Felfoul Imène, Jardin Julien, Gaucheron Frédéric, Attia Hamadi, Ayadi M A
Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia.
INRA, UMR1253 STLO, 65 rue de Saint-Brieuc, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, F-35000, France.
Food Chem. 2017 Feb 1;216:161-9. doi: 10.1016/j.foodchem.2016.08.007. Epub 2016 Aug 4.
Cow and camel milk proteins before and after heat treatment at 80°C for 60min were identified using LC/MS and LC-MS/MS following monodimensional electrophoresis. The database used for the identification of camel and cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel milk at 80°C for 60min, camel α-lactalbumin (α-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating cow milk at 80°C for 60min, α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC-MS/MS. Casein fractions were kept intact under a heat treatment of 80°C during 60min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80°C for 60min.
在一维电泳之后，使用液相色谱/质谱联用仪（LC/MS）和液相色谱-串联质谱联用仪（LC-MS/MS）对80°C热处理60分钟前后的牛奶和骆驼奶蛋白质进行了鉴定。用于鉴定骆驼和牛蛋白质的数据库是从http://www.uniprot.org/设置的。所得结果表明，在80°C加热60分钟后，未检测到骆驼奶中的骆驼α-乳白蛋白（α-la）和肽聚糖识别蛋白（PGRP），而骆驼血清白蛋白（CSA）显著减少。当牛奶在80°C加热60分钟时，未显著检测到α-乳白蛋白（α-la）和β-乳球蛋白（β-lg）。此外，对十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）的19条蛋白带进行了分析，通过LC-MS/MS共鉴定出45种不同的蛋白质。在骆驼奶和牛奶80°C热处理60分钟的过程中，酪蛋白组分保持完整。骆驼和牛的乳清蛋白受到80°C热处理60分钟的影响。
