J. Hau et L. Bovetto, Characterisation of modified whey protein in milk ingredients by liquid chromatography coupled to electrospray ionisation mass spectrometry, J CHROMAT A, 926(1), 2001, pp. 105-112
Whey proteins are an important ingredient in the food industry. We have inv
estigated the protein composition of commercial whey samples by liquid chro
matography coupled to electrospray ionisation mass spectrometry on a time-o
f-flight instrument. We found that industrial whey protein contains a multi
tude of different modifications, ranging from almost native proteins throug
h different degrees of glycosylation and oxidation up to almost completely
oxidised forms. The information obtained allows characterisation of the inf
luence of industrial processing on protein modifications and classification
of whey protein-based ingredients or milk powders from different suppliers
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