Changes in bovine milk fat globule membrane proteins caused by heat procedures using a label-free proteomic approach

文献类型： 外文期刊

第一作者： Yang, Yongxin

作者： Yang, Yongxin;Zheng, Nan;Zhao, Xiaowei;Yang, Jinhui;Zhang, Yangdong;Han, Rongwei;Zhao, Shengguo;Li, Songli;Wen, Fang;Guo, Tongjun;Zang, Changjiang;Wang, Jiaqi;Yang, Yongxin;Zhao, Xiaowei;Qi, Yunxia

作者机构：

关键词： Bovine milk; Heat procedure; Milk fat globule membrane; Pasteurization; Proteome; Ultra-high-temperature milk

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2018 年 113 卷

页码：

收录情况： SCI

摘要： The milk fat globule membrane (MFGM) plays an important role in stabilizing fat in the aqueous phase, and the components of this membrane are involved in multiple biological functions. Here, we investigated changes in the protein composition of the MFGM fraction between raw and heated whole milk using a label free proteomic approach. In total, 612 MFGM-related proteins were identified in all groups. Compared with raw milk, the number of proteins that were not identified in the MFGM fraction was increased from pasteurized milk to ultra-high-temperature milk, whereas the number of milk proteins incorporated into the MFGM fraction was similar among heated groups. The abundances of several milk proteins (beta-lactoglobulin and beta-casein) were increased in the heated milk groups in a temperature-dependent manner. From our functional analysis, proteins that were not identified in the MFGM fraction of heated milk were mainly associated with multiple biological functions. These findings provided novel insights into the effects of heat procedures on MFGM protein components and their potential physiological functions, thereby yielding data on the appropriate heating procedures to use for raw milk.

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