Capillary electrophoresis of the whey protein fraction of milk powders. A possible method for monitoring storage conditions

被引：20

作者：

De Block, J ^{[1
]}

Merchiers, M ^{[1
]}

Van Renterghem, R ^{[1
]}

机构：

[1] Agr Res Ctr Ghent, Dept Anim Prod Qual & Transformat Technol, B-9090 Melle, Belgium

来源：

INTERNATIONAL DAIRY JOURNAL | 1998年 / 8卷 / 09期

关键词：

capillary electrophoresis; milk powders; nutritional quality; Maillard reaction; storage conditions;

D O I：

10.1016/S0958-6946(98)00122-8

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A method is presented for the evaluation of the keeping quality of milk powders as a result of heating and storage conditions. Capillary electrophoresis of beta-lactoglobulin reveals a native and a modified fraction of this protein. The modifications are a result of Maillard reaction, changing the apparent pI of the polypeptides and are due to heating and storage conditions. This change in pI is related to lysine damage and nutritional availability of this essential amino acid. Capillary electrophoresis allows a fast and easy determination of the ratio of native (unmodified) to total beta-lactoglobulin for monitoring storage conditions of milk powders. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：787 / 792

页数：6

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