Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry

W. Steffan, H. H. Balzer, Frank Lippert, B. C. Sambor, A. G W Bradbury, T. Henle

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

Capillary electrophoresis (CE) and mass spectrometry have been used to verify the formation of lactosylated casein variants. CE was performed in a hydrophilically coated capillary at low pH and in the presence of urea. Lactosylated α-casein, β-casein, and κ-casein migrate shortly after the unmodified proteins. Evidence for casein lactosylation was obtained by electrospray ionization-mass spectrometry (ESI-MS). Lactosylated β-casein can be monitored not only in milk and milk powders but also in the complex protein mixture of processed cheese. The formation of lactosylated β-casein A1 and A2 during heating of processed cheese was found to correlate with the furosine content. Consequently, CE of casein may be a possible method for directly assessing the extent of the early Maillard reaction in dairy products.

Original languageEnglish (US)
Pages (from-to)467-471
Number of pages5
JournalEuropean Food Research and Technology
Volume222
Issue number3-4
DOIs
StatePublished - Feb 2006
Externally publishedYes

Fingerprint

Casein
Capillary electrophoresis
capillary electrophoresis
Capillary Electrophoresis
Caseins
Mass spectrometry
casein
Mass Spectrometry
mass spectrometry
processed cheeses
Cheeses
Cheese
Milk
Dairy products
Proteins
Maillard Reaction
Electrospray ionization
Dairy Products
Electrospray Ionization Mass Spectrometry
dried milk

Keywords

  • Capillary electrophoresis
  • Casein lactosylation
  • Lactose
  • Maillard products
  • Processed cheese

ASJC Scopus subject areas

  • Food Science

Cite this

Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry. / Steffan, W.; Balzer, H. H.; Lippert, Frank; Sambor, B. C.; Bradbury, A. G W; Henle, T.

In: European Food Research and Technology, Vol. 222, No. 3-4, 02.2006, p. 467-471.

Research output: Contribution to journalArticle

Steffan, W. ; Balzer, H. H. ; Lippert, Frank ; Sambor, B. C. ; Bradbury, A. G W ; Henle, T. / Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry. In: European Food Research and Technology. 2006 ; Vol. 222, No. 3-4. pp. 467-471.
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