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Zum Vorkommen von Isopeptidbindungen in erhitztem Milcheiweiß

On the occurence of isopeptide bonds in heated milk protein

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Summary

Milk, milk products and individual milk proteins were subjected to different heat treatments either as powders or in aquous systems. After complete hydrolysis of the peptide bonds (α-amide bonds) by a system of four proteinases or peptidases, respectively, the samples were analysed for isopeptides. For this purpose, two chromatographic ion exchange systems were developed, each of which separates Nɛ-(β-aspartyl-)lysine (

) as well as Nɛ-(γ-glutamyl-)lysine (

) from the common amino acids. In samples, heated 24 h for at least 120° C, 2–5% of the lysine residues are incorporated in

-bonds. Under the heating conditions used in dairy practice, no isopeptide bonds were formed.

Zusammenfassung

Milch, Milcherzeugnisse und einzelne Milchproteine wurden in unterschiedlichem Ausmaß trocken oder als wässriges System erhitzt. Die Proben wurden nach vollstdndiger Hydrolyse der Peptidbindungen (α-Amidbindungen) durch ein System von vier Proteinasen bzw. Peptidasen auf das Vorkommen von Isopeptiden untersucht. Dafür wurden zwei Ionenaustauschsysteme entwickelt, die eine Trennung von Nɛ-(β-Asparagyl-)lysin (

) sowie Nɛ-(γ-Glutamyl-)lysin (

) von Aminosäuren ermoglicht. In 24 Std trocken auf mindestens 120° C erhitztem Milcheiweiß waren 2–5% des Lysins in

-Bindungen überführt. Unter den Erhitzungsbedingungen der milchwirtschaftlichen Praxis entstehen keine Isopeptidbindungen.

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Authors and Affiliations

  1. Deutsches Wollforschungsinstitut an der RWTH Aachen, Veltmanplatz 8, D-5100, Aachen, Bundesrepublik Deutschland

    Irene Schmitz & Helmut Zahn

  2. Institut für Chemie der Bundesanstalt für Milchforschung, Hermann Weigmann Str. 1-27, D-2300, Kiel 1, Bundesrepublik Deutschland

    Henning Klostermeyer, Klaus Rabbel & Kenji Watanabe

Authors
  1. Irene Schmitz
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  2. Helmut Zahn
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  3. Henning Klostermeyer
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  4. Klaus Rabbel
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  5. Kenji Watanabe
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Schmitz, I., Zahn, H., Klostermeyer, H. et al. Zum Vorkommen von Isopeptidbindungen in erhitztem Milcheiweiß. Z Lebensm Unters Forch 160, 377–381 (1976). https://doi.org/10.1007/BF01106328

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  • DOI: https://doi.org/10.1007/BF01106328

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