Research progress on application of mass spectrometry in glycation analysis of milk protein
Glycation,as a non-enzymatic post-translational modification,plays an important role in improving the structural and functional proper-ties of proteins.Milk is rich in proteins and sugars,which is easy to lactosylate during heat treatment and processing,in which Amadori rearrange-ment products(Amadori Rearrangement Products,ARPs)and Advanced glycation end-products(Advanced Glycation End-Products,AGEs)were formed.Glycated products are usually regarded as the markers of dairy product quality,so it is very important to understand the glycation of milk protein and the structural and functional characteristics of its products in dairy processing.At present,proteomic analysis methods based on mass spectrometry has played a leading role in protein characterization,and has been applied to the structural analysis of milk proteins and glycated prod-ucts of milk.In this review,LC-MS,UPLC-MS,ESI-MS and MALDI-MS were used to characterize the glycosylation mechanism of milk pro-teins,which not only revealed the functional properties and structural information of protein modifications at the molecular level,but also provided new insights into the glycosylation process of milk proteins.
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