Maillard reaction induced lactose attachment to bovine beta-lactoglobulin: electrospray ionization and matrix-assisted laser desorption/ionization examination.
Nonenzymatic attachment of lactose to beta-lactoglobulin (beta-Lg) was investigated under different conditions. Solubilized conditions, dry environment, and a combination of dry and solubilized environments, were examined for their effects on lactosylation. Temperatures ranging from 50 to 65 degrees C and time intervals between 1 h and 4 days were used. Electrospray ionization (ESI) and matrix-assisted laser desorption/ionization (MALDI) mass spectrometry were implemented to examine the reaction products. Maximum attachment efficiency occurred at 65 degrees C held for 3 h in dry-way conditions. Incubations held for long periods of time under dry-way conditions suggest possible denaturation. Both ESI and MALDI data suggest beta-Lg removal in the solubilized samples held for long periods of time. A combination of solubilized and dry environments led to very similar mass spectrogram results over time.
French
S J
SJ
Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, Ohio 43210, USA. french.27@osu.edu
Harper
W J
WJ
Kleinholz
N M
NM
Jones
R B
RB
Green-Church
K B
KB
D000818:Animals; D002417:Cattle; D006813:Humidity; D007782:Lactoglobulins / Q000378:metabolism*; D007785:Lactose / Q000378:metabolism*; D015416:Maillard Reaction; D012995:Solubility; D021241:Spectrometry, Mass, Electrospray Ionization; D019032:Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; D013696:Temperature; D013997:Time Factors
D007782:Lactoglobulins; D007785:Lactose