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Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine

Rauh, Valentin M.; Johansen, Lene B.; Bakman, Mette; Ipsen, Richard; Paulsson, Marie LU ; Larsen, Lotte B. and Hammershoj, Marianne (2015) In International Journal of Dairy Technology 68(4). p.486-494
Abstract
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... (More)
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. (Less)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
UHT milk, Maillard reaction, Proteins
in
International Journal of Dairy Technology
volume
68
issue
4
pages
486 - 494
publisher
Wiley-Blackwell
external identifiers
  • wos:000362914700004
  • scopus:84943626264
ISSN
1471-0307
DOI
10.1111/1471-0307.12265
language
English
LU publication?
yes
id
8ec38049-a768-40fe-badb-2da27edb0af5 (old id 8201805)
date added to LUP
2015-11-26 13:45:40
date last changed
2017-03-12 03:19:31
@article{8ec38049-a768-40fe-badb-2da27edb0af5,
  abstract     = {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.},
  author       = {Rauh, Valentin M. and Johansen, Lene B. and Bakman, Mette and Ipsen, Richard and Paulsson, Marie and Larsen, Lotte B. and Hammershoj, Marianne},
  issn         = {1471-0307},
  keyword      = {UHT milk,Maillard reaction,Proteins},
  language     = {eng},
  number       = {4},
  pages        = {486--494},
  publisher    = {Wiley-Blackwell},
  series       = {International Journal of Dairy Technology},
  title        = {Protein lactosylation in UHT milk during storage measured by Liquid Chromatography-Mass Spectrometry and quantification of furosine},
  url          = {http://dx.doi.org/10.1111/1471-0307.12265},
  volume       = {68},
  year         = {2015},
}