Correlation between lactosylation and denaturation of major whey proteins: an investigation by liquid chromatography–electrospray ionization mass spectrometry

The Maillard-reaction-induced lactosylation of the major whey proteins, α-lactalbumin (α-La) and β-lactoglobulins (β-Lg) A and B, occurring upon heating at 70, 80 and 90 °C for 1 to 5 h in the presence of lactose excess, was studied by HPLC coupled to electrospray ionization single and tandem mass s...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Analytical and bioanalytical chemistry 2010-03, Vol.396 (6), p.2293-2306
Hauptverfasser:	Losito, Ilario, Stringano, Elisabetta, Carulli, Saverio, Palmisano, Francesco
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Analytical Chemistry Binding sites (Biochemistry) Biochemistry Characterization and Evaluation of Materials Chemical properties Chemistry Chemistry and Materials Science Chromatographic methods and physical methods associated with chromatography Chromatography Chromatography, High Pressure Liquid - methods Correlation Denaturation Exact sciences and technology Food Science Heating High performance liquid chromatography Identification and classification Ionization Laboratory Medicine Lactalbumin - chemistry Lactose Lactose - chemistry Liquids Lysine Maillard reaction Mass spectrometry Mathematical analysis Methods Milk proteins Milk Proteins - chemistry Monitoring/Environmental Analysis Observations Original Paper Other chromatographic methods Physiological aspects Protein Denaturation Protein Structure, Tertiary Proteins Spectra Spectrometric and optical methods Spectrometry, Mass, Electrospray Ionization - methods Structure Thermal properties Trypsin Whey Whey Proteins
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!