Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 412438
Title Effect of Saccharide Structure and Size on the Degree of Substitution and Product Dispersity of a-Lactalbumin Glycated via the Maillard Reaction
Author(s) Haar, R. ter; Schols, H.A.; Gruppen, H.
Source Journal of Agricultural and Food Chemistry 59 (2011)17. - ISSN 0021-8561 - p. 9378 - 9385.
Department(s) Food Chemistry Group
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) ionization mass-spectrometry - beta-lactoglobulin - electrospray-ionization - state glycation - improvement - stability - ovalbumin - proteins - sugars
Abstract The course of the Maillard reaction between a-lactalbumin and various mono- and oligosaccharides in the solid state was studied using UPLC–ESI-TOF-MS. Individual reaction products were monitored for their degree of substitution per protein molecule (DSP). The Maillard reaction rate depended on the saccharide type and decreased when the saccharide size increased. Conjugation with charged saccharides was hindered when a specific average DSP was reached, probably resulting from electrostatic repulsion. The DSP varied between 0 and 15, and the standard deviation of the average DSP, which is a measure for product dispersity, increased to 1.9. Similar experiments were performed with a dipeptide. Relative reaction rates in these experiments were 1 for glucose, 0.28 for maltose, and 0.16 for maltotriose. Comparison of the results obtained using a-lactalbumin and the dipeptide made clear that the Maillard reaction rate is determined by a number of factors, including saccharide reactivity and lysine accessibility
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