College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.
College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, China.
Food Chem. 2019 Mar 1;275:504-514. doi: 10.1016/j.foodchem.2018.09.129. Epub 2018 Sep 24.
Milk proteins have shown to be very sensitive to heated processing. This study investigated the heat-dependent changes of goat milk proteins using label-free quantification (LFQ). A total of 843 proteins were identified in all the samples, of which 625 proteins were quantified. There were 527, 543, 537, 533 and 539 proteins quantified in the control group (CG) and heated groups (HGs: HG1, HG2, HG3 and HG4), respectively, and 438 proteins were common to all groups. The effects of high temperature/short time (HTST) treatment on proteins were similar to ultra-pasteurization (UP) and ultra-high temperature (UHT), but the low temperature/long time (LTLT) was different. Proteomics analysis demonstrated that heated processing increases the digestibility of proteins and is beneficial for anti-atherosclerosis therapy. These results expand the knowledge of the protein compositions from different heated processing. And it can further the utilization of the protein component of goat milk for human nutrition and health.
牛奶蛋白对加热处理非常敏感。本研究使用无标记定量（LFQ）技术研究了山羊奶蛋白的热依赖性变化。在所有样品中鉴定出 843 种蛋白质，其中定量了 625 种蛋白质。在对照组（CG）和加热组（HG1、HG2、HG3 和 HG4）中分别定量了 527、543、537、533 和 539 种蛋白质，而 438 种蛋白质在所有组中均有定量。高温短时间（HTST）处理对蛋白质的影响与超巴氏杀菌（UP）和超高温（UHT）相似，但低温长时间（LTLT）则不同。蛋白质组学分析表明，加热处理提高了蛋白质的消化率，有利于抗动脉粥样硬化治疗。这些结果扩展了不同加热处理的蛋白质组成知识。并可以进一步利用羊奶的蛋白质成分来满足人类营养和健康的需求。
