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• W3157312510 abstract "Dry heating of protein with reducing sugar can promote the glycation of protein to form glycation products. Therefore, glycation of whey protein from goat milk, with different reducing saccharides in a dry state condition, was monitored by gel electrophoresis, and ESI tandem mass spectrometry. Whey protein was incubated with different saccharides (glucose, fructose, galactose, lactose, ribose and xylose) at molar ratio of 1:2 with lysine residue and saccharide reducing-end (final concentration 1 mg mL−1) at 37 °C, 65% relative humidity maintained by KI solution for 24 h. Overall, 237 unique glycated peptides, corresponding to 303 sites in 208 proteins, were identified by QE-HF MS/MS. In total, 142 hexosylated and 54 lactosylated site were found in hexose and lactose induced whey, respectively. It was revealed that glucose and galactose both had higher number of glycated proteins and peptides compared with the other saccharides based on Amadori glycation level; whereas, ribose and xylose pentose sugar showed the higher level of glycated end products than the mono and di-saccharides. This work enabled to provide a comprehensive summary about the glycation of goat milk whey protein in a dry state condition." @default.
• W3157312510 created "2021-05-10" @default.
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• W3157312510 date "2021-07-01" @default.
• W3157312510 modified "2023-09-27" @default.
• W3157312510 title "Effect of reducing sugars on the in-vitro glycation of goat milk whey protein by mass spectrometry" @default.
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• W3157312510 doi "https://doi.org/10.1016/j.lwt.2021.111608" @default.
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