Influence of storage and heating on protein glycation levels of processed lactose-free and regular bovine milk products

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• 作者：Sanja Milkovska-Stamenova ; ^{bioanaly@rz.uni-leipzig.de} ; Ralf Hoffmann ; ^{bioanaly@rz.uni-leipzig.de}
• 关键词：Amadori product ; Infant formula ; Maillard reaction ; Milk proteomics ; Protein glycation
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：489-495
• 全文大小：941 K
• 卷排序：221

文摘

303 lactosylated and 199 hexosylated peptides were identified and quantified. Storage increased lactosylation up to fourfold in UHT milk and infant formula. Storage increased hexosylation up to elevenfold in lactose-free UHT milk. Warming increased the glycation degrees additionally twofold in the stored samples. Glycation degrees depend on both industrial processing and customers’ handling.