Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage

Le, Thao T., Holland, John W., Bhandari, Bhesh, Alewood, Paul F. and Deeth, Hilton C. (2013) Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage. International Dairy Journal, 31 2: 83-91. doi:10.1016/j.idairyj.2013.02.013


Author Le, Thao T.
Holland, John W.
Bhandari, Bhesh
Alewood, Paul F.
Deeth, Hilton C.
Title Direct evidence for the role of Maillard reaction products in protein cross-linking in milk powder during storage
Journal name International Dairy Journal   Check publisher's open access policy
ISSN 0958-6946
Publication date 2013-08
Sub-type Article (original research)
DOI 10.1016/j.idairyj.2013.02.013
Open Access Status
Volume 31
Issue 2
Start page 83
End page 91
Total pages 9
Place of publication Amsterdam, Netherlands
Publisher Elsevier
Collection year 2014
Language eng
Formatted abstract
Protein cross-linking, a possible cause of loss of solubility of milk protein concentrate (MPC) powder, may occur via advanced Maillard reaction products (e.g., methylglyoxal) or dehydroalanine. This study was designed to determine the relevance of these cross-linking pathways with the aid of proteomic techniques. Cross-linked proteins in the insoluble fraction of reconstituted MPC80 contained all major caseins, with αS1-casein predominating, and a small amount of β-lactoglobulin. To investigate the mechanism of protein cross-linking, model heating experiments were carried out on αS1-casein. Dephosphorylation of αS1-casein did not prevent protein cross-linking, suggesting that dehydroalanine was not involved in the cross linking. However, densitometric analysis showed that the amount of cross-linked αS1-casein was considerably enhanced by adding lactose or methylglyoxal. Protein cross-linking in MPC induced by methylglyoxal was also shown on 2-dimensional electrophoresis gels, confirming a possible pathway of protein cross-linking in milk powders involving advanced Maillard reaction products (e.g., methylglyoxal).
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Article (original research)
Collections: School of Agriculture and Food Sciences
Official 2014 Collection
Institute for Molecular Bioscience - Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 11 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 12 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Sun, 07 Jul 2013, 00:29:14 EST by System User on behalf of School of Agriculture and Food Sciences