Profiling of Low-Molecular-Weight Carbonyls and Protein Modifications in Flavored Milk.

ABSTRACT: Thermal treatments of dairy products favor oxidations, Maillard reactions, and the formation of sugar or lipid oxidation products. Additives including flavorings might enhance these reactions or even induce further reactions. Here we aimed to characterize protein modifications in four flavored milk drinks using samples along the production chain-raw milk, pasteurization, mixing with flavorings, heat treatment, and the commercial product. Therefore, milk samples were analyzed using a bottom up proteomics approach and a combination of data-independent (MSE) and data-dependent acquisition methods (DDA). Twenty-one small carbonylated lipids were identified by shotgun lipidomics triggering 13 protein modifications. Additionally, two Amadori products, 12 advanced glycation end products (AGEs), a

SUBMITTER: Wolk M 

PROVIDER: S-EPMC7700654 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature