Characterization of casein lactosylation by capillary electrophoresis and mass spectrometry

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

Research output: Contribution to journalArticle

8 Scopus citations


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
Issue number3-4
StatePublished - Feb 1 2006
Externally publishedYes


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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering

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