Lactosylation of milk proteins during the manufacture and storage of skim milk powders

International Dairy Journal

Volumn 10, Issue 12, 2000, Pages 863-872

  Guyomarc'h, Fanny ^a   Warin, Françoise ^a   Donald Muir, D ^b   Leaver, Jeffrey ^b  

^a DANONE RESEARCH   (France)

^b HANNAH RESEARCH INSTITUTE   (United Kingdom)

Author keywords

Lactalbumin; Lactoglobulin; Caseins; Maillard reaction; Skim milk powder; Spray drying; Storag e

Indexed keywords

CAPILLARY ELECTROPHORESIS; DRYING; FOOD PROCESSING; FOOD STORAGE; LACTOSYLATION; MILK POWDER; MILK PRODUCTION; MILK PROTEIN; MOISTURE; TEMPERATURE;

EID: 0034463028     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(01)00020-6     Document Type: Article

References (20)

1. L'addition de lactose et de vitamine C dans les laits de croissance diminue la qualité nutritionnelle des protéines
2. Evidence of multiple glycosylation of bovine β-lactoglobulin by electrospray ionisation mass spectrometry
3. Covalent binding of glycosyl residues to bovine casein: Effects on solubility and viscosity
4. Capillary electrophoresis of the whey protein fraction of milk powders. A possible method for monitoring storage conditions
5. Determination of milk proteins by capillary electrophoresis
6. Characterisation of the protein composition of casein micelles after heating
7. Identification of a β-lactoglobulin lactosylation site
8. Functional properties of milk proteins glycated in mild conditions
9. Analysis of the Maillard reaction products of β-lactoglobulin and lactose in skimmed milk powder by capillary electrophoresis and electrospray mass spectrometry
10. Water content and stability of low-moisture and intermediate moisture foods
11. Quantitative fractionation of whey proteins by gel permeation F.P.L.C.
12. 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
13. Lactosylation of β-lactoglobulin monitored by electrospray ionisation mass spectrometry
14. Modification of bovine β-lactoglobulin by glycation in a powdered state or in aqueous solution: Effect on association behavior and protein conformation
15. Resistance of β-lactoglobulin-bound lactose to the hydrolysis by β-galactosidase
16. Heat-induced changes in lactose: Isomerisation, degradation, Maillard browning
17. Nutritional and toxicological aspect of the Maillard browning reaction in foods
18. Analysis of lactosylated β-lactoglobulin by capillary electrophoresis
19. Determination of denatured serum proteins in the casein fraction of heat-treated milk by capillary zone electrophoresis