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Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry
- 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.
- Subjects :
- Electrospray
animal structures
Chromatography
General Chemistry
Mass spectrometry
Biochemistry
Industrial and Manufacturing Engineering
Maillard reaction
symbols.namesake
chemistry.chemical_compound
Capillary electrophoresis
chemistry
Complex protein
Casein
symbols
Urea
Lactose
Food Science
Biotechnology
Subjects
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