The effect of heat treatment on the lactosylation of milk proteins

Protein lactosylation is a significant modification that occurs during the heat treatment of dairy products, causing changes in proteins' physical-chemical and nutritional properties. Knowledge detailed information on milk proteins under various treatments important for selecting appropriate thermo-processing identifying markers to monitor load products. In present study, we used proteomics techniques investigate lactosylated different heating temperatures. We observed total 123 lysines 65 proteins, with even occurring raw milk. The number increased moderately at 75°C 130°C, but dramatically 140°C. found 6 out 10, 9 16, 12, 5 15 lysine residues κ-casein, β-lactoglobulin, α-lactalbumin, αS1-casein, respectively, were applied treatment. Moreover, states individual can indicate intensity processes. Lactosylation K14 β-lactoglobulin could distinguish pasteurized UHT milk, while lactotransferrin reflect moderate