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Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry

Authors :
Frank Lippert
Brian Sambor
Hartmut Heinrich Dr. Balzer
Allan G. W. Bradbury
Thomas Henle
W. Steffan
Source :
European Food Research and Technology. 222:467-471
Publication Year :
2005
Publisher :
Springer Science and Business Media LLC, 2005.

Abstract

Capillary electrophoresis (CE) and mass spectrometry have been used to verify the formation of lactosylated casein variants. CE was performed in a hydrophilically coated capillary at low pH and in the presence of urea. Lactosylated α-casein, β-casein, and κ-casein migrate shortly after the unmodified proteins. Evidence for casein lactosylation was obtained by electrospray ionization-mass spectrometry (ESI-MS). Lactosylated β-casein can be monitored not only in milk and milk powders but also in the complex protein mixture of processed cheese. The formation of lactosylated β-casein A1 and A2 during heating of processed cheese was found to correlate with the furosine content. Consequently, CE of casein may be a possible method for directly assessing the extent of the early Maillard reaction in dairy products.

Details

ISSN :
14382385 and 14382377
Volume :
222
Database :
OpenAIRE
Journal :
European Food Research and Technology
Accession number :
edsair.doi...........42390bff93ea456b3b1f6b777d8cbe12
Full Text :
https://doi.org/10.1007/s00217-005-0177-9