Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques
Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques
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使用强大的离子淌度飞行时间蛋白质组技术研究热处理过程中山羊乳血清蛋白质组和糖化蛋白质组的变化
DOI：
10.1016/j.idairyj.2020.104798
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发表时间：
2020-11-01
影响因子：
3.1
通讯作者：
Zhou, Peng
中科院分区：
文献类型：
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作者：
Roy, Manik Chandra;Zhang, Lina;Zhou, Peng
为保证微生物安全，在山羊乳加工过程中采用热处理，这会影响蛋白质，特别是乳清蛋白的稳定性。因此，本研究使用一种稳健的离子迁移飞行时间蛋白质组学技术，在没有糖化肽富集的情况下，评估山羊乳制品中糖化血清蛋白质组的变化。在乳清中总共鉴定了302种蛋白质，并从16种蛋白质中鉴定了41个乳糖基化位点。随着加热强度的增加，巴氏杀菌乳（PM）、喷雾干燥乳（SDM）和超高温（UHT）乳清中鉴定出的乳清蛋白数量分别从202个减少到194个、178个和186个。尽管如此，乳糖基化位点增加16生牛奶中的20 PM，25 UHT和27 SDM血清。此外，如预期的，主要乳清蛋白含有最高数量的乳糖基化位点。本研究结果可为山羊乳工业化加工后的质量检测提供参考。(C)2020爱思唯尔有限公司保留所有权利。
For microbial safety, thermal processing is applied during caprine milk processing, which affects the stability of proteins, specially the whey proteins. Therefore, this study evaluated the changes of glycated serum proteome in caprine milk products using a robust ion mobility time-of-flight proteomic technique, without glycated peptides enrichment. In total, 302 proteins were identified in whey and 41 lactosylation sites from 16 proteins. The number of identified whey proteins decreased from 202 to 194,178 and 186 in pasteurised milk (PM), spray-dried milk (SDM) and ultra-high temperature (UHT) milk serum, respectively, as the heating intensity increased. Nevertheless, lactosylation sites increased 16 in raw milk to 20 in PM, 25 in UHT and 27 in SDM serum. Moreover, major whey proteins contained the highest number of lactosylation sites as expected. The results of this study may contribute to measurement of the quality of caprine milk after industrial processing. (C) 2020 Elsevier Ltd. All rights reserved.