Quantitative analysis of bovine whey glycoproteins using the overall N-linked whey glycoprofile

Rivca L. Valk-Weeber, Talitha Eshuis-de Ruiter, Lubbert Dijkhuizen, Sander S. van Leeuwen*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)
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Abstract

Bovine whey is an important ingredient in human nutrition and contains many biofunctional, glycosylated proteins. Knowledge on the glycoprotein composition of whey and whey products is valuable for the dairy industry. This paper describes a method for the characterisation of whey, or whey powders, by N-linked glycoprofile analysis. Application of the method for analysis of whey protein products showed clear differences in glycoprotein composition between concentrate, isolate and demineralised whey powders. The quantitative potential was explored by screening 100 pooled farm milk samples. IgG and lactoferrin protein concentrations determined by N-glycoprofile analysis matched well with ELISA results. The protein concentration of GlyCAM-1 was determined to be ≥1 mg mL−1. The approaches presented in this work allow simultaneous concentration estimation of the three major whey glycoproteins, lactoferrin, IgG and GlyCAM-1 on the basis of their N-linked glycoprofiles, also in highly processed samples where conventional methods of detection (ELISA) are less suitable.

Original languageEnglish
Article number104814
Number of pages10
JournalInternational Dairy Journal
Volume110
DOIs
Publication statusPublished - Nov-2020

Keywords

  • PERFORMANCE LIQUID-CHROMATOGRAPHY
  • PROTEOSE PEPTONE
  • IMMUNOGLOBULIN-G
  • MILK
  • LACTOFERRIN
  • PROTEINS
  • GLYCOSYLATION
  • GLYCANS
  • PP3
  • DENATURATION

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