Effects of Different Matrices on the Degree of Lactosylation of Whey Proteins
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During heat treatment processing for whole milk, different reactions can take place. One reaction involving proteins and sugars, is that of the Maillard reaction. Upon heat treatment, the Maillard reaction yields an Amadori Compound. The reaction between lactose and the major whey proteins ∝-‐Lactalbumin & !-‐Lactobulin were examined by reverse phase liquid chromatography-‐mass spectrometry. Charge state distribution was utilized to determine if lactose allosterically regulated lactosylation. A lower charge state for !-‐lactoglobulin after lactosylation was observed. The lower charge state demonstrated lactose allosteric modulation of lactosylation for ! -‐lactoglobulin. The degree of lactosylation between three different matrices: single protein, mixed protein, and whole milk; revealed !-‐lactoglobulin was not affected allosterically by other milk components. However evidence suggested ∝ −Lactalbumin was allosterically affected by other milk components. The data collected from the LC-‐MS spectrum demonstrated the physicochemical changes the whey proteins undergoes during lactosylation.