title: Analysis of the Maillard reaction products of beta-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry.
abstract: When analysed by capillary electrophoresis, certain skimmed milk powders are seen to exhibit additional peaks migrating after the whey protein beta-lactoglobulin. Using a model reaction between beta-lactoglobulin and lactose, and studying the reaction products using electrospray mass spectrometry, it is demonstrated that these protein peaks are almost certainly due to a Maillard reaction between lactose and the epsilon-amino group of lysine. This results in the formation of a series of lactulose-protein conjugates exhibiting throughout molecular mass increments of 324, which is sufficient to allow their separation by capillary electrophoresis.
authors.affiliation: Unilever Research, Beds., UK.
authors.forename: A D
authors.initials: AD
authors.lastname: Jones
authors.forename: C M
authors.initials: CM
authors.lastname: Tier
authors.forename: J P
authors.initials: JP
authors.lastname: Wilkins
mesh_terms: D003611:Dairy Products / Q000032:analysis*; D019075:Electrophoresis, Capillary; D007202:Indicators and Reagents; D007782:Lactoglobulins / Q000032:analysis*; D007785:Lactose / Q000032:analysis*; D015416:Maillard Reaction; D013058:Mass Spectrometry
chemical_list: D007202:Indicators and Reagents; D007782:Lactoglobulins; D007785:Lactose