Method To Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass
Vaidhyanathan Anantharamkrishnan1, Gary A Reineccius1
1Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota 55108, United States.
Journal of Agricultural and Food Chemistry
|February 20, 2020
Summary
Researchers developed a method using mass spectrometry to detect covalent bonds between beta-lactoglobulin (BLG) and flavor molecules. This analysis reveals how these flavor compounds interact with BLG, offering insights into preventing unwanted reactions.
Area of Science:
- Food Chemistry
- Analytical Chemistry
- Biochemistry
Background:
- Flavor-protein interactions are crucial in food systems.
- Understanding these interactions can prevent undesirable changes in food quality.
Purpose of the Study:
- To develop and apply a method for measuring covalent modifications of beta-lactoglobulin (BLG) by flavor compounds.
- To identify the reaction mechanisms and specific sites of interaction between BLG and selected flavor molecules.
Main Methods:
- Electrospray ionization mass spectrometry (ESI/MS) and tandem mass spectrometry (MS/MS) were used to detect mass shifts indicating covalent bonding.
- Proteomic analysis identified specific amino acid residues involved in the reactions.
- Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to assess protein cross-linking.
Main Results:
- ESI/MS successfully measured molecular weight increases in BLG upon reaction with benzaldehyde, citral, and allyl isothiocyanate.
- Mass shifts indicated Schiff base or Michael addition reactions.
- Citral induced protein cross-linking, while benzaldehyde primarily reacted with lysine residues, with specific site limitations.
- Allyl isothiocyanate reacted at multiple sites on BLG.
Conclusions:
- The ESI/MS and proteomics approach provides a detailed understanding of flavor-BLG interactions.
- This methodology can help in developing strategies to minimize undesirable flavor-protein reactions in food products.
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