| Use of FTIR and mass spectrometry for characterization of glycated caseins. | |
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MedLine Citation:
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PMID: 19121240 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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This study investigates the potential of Fourier transform infrared spectroscopy (FTIR) to monitor glycation-induced changes in protein structure. Aqueous solutions of sodium caseinate and glucose (1:2 w/w, pH 6.7) were heated at 90 degrees C for 0, 10, 20, 40 and 60 min. Evidence for caseinate glycation was obtained by mass spectrometry techniques (electrospray (ESI) and matrix-assisted laser desorption ionisation (MALDI)). FTIR was able to discriminate between glycated and non-glycated sodium caseinate, when the data were analysed by multivariate statistical methods; principal component analysis (PCA) and soft independent modelling of class analogy (SIMCA). The techniques used were complementary and provided different levels of information about the glycated samples. |
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Authors:
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Christine M Oliver; Ashwini Kher; Don McNaughton; Mary Ann Augustin |
Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't Date: 2009-01-05 |
Journal Detail:
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Title: The Journal of dairy research Volume: 76 ISSN: 0022-0299 ISO Abbreviation: J. Dairy Res. Publication Date: 2009 Feb |
Date Detail:
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Created Date: 2009-01-20 Completed Date: 2009-03-11 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985125R Medline TA: J Dairy Res Country: England |
Other Details:
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Languages: eng Pagination: 105-10 Citation Subset: IM |
Affiliation:
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School of Chemistry, Monash University, Clayton, VIC 3800, Australia. Christine1.Olivier@csiro.au |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Caseins
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chemistry* Food Technology* Mass Spectrometry / methods* Spectroscopy, Fourier Transform Infrared / methods* |
| Chemical | |
Reg. No./Substance:
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0/Caseins |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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