Affordable Access

deepdyve-link
Publisher Website

Insight into the glycation of milk proteins: an ESI- and MALDI-MS perspective (review).

Authors
  • Oliver, Christine M1
  • 1 CSIRO Food and Nutritional Sciences, CSIRO Preventative Health National Research Flagship, Werribee, VIC, Australia. [email protected] , (Australia)
Type
Published Article
Journal
Critical Reviews in Food Science and Nutrition
Publisher
Informa UK (Taylor & Francis)
Publication Date
May 01, 2011
Volume
51
Issue
5
Pages
410–431
Identifiers
DOI: 10.1080/10408391003632841
PMID: 21491267
Source
Medline
License
Unknown

Abstract

Protein-reducing sugar conjugates are formed by the naturally occurring Maillard reaction, otherwise known as glycation. The Maillard reaction products (MRP) formed can provide novel and/or improved functionality compared to the unmodified protein. Understanding the chemistry of the Maillard reaction, the physicochemical properties of its products, and, more importantly, the inter-relationships between these properties and the specific functionality of a given MRP will help to define the potential of MRP as food ingredients in their own right. Recently, electrospray ionization-mass spectrometry (ESI-MS) and matrix-assisted laser desorption ionization-mass spectrometry (MALDI-MS) have acquired a leading role in the structural characterization of proteins. The ability of these techniques to provide detail about the nature and extent of protein modifications at a molecular level as well as conformational information provides new insight into the glycation process. This article reviews the role that ESI- and MALDI-MS have played in advancing our understanding of the glycation of milk proteins.

Report this publication

Statistics

Seen <100 times