不同热处理后乳清蛋白蛋白质组学变化的数据集。
Dataset on proteomic changes of whey protein after different heat treatment.
作者信息
Xiong Ling, Boeren Sjef, Vervoort Jacques, Hettinga Kasper
机构信息
Dairy Science and Technology, Food Quality and Design, Wageningen University and Research, P.O. Box 17, 6700AA, Wageningen, the Netherlands.
Laboratory of Biochemistry, Wageningen University and Research, P.O. Box 8128, 6700ET, Wageningen, the Netherlands.
出版信息
Data Brief. 2020 Feb 4;29:105227. doi: 10.1016/j.dib.2020.105227. eCollection 2020 Apr.
Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °C, 80 °C, or 85 °C for 30 min. The data supplied in this article supports the accompanying publication [1]. The raw mass spectrometry proteomics data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier "PXD016436".
在此，我们提供了一项鸟枪法蛋白质组学实验的数据，该实验采用过滤辅助样品制备（FASP）和液相色谱串联质谱（LC-MS/MS），以相对定量在65°C、70°C、75°C、80°C或85°C加热牛奶30分钟后乳清蛋白蛋白质谱的变化。本文提供的数据支持了随附的出版物[1]。原始质谱蛋白质组学数据已通过PRIDE合作伙伴存储库存入蛋白质组交换联盟，数据集标识符为“PXD016436”。
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