期刊
FOOD CHEMISTRY
卷 141, 期 2, 页码 1203-1210出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.03.073
关键词
Lactosylation; Multiple reaction monitoring; MRM; Quantification; Milk powder
资金
- Dairy Innovation Australia Ltd.
- Australian Research Council
Lactosylation in stored milk powder was quantified by multiple reaction monitoring (MRM), a mass spectrometry-based quantification method. The MRM method was developed from a knowledge of peptide fragmentation. The neutral losses of 162 Da (cleavage of galactose) and 216 Da (the formation of furylium ion) which were representative of lactosylated peptides were specifically selected as MRM transitions. Quantification of lactosylated protein was based on the peak areas of these fragmentation ions. The MRM results showed an increase in peak areas of the two transition fragments from tryptic digests of whey proteins in stored milk protein concentrate powder. A good correlation between the MRM and furosine results indicated that MRM based on tryptic digests of whole products was a feasible method for quantification of modified milk proteins. (C) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据