Identification of low molar mass peptides released during sterilization of milk

International Dairy Journal

Volumn 9, Issue 8, 1999, Pages 515-521

  Gaucheron, F ^a   Molle D ^a   Briard, V ^a   Leonil J ^a  

^a CEMAGREF   (France)

Author keywords

Casein; Mass spectrometry; Proteolysis; Sterilization

Indexed keywords

CASEIN; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSTRUMENT STERILIZATION; MASS SPECTROMETRY; MICELLE; MILK; NITROGEN; PEPTIDE; PROTEIN DEGRADATION; SALT;

EID: 0032835191     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(99)00121-1     Document Type: Article

References (31)

1. Belec J., Jenness R. Dephosphorization of casein by heat treatment. I. In caseinate solutions. Journal of Dairy Science. 45:1962;12-19.
2. Belec J., Jenness R. Dephosphorization of casein by heat treatment. II. In skimmilks. Journal of Dairy Science. 45:1962;20-26.
3. Bieman K. Mass spectrometry of peptides and proteins. Annual Review Biochemistry. 61:1992;977-1010.
4. Famelart M.H., Lepesant F., Gaucheron F., Le Graet Y., Schuck P. pH-induced physicochemical modifications of native phosphocaseinate dispersions: influence of the aqueous phase. Lait. 76:1996;445-460.
5. Fox P.F. Heat-induced changes in milk preceding coagulation. Journal of Dairy Science. 64:1981;2127-2137.
6. Fox P.F., Hearn C.M. Heat stability of milk: influence of κ-casein hydrolysis. Journal of Dairy Research. 45:1978;173-181.
7. Hindle E.J., Wheelock J.V. The release of peptides and glycopeptides by the action of heat on cow's milk. Journal of Dairy Research. 37:1970;397-405.
8. Hustinx J.C.A., Singh T.K., Fox P.F. Heat-induced hydrolysis of sodium caseinate. International Dairy Journal. 7:1997;207-212.
9. Léonil J., Mollé D., Fauquant J., Maubois J.L., Pearce R.J., Bouhallab S. Characterization by ionization mass spectrometry of lactosyl β-lactoglobulin conjugates formed during heat treatment of milk and whey and identification of one lactose-binding site. Journal of Dairy Science. 80:1997;2270-2281.
10. Le Ray C., Maubois J.L., Gaucheron F., Brulé G., Pronnier P., Garnier F. Heat stability of reconstituted casein micelle dispersions: changes induced by salt addition. Lait. 78:1998;375-390.
11. s- and β-casein. I. Factors in variation of the degradation. Bulletin de la société chimique et biologique. 52:1970;915-926.
12. Lorient D. Covalent bonds formed in proteins during milk sterilization: studies on caseins and casein peptides. Journal of Dairy Research. 46:1979;393-396.
13. Manson W., Carolan T. Formation of lysinoalanine from individual bovine caseins. Journal of Dairy Research. 47:1980;193-198.
14. Meisel H., Schlimme E. Casein-gebundener phosphor und der gehalt an freien aminosäuren in unterschiedlich wärmebehandelter milch. Kieler Milchwirtschaftliche Forschungsberichte. 47:1995;289-295.
15. Metwalli A.A.M., van Boekel A.J.S. On the kinetics of heat-induced deamidation and breakdown of caseinate. Food Chemistry. 61:1998;53-61.
16. Mollé D., Morgan F., Bouhallab S., Léonil J. Selective detection of lactolated peptides in hydrolysates by liquid chromatography/electrospray tandem mass spectrometry. Analytical Biochemistry. 259:1998;152-161.
17. Morales F.J., Jiménez-Pérez S. Monitoring of heat-induced proteolysis in milk and milk-resembling systems. Journal of Agricultural Food Chemistry. 46:1998;4391-4397.
18. O'Brien, J. (1995). In P. F. Fox, Heat-induced changes in milk, Special issue no. 9501 (pp. 134-170). International Dairy Federation, Brussels, Belgium.
19. Papayannopoulos I.A. The interpretation of collision-induced dissociation tandem mass spectra of peptides. Mass Spectrometry Review. 14:1995;49-73.
20. Pierre A., Fauquant J., Le Graet Y., Piot M., Maubois J.L. Préparation de phosphocaseinate natif par microfiltration sur membrane. Lait. 72:1992;461-474.
21. Pouliot M., Pouliot Y., Britten M., Maubois J.L., Fauquant J. Study of the dissociation of β-casein from native phosphocaseinate. Lait. 74:1994;325-332.
22. Pyne G.T., McHenry K.A. The heat coagulation of milk. Journal of Dairy Research. 22:1955;60-68.
23. Saidi B., Warthesen J.J. Heat and fermentation effects on total nonprotein nitrogen and urea in milk. Journal of Food Science. 58:1993;548-551.
24. Schuck P., Piot M., Méjean S., Le Graet Y., Fauquant J., Brulé G., Maubois J.L. Deshydratation par atomisation de phosphocaseinate natif obtenu par microfiltration sur membrane. Lait. 74:1994;375-388.
25. Schultz J. Cleavage at aspartic acid. Hirs C.H.W. Methods in enzymology. vol. XI:1967;255-263 Academic Press, New York.
26. Singh H. Effects of high temperatures on casein micelles. New Zealand Journal of Dairy Science and Technology. 23:1988;257-273.
27. Singh, H. (1995). Heat-induced changes in casein, including interactions with whey proteins. In P. F. Fox, Heat-induced changes in milk, Special issue no. 9501 (pp. 86-104). International Dairy Federation, Brussels, Belgium.
28. Walstra P., Jenness R. Dairy chemistry and physics. 1984;Wiley, New York.
29. White J.C.D., Davies D.T. The stability of milk protein to heat: III. Objective measurement of heat stability of milk. Journal of Dairy Research. 33:1966;93-102.
30. Wolfschoon-Pombo A., Klostermeyer H. Die NPN fraktion der Kuhmilch. I. Menge und zusammensetzung. Milchwissenchaft. 36:1981;598-600.
31. Yvon M., Chabanet C., Pélissier J.P. Solubility of peptides in trichloroacetic acid (TCA) solutions. Hypothesis on the precipitation mechanism. International Journal of Peptide and Protein Research. 34:1989;166-176.