Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine
Författare
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.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2015
Språk
Engelska
Sidor
486-494
Publikation/Tidskrift/Serie
International Journal of Dairy Technology
Volym
68
Issue
4
Dokumenttyp
Artikel i tidskrift
Förlag
Wiley-Blackwell
Ämne
- Animal and Dairy Science
Nyckelord
- UHT milk
- Maillard reaction
- Proteins
Status
Published
ISBN/ISSN/Övrigt
- ISSN: 1471-0307