Al-Wraikat Majida, Abubaker Mohamed Aamer, Liu Yingli, Shen Xi Ping, He Yu, Li Linqiang, Liu YongFeng
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, 710119, China.
Hospital of Shaanxi Normal University, Shaanxi Normal University, Xi'an 710119, China.
Food Chem X. 2024 Jul 23;23:101691. doi: 10.1016/j.fochx.2024.101691. eCollection 2024 Oct 30.
This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-drying treatment had the opposite effect. A total of 426 proteins were identified in UHTIS and control treatment groups, including 386 common proteins and 16 and 14 unique proteins. The UHTIS treatment upregulated 55 whey proteins while down-regulated 98. The UHTIS-treated whey proteins may upregulate three metabolic pathways but downregulate one. Overall, UHTIS only slightly impacted the composition and functions of whey proteins from goat milk compared to the common low-temperature treatments.
这项研究调查了经不同温度处理的山羊乳清蛋白的功能变化。与普通低温处理相比，超高温瞬时灭菌（UHTIS）造成的损伤较小，而喷雾干燥处理则产生相反的效果。在UHTIS处理组和对照组中总共鉴定出426种蛋白质，其中包括386种常见蛋白质以及16种和14种独特蛋白质。UHTIS处理使55种乳清蛋白上调，而98种下调。经UHTIS处理的乳清蛋白可能上调三种代谢途径，但下调一种。总体而言，与普通低温处理相比，UHTIS对山羊乳清蛋白的组成和功能仅产生轻微影响。
