Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry

被引:46
作者
Jones, AD [1 ]
Tier, CM [1 ]
Wilkins, JPG [1 ]
机构
[1] Unilever Res, Colworth House, Sharnbrook MK44 1LQ, Beds, England
关键词
milk powder; beta-lactoglobulin; lactose;
D O I
10.1016/S0021-9673(98)00610-4
中图分类号
Q5 [生物化学];
学科分类号
071010 ; 081704 ;
摘要
When analysed by capillary electrophoresis, certain skimmed milk powders are seen to exhibit additional peaks migrating after the whey protein beta-lactoglobulin. Using a model reaction between beta-lactoglobulin and lactose, and studying the reaction products using electrospray mass spectrometry, it is demonstrated that these protein peaks are almost certainly due to a Maillard reaction between lactose and the epsilon-amino group of lysine. This results in the formation of a series of lactulose-protein conjugates exhibiting throughout molecular mass increments of 324, which is sufficient to allow their separation by capillary electrophoresis. (C) 1998 Elsevier Science B.V. All rights reserved.
引用
收藏
页码:147 / 154
页数:8
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