文献类型： 外文期刊

作者： Tan, Dongfei ¹ ; Zhang, Hongda ¹ ; Tan, Sijia ³ ; Xue, Yi ¹ ; Jia, Man ³ ; Zhu, Xiaoyu ⁴ ; Wu, Huaxing ⁵ ; Chen, Gang ¹ ;

作者机构： 1.Beijing Technol & Business Univ, Beijing Engn & Technol Res Ctr Food Addit, Beijing 100048, Peoples R China

2.Tianjin Acad Agr Sci TAAS, Inst Agroprod Safety & Nutr, Tianjin 300192, Peoples R China

3.Chinese Acad Agr Sci CAAS, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agroprod Qual & Safety, Beijing 100081, Peoples R China

4.Minist Agr & Rural Affairs, Agroenvironm Protect Inst, Tianjin 300191, Peoples R China

5.Sichuan Swellfun Co Ltd, Baijiu Sci & Res Ctr, Chengdu 610036, Peoples R China

关键词： Reconstituted milk; Ultra-high temperature processed milk; UPLC-Q-TOF-MS; Peptide marker; Heat treatment; Storage

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 394 卷

页码：

收录情况： SCI

摘要： An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of beta-casein and alpha s1-casein. These peptides were produced by heating and protease hydrolysis. Additional heating and storage time experiments showed that the level of 18 marker peptides increased with heat load and storage time, whereas 15 peptides were solely influenced by heat load. The peptides from beta-casein showed higher sensitivity to thermal stress compared to those from alpha s1-casein. Additionally, eight modified peptides of casein were identified as indicators of milk thermal processing. The identified marker peptides can distinguish ultrahigh temperature processed milk and reconstituted milk, and are suitable for monitoring heating processes and storage of milk.