State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
State Key Laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, School of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China.
Food Chem. 2019 May 1;279:209-215. doi: 10.1016/j.foodchem.2018.12.015. Epub 2018 Dec 10.
Milk fat globule membrane (MFGM) proteins have been shown to be very sensitive to processing. This study aims to investigate the thermos-stability of human, bovine, and caprine MFGM proteins after pasteurization. The milk fat globule size was determined using confocal laser scanning microscopy. The MFGM proteins were characterized using SDS-PAGE and label-free proteomic techniques. The results indicated that pasteurization didn't influence the MFGs size distributions in these three species. A total of 1104, 632, and 137 proteins were identified in human, bovine, and caprine MFGM, respectively. The significantly changed proteins after pasteurization were mainly involved in lipid syntheses and secretion as well as immune response. In addition, the changes of these proteins also differed among species, and a higher thermo-sensitivity was observed in human and caprine MFGM proteins than bovine MFGM proteins. In sum, pasteurization affected MFGM protein composition in different extent among three species.
乳脂肪球膜（MFGM）蛋白已被证明对加工非常敏感。本研究旨在研究巴氏杀菌后人类、牛和山羊 MFGM 蛋白的热稳定性。使用共聚焦激光扫描显微镜测定乳脂肪球大小。使用 SDS-PAGE 和无标记蛋白质组学技术对 MFGM 蛋白进行了表征。结果表明，巴氏杀菌对这三种物种的 MFGs 大小分布没有影响。在人、牛和山羊 MFGM 中分别鉴定出 1104、632 和 137 种蛋白质。巴氏杀菌后发生显著变化的蛋白质主要涉及脂质合成和分泌以及免疫反应。此外，这些蛋白质的变化在物种间也有所不同，人类和山羊 MFGM 蛋白的热敏感性高于牛 MFGM 蛋白。总之，巴氏杀菌在不同程度上影响了三种物种 MFGM 蛋白的组成。
