期刊
MOLECULAR NUTRITION & FOOD RESEARCH
卷 53, 期 12, 页码 1487-1495出版社
WILEY-BLACKWELL
DOI: 10.1002/mnfr.200900008
关键词
Amadori product; Maillard reaction; MALDI-TOF-MS; Milk; Relative quantification
The formation of the Amadori product from lactose (protein lactosylation) is a major parameter to evaluate the quality of processed milk. Here, MALDI-TOF-MS was used for the relative quantification of lactose-adducts in heated milk. Milk was heated at a temperature of 70, 80, and 100 degrees C between 0 and 300 min, diluted, and subjected directly to MALDI-TOF-MS. The lactosylation rate of alpha-lactalbumin increased with increasing reaction temperature and time. The results correlated well with established markers for heat treatment of milk (concentration of total soluble protein, soluble alpha-lactalbumin and beta-lactoglobulin at pH 4.6, and fluorescence of advanced Maillard products and soluble tryptophan index; r = 0.969-0-997). The method was also applied to examine commercially available dairy products. in severely heated products, protein pre-purification by immobilized metal affinity chromatography improved, spectra quality. Relative quantification of protein lactosylation by MALDI-TOF-MS proved to be a very fast and reliable method to monitor early Maillard reaction during milk processing.
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