Effect of water activity, temperature and pH on solid state lactosylation of β-lactoglobulin

International Dairy Journal

Volumn 23, Issue 1, 2012, Pages 1-8

  Thomsen, Marianne K ^a   Olsen, Karsten ^a   Otte, Jeanette ^a   Sjøstrøm, Kirsten ^a   Werner, Birgit B ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

DETAILED KINETICS; EFFECT OF WATER; FIRST-ORDER RATE CONSTANTS; GLYCATION; LACTOGLOBULIN; NUTRITIONAL AND FUNCTIONAL PROPERTIES; REACTION MIXTURE; REACTION STEPS; TEMPERATURE DEPENDENCIES; WATER ACTIVITY; WHEY PROTEINS;

ACTIVATION ENERGY; GLASS TRANSITION; PH EFFECTS;

RATE CONSTANTS;

EID: 84855869954     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2011.10.008     Document Type: Article

References (30)

1. Arakawa T., Prestrelski S.J., Kenney W.C., Carpenter J.F. Factors affecting short-term and long-term stabilities of proteins. Advanced Drug Delivery Reviews 2001, 46:307-326.
2. Ardö Y., Lilbæk H., Kristiansen K.R., Zakora M., Otte J. Identification of large phosphopeptides from β-casein that characteristically accumulate during ripening of the semi-hard cheese Herregård. International Dairy Journal 2007, 17:513-524.
3. Bell L.N., Touma D.E., White K.I., Chen Y.-H. Glycine loss and Maillard browning as related to the glass transition in a model food system. Journal of Food Science 1998, 63:625-628.
4. van Boekel M.A.J.S. Kinetic aspects of the Maillard reaction: a critical review. Nahrung/Food 2001, 45:150-159.
5. Broersen K., Voragen A.G.J., Hamer R.J., de Jongh H.H.J. Glycoforms of β-lactoglobulin with improved thermostability and preserved structural packing. Biotechnology and Bioengineering 2004, 86:78-87.
6. Chevalier F., Chobert J.-M., Popineau Y., Nicolas M.G., Haertlé T. Improvement of functional properties of β-lactoglobulin glycated through the Maillard reaction is related to the nature of the sugar. International Dairy Journal 2001, 11:145-152.
7. Chobert J.-M., Gaudin J.-C., Dalgalarrondo M., Haertlé T. Impact on Maillard type glycation on properties of beta-lactoglobulin. Biotechnology Advances 2006, 24:629-632.
8. Constantino H.R., Curley J.G., Wu S., Hsu C.C. Water sorption behavior of lyophilized protein-sugar systems and implications for solid-state interactions. International Journal of Pharmaceutics 1998, 166:211-221.
9. Czerwenka C., Maier I., Pittner F., Lindner W. Investigation of lactosylation of whey proteins by liquid chromatography-mass spectrometry. Journal of Agricultural and Food Chemistry 2006, 54:8874-8882.
10. Fenaille F., Morgan F., Parisod V., Tabet J.-C., Guy P.A. Solid-state glycation of β-lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniques. Journal of Mass Spectrometry 2004, 39:16-28.
11. French S.J., Harper W.J., Kleinholz N.M., Jones R.B., Green-Church K.B. Maillard reaction induced lactose attachment to bovine β-lactoglobulin: electrospray ionization and matrix-assisted laser desorption/ionization examination. Journal Agricultural and Food Chemistry 2002, 50:820-823.
12. Guyomarc'h F., Warin F., Muir D.D., Leaver J. Lactosylation of milk proteins during manufacture and storage of skim milk powders. International Dairy Journal 2000, 10:863-872.
13. Holt C., McPhail D., Nylander T., Otte J., Ipsen R.H., Olieman C., et al. Apparent chemical composition of 9 commercial or semi-commercial whey protein concentrates, isolates and fractions. International Journal of Food Science and Technology 1999, 34:543-556.
14. Kristiansen K.R., Otte J., Ipsen R., Qvist K.B. Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography. International Dairy Journal 1998, 8:113-118.
15. Labuza T.P., Baisier W.M. The kinetics of nonenzymatic browning. Physical chemistry of foods 1992, 595-649. Marcel Dekker, New York, NY, USA. 1st ed. H.G. Schwartzberg, R.W. Hartel (Eds.).
16. Lee Y.C., Tseng H.C., Wu F.Y. Glycated whey proteins as antioxidants in Chinese meat balls. Journal of the Chinese Society of Animal Science 2001, 30:187-194.
17. Le Meste M., Champion D., Roudaut G., Simatos D. Glass transition and food technology: a critical appraisal. Journal of Food Science 2002, 67:2444-2458.
18. Lund M.N., Olsen K., Sørensen J., Skibsted L.H. Kinetics and mechanism of lactosylation of α-lactalbumin. Journal of Agricultural and Food Chemistry 2005, 53:2095-2102.
19. Medranoa A., Abiracheda C., Panizzoloa L., Moynaa P., Añónb M.C. The effect of glycation on foam and structural properties of β-lactoglobulin. Food Chemistry 2009, 113:127-133.
20. Morgan F., Léonil J., Mollé D., Bouhallab S. Modification of bovine β-lactoglobulin by glycation in a powdered state or in an aqueous solution: effect on association behavior and protein conformation. Journal of Agricultural and Food Chemistry 1999, 47:83-91.
21. Morgan F., Mollé D., Henry G., Vénien A., Léonil J., Peltre G., et al. Glycation of bovine β-lactoglobulin: effect on the protein structure. International Journal of Food Science and Technology 1999, 34:429-435.
22. Morgan F., Nouzille C.A., Baechler R., Vuataz G., Raemy A. Lactose crystallization and early Maillard reaction in skim milk powder and whey protein concentrate. Lait 2005, 85:315-323.
23. Nacka F., Chobert J.-M., Burova T., Léonil J., Haertlé T. Induction of new physicochemical and functional properties by the glycosylation of whey proteins. Journal of Protein Chemistry 1998, 17:495-503.
24. Naranjo G.B., Malec L.S., Vigo M.S. Reducing sugars effect on available lysine loss of casein by moderate heat treatment. Food Chemistry 1998, 62:309-313.
25. Oliver C.M., Melton L.D., Stanley R.A. Creating proteins with novel functionality via the Maillard reaction: a review. Critical Reviews in Food Science and Nutrition 2006, 46:337-350.
26. Saltmarch M., Vagnini-Ferrari M., Labuza T.P. Theoretical basis and application of kinetics to browning in spray-dried whey food systems. Progress in Food and Nutrition Science 1981, 5:331-344.
27. Sawyer L. β-Lactoglobulin. Proteins 2003, Vol. 1:319-386. Kluwer Academic/Plenum Publishers, New York, NY, USA. 3rd ed. P.F. Fox, P.L.H. McSweeney (Eds.).
28. Thomas M.E.C., Scher J., Desobry S. Lactose/β-lactoglobulin interaction during storage of model whey powders. Journal of Dairy Science 2004, 87:1158-1166.
29. Trofimova D., de Jongh H.H.J. Modification of β-lactoglobulin by oligofructose: impact on protein adsorption at the air-water interface. Langmuir 2004, 20:5544-5552.
30. Yajima K., Onodera S., Takeda Y., Kato I., Shiomi N. Improved radical scavenging activity of beta-lactoglobulin-xylobiose modified by the Maillard reaction. Journal of Applied Glycoscience 2007, 54:165-168.