| Distribution of Protein Oxidation Products in the Proteome of Thermally Processed Milk. | |
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MedLine Citation:
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PMID: 22746820 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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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. |
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Authors:
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Bianca Meyer; Florian Baum; Gregor Vollmer; Monika Pischetsrieder |
Publication Detail:
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Type: JOURNAL ARTICLE Date: 2012-6-29 |
Journal Detail:
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Title: Journal of agricultural and food chemistry Volume: - ISSN: 1520-5118 ISO Abbreviation: - Publication Date: 2012 Jun |
Date Detail:
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Created Date: 2012-7-3 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 0374755 Medline TA: J Agric Food Chem Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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