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<p>Milk serves as the foundational component of all dairy products. Thermal processing is essential for nutritional preservation and storage. However, extensive literature confirms that heat treatment induces structural and chemical alterations in milk proteins, particularly lactosylation. This modification diminishes protein digestibility, reduces bioavailable lysine, and generates advanced glycation end-products (AGEs), thereby affecting milk’s nutritional quality. While existing studies have examined temperature-dependent lactosylation, our study investigates lactosylation during prolonged heating of milk, such as in tea/coffee vending machines. The key findings indicate a time-dependent increase in lactosylation, from 1 site to 20 sites after 2.30&#xa0;h of continuous heating. Among the six major proteins analyzed, β-lactoglobulin and α-lactalbumin were found to be more susceptible to lactosylation (43.75% and 50% lysines modified, respectively), while caseins were less reactive (αS1-casein: 26.66%; αS2-casein: 16%; β-casein: 8.33%; κ-casein: 20%). With the global surge in vending machines, prolonged heating poses dual risks, such as nutritional deficits from lysine loss and dietary AGE formation linked to inflammation and metabolic disorders. Future research should focus on optimizing thermal protocols for milk to balance safety in commercial dairy systems.</p>

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Impact of prolonged heat treatment on lactosylation of milk proteins: a proteomic perspective

  • 期刊论文

  • 发表日期：

    2026年2月27日

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  • Shashikala S. Ranjane,
  • Swaraj M. Jathar,
  • Abhishek Dole,
  • Monika Sharma,
  • Mahesh J. Kulkarni

摘要

Milk serves as the foundational component of all dairy products. Thermal processing is essential for nutritional preservation and storage. However, extensive literature confirms that heat treatment induces structural and chemical alterations in milk proteins, particularly lactosylation. This modification diminishes protein digestibility, reduces bioavailable lysine, and generates advanced glycation end-products (AGEs), thereby affecting milk’s nutritional quality. While existing studies have examined temperature-dependent lactosylation, our study investigates lactosylation during prolonged heating of milk, such as in tea/coffee vending machines. The key findings indicate a time-dependent increase in lactosylation, from 1 site to 20 sites after 2.30 h of continuous heating. Among the six major proteins analyzed, β-lactoglobulin and α-lactalbumin were found to be more susceptible to lactosylation (43.75% and 50% lysines modified, respectively), while caseins were less reactive (αS1-casein: 26.66%; αS2-casein: 16%; β-casein: 8.33%; κ-casein: 20%). With the global surge in vending machines, prolonged heating poses dual risks, such as nutritional deficits from lysine loss and dietary AGE formation linked to inflammation and metabolic disorders. Future research should focus on optimizing thermal protocols for milk to balance safety in commercial dairy systems.