The effect of heat treatment on the lactosylation of milk proteins
ABSTRACT: Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge of the detailed lactosylation information on milk proteins under various heat treatments is...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223005404 |
| _version_ | 1797390590544969728 |
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| author | Jing Lu Tong Zhu Ying Dai Lina Xing Liu Jinqi Sumei Zhou Chunli Kong |
| author_facet | Jing Lu Tong Zhu Ying Dai Lina Xing Liu Jinqi Sumei Zhou Chunli Kong |
| author_sort | Jing Lu |
| collection | DOAJ |
| description | ABSTRACT: Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge of the detailed lactosylation information on milk proteins under various heat treatments is important for selecting appropriate thermo-processing and identifying markers to monitor heat load in dairy products. In the present study, we used proteomics techniques to investigate lactosylated proteins under different heating temperatures. We observed a total of 123 lactosylated lysines in 65 proteins, with lactosylation even occurring in raw milk. The number of lactosylated lysines and proteins increased moderately at 75°C to 130°C, but dramatically at 140°C. We found that 6 out of 10, 9 out of 16, 6 out of 12, and 5 out of 15 lysine residues in κ-casein, β-lactoglobulin, α-lactalbumin, and αS1-casein, respectively, were lactosylated under the applied heating treatment. Moreover, different lactosylation states of individual lysines and proteins can indicate the intensity of heating processes. Lactosylation of K14 in β-lactoglobulin could distinguish pasteurized and UHT milk, while lactosylation of lactotransferrin can reflect moderate heat treatment of products. |
| first_indexed | 2024-03-08T23:13:06Z |
| format | Article |
| id | doaj.art-0983a7bd250b4911968446455eed3ca5 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-08T23:13:06Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-0983a7bd250b4911968446455eed3ca52023-12-15T07:21:59ZengElsevierJournal of Dairy Science0022-03022023-12-011061283218330The effect of heat treatment on the lactosylation of milk proteinsJing Lu0Tong Zhu1Ying Dai2Lina Xing3Liu Jinqi4Sumei Zhou5Chunli Kong6Corresponding author; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing 100048, ChinaABSTRACT: Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge of the detailed lactosylation information on milk proteins under various heat treatments is important for selecting appropriate thermo-processing and identifying markers to monitor heat load in dairy products. In the present study, we used proteomics techniques to investigate lactosylated proteins under different heating temperatures. We observed a total of 123 lactosylated lysines in 65 proteins, with lactosylation even occurring in raw milk. The number of lactosylated lysines and proteins increased moderately at 75°C to 130°C, but dramatically at 140°C. We found that 6 out of 10, 9 out of 16, 6 out of 12, and 5 out of 15 lysine residues in κ-casein, β-lactoglobulin, α-lactalbumin, and αS1-casein, respectively, were lactosylated under the applied heating treatment. Moreover, different lactosylation states of individual lysines and proteins can indicate the intensity of heating processes. Lactosylation of K14 in β-lactoglobulin could distinguish pasteurized and UHT milk, while lactosylation of lactotransferrin can reflect moderate heat treatment of products.http://www.sciencedirect.com/science/article/pii/S0022030223005404lactosylationheat treatmentmilk proteinsmarkers |
| spellingShingle | Jing Lu Tong Zhu Ying Dai Lina Xing Liu Jinqi Sumei Zhou Chunli Kong The effect of heat treatment on the lactosylation of milk proteins Journal of Dairy Science lactosylation heat treatment milk proteins markers |
| title | The effect of heat treatment on the lactosylation of milk proteins |
| title_full | The effect of heat treatment on the lactosylation of milk proteins |
| title_fullStr | The effect of heat treatment on the lactosylation of milk proteins |
| title_full_unstemmed | The effect of heat treatment on the lactosylation of milk proteins |
| title_short | The effect of heat treatment on the lactosylation of milk proteins |
| title_sort | effect of heat treatment on the lactosylation of milk proteins |
| topic | lactosylation heat treatment milk proteins markers |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223005404 |
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