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Analysis of the Maillard reaction products of beta-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry



Analysis of the Maillard reaction products of beta-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry



Journal of Chromatography. A 822(1): 147-154



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.

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Accession: 008157334

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PMID: 9810714



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