Document Detail

Distribution of Protein Oxidation Products in the Proteome of Thermally Processed Milk.
MedLine Citation:
PMID:  22746820     Owner:  NLM     Status:  Publisher    
During thermal milk processing, severe oxidation can occur which alters the technological and physiological properties of the milk proteins. Due to differences in composition and physico-chemical properties, it can be expected that the particular milk proteins are differently affected by oxidative damage. Therefore, the protein-specific distribution of oxidation products in the heated milk proteome was investigated. Raw and heated milk samples were separated by one-dimensional gel electrophoresis. Protein oxidation was visualized by Western blot after derivatization of protein carbonyls with 2,4-dinitrophenylhydrazine. Thus, α-lactalbumin displayed enhanced oxidation compared to β-lactoglobulin, despite of its lower concentration in milk. Highly selective oxidation was detected for a previously unassigned minor milk protein. The protein was identified by its peptide mass fingerprint as a variant of α(S1)-casein (α(S1)-casein*). Similar oxidation patterns were observed in several commercial milk products.
Bianca Meyer; Florian Baum; Gregor Vollmer; Monika Pischetsrieder
Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-6-29
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2012 Jun 
Date Detail:
Created Date:  2012-7-3     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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