrix-assisted laser desorption/ionization mass spectrometry after in-gel digestion with endoproteinase AspN. In heated milk, lactulosyllysine was detected at lysine 47 and 138 or 141 as well as methionine sulfoxide at methionine 7, 24, and 145. All these modifications increased gradually when raw milk was heated for 20, 40, and 60 min at 120°C. The major modifications were also relatively quantified in dairy products, such as raw, high-temperature, ultra-high-temperature, sterilized, and condensed milk as well as infant formulas. The highest contents of lactulosyllysine at Lys47 were detected in powdered infant formulas, whereas lactulosyllysine at Lys138/141 was predominant in condensed milk samples. Methionine sulfoxide at Met7 and Met24 showed a trend toward higher modification rates in more severely processed products. © 2008 American Chemical Society.
APA:
Meltretter, J., Becker, C.-M., & Pischetsrieder, M. (2008). Identification and Site Specific Relative Quantification of beta-Lactoglobulin Modifications in Heated Milk and Dairy Products. Journal of Agricultural and Food Chemistry, 56(13), 5165-5171. https://dx.doi.org/10.1021/jf800571j
MLA:
Meltretter, Jasmin, Cord-Michael Becker, and Monika Pischetsrieder. "Identification and Site Specific Relative Quantification of beta-Lactoglobulin Modifications in Heated Milk and Dairy Products." Journal of Agricultural and Food Chemistry 56.13 (2008): 5165-5171.
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