Method to Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics

Vaidhyanathan Anantharamkrishnan, Gary A. Reineccius

Research output: Contribution to journalArticlepeer-review

3 Scopus citations

Abstract

This study develops a method to measure the covalent bonds formed between the side chains and terminal amino acids of β-lactoglobulin (BLG) and selected flavor molecules (benzaldehyde, citral, or allyl isothiocyanate) using electrospray ionization mass spectrometry (ESI/MS) and tandem mass spectrometry (MS/MS). This technique made it possible to measure increases in molecular weight of BLG as the reaction takes place (BLG + flavor compound). The observed mass shifts on the reaction corresponded to either Schiff base or Michael addition reactions between the chosen flavor compounds and BLG. In the case of citral, sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis revealed that these reactions lead to protein cross-linking. A proteomic approach using MS/MS to identify the sites of post-translational modification between benzaldehyde and BLG revealed that the lysine groups were the reaction sites. Interestingly, benzaldehyde was found to react with several different lysine groups but never more than one of them per BLG molecule (BLG contains 15 lysine groups/molecule). Furthermore, adducts with benzaldehyde were not observed at two lysine groups. Allyl isothiocyanate was found to react with several sites on each BLG molecule. The ESI/MS methodology in tandem with proteomics yields a detailed view of flavor/BLG interactions that may offer insights on minimizing these undesirable reactions in the future.

Original languageEnglish (US)
Pages (from-to)13121-13130
Number of pages10
JournalJournal of agricultural and food chemistry
Volume68
Issue number46
DOIs
StatePublished - Nov 18 2020

Bibliographical note

Publisher Copyright:
© 2020 American Chemical Society.

Keywords

  • Michael addition
  • Schiff base
  • covalent linkage
  • flavor
  • interactions
  • mass spectrometry
  • protein
  • proteomics

PubMed: MeSH publication types

  • Evaluation Study
  • Journal Article

Fingerprint

Dive into the research topics of 'Method to Characterize and Monitor Covalent Interactions of Flavor Compounds with β-Lactoglobulin Using Mass Spectrometry and Proteomics'. Together they form a unique fingerprint.

Cite this