热处理牛乳中乳蛋白变化的比较蛋白质组学的研究

Abstract

Abstract:

To investigate the changes of milk protein after treated with 75 ℃/15 s, 125 ℃/4 s, 135 ℃/4 s and 145 ℃/4 s, two-dimensional gel electrophoresis was used to separate proteins samples and mass spectrometry was used to identify differential protein spots. These results showed that four protein spots were down-regulated after treatment with 135 ℃/4 s and 145 ℃/4 s compared with raw milk and milk treated with 75 ℃/15 s in which protein profiles had no difference. These protein spots were identified as α-lactoalbumin, beta-casein variant, κ-casein and Ig γ chain. Content of IgG from raw milk and thermal treated milk was detected using ELISA method and in consistent with data of two-dimensional gel electrophoresis coupled with mass spectrometry. These finding indicated that milk protein contents were not affected by treatment with 75 ℃/15 s and affected by treatment with 135 ℃/4 s and 145 ℃/4 s.

CLC Number:

S823
S815.4

ZANG Chang-jiang, WANG Jia-qi, YANG Yong-xin, BU Deng-pan, YANG Jin-hui, YUAN Ting-jie, ZHOU Ling-yun, SUN Peng, LI Fa-di. Comparative Proteomics Analysis of Changes of the Milk Protein during Thermal Treatment[J]. ACTA VETERINARIA ET ZOOTECHNICA SINICA, doi: .

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References

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Comparative Proteomics Analysis of Changes of the Milk Protein during Thermal Treatment

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