Maillard Reaction Induced Lactose Attachment to Bovine β-Lactoglobulin:  Electrospray Ionization and Matrix-Assisted Laser Desorption/Ionization Examination

• Published in: Journal of agricultural and food chemistry 2002-02, Vol.50 (4), p.820-823
• Main Authors: French, S. J, Harper, W. J, Kleinholz, N. M, Jones, R. B, Green-Church, K. B
• Format: Article
• Language: English
• Subjects: Animals; Biological and medical sciences; Cattle; Food industries; Fundamental and applied biological sciences. Psychology; Humidity; Lactoglobulins - metabolism; Lactose - metabolism; Maillard Reaction; Milk and cheese industries. Ice creams; Solubility; Spectrometry, Mass, Electrospray Ionization; Spectrometry, Mass, Matrix-Assisted Laser Desorption-Ionization; Temperature; Time Factors
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf010571q

Nonenzymatic attachment of lactose to β-lactoglobulin (β-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 °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 °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 β-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. Keywords: β-Lactoglobulin; nonenzymatic; solubilized; dry-way; combination