摘要
为探索山羊乳蛋白质的基本组成,利用蛋白质组学技术——功能强大的分离技术,结合高分辨率的质谱分析,以获得极其重要的乳蛋白信息。采用毛细管电泳法解析山羊乳中的宏量蛋白质,采用蛋白质组学技术分析山羊乳中乳清蛋白和乳脂肪球膜蛋白的种类和功能分布,以及乳粉加工工艺对山羊乳蛋白质组成的影响,并以牛乳蛋白质作比较。结果发现,通过蛋白质组学技术鉴定出山羊乳乳清蛋白103种,乳脂肪球膜蛋白121种;在热处理和均质过程中,乳清蛋白是首先变性的蛋白质,尤其是β-乳球蛋白,而乳脂肪球膜蛋白含量降低的同时会引起其中的β-乳球蛋白、β-酪蛋白及α-酪蛋白的含量显著增加。综上所述,蛋白质组学技术为山羊乳蛋白质的进一步研究奠定了基础,为研究加工过程中乳蛋白组分的变化提供了机会。
In order to study the basic composition of goat milk protein,proteomics technology combined with highresolution mass spectrometry was used to obtain important milk protein information.Capillary electrophoresis was used to analyze the macroprotein in goat milk.Proteomic analysis was used to analyze the type and function distribution of whey protein and milk fat globule membrane protein,as well as the effects of processes on the changes in goat milk protein components,compared with bovine milk.The results showed that 103 kinds of whey protein and 121 kinds of milk fat globule membrane protein were identified by proteomics technology in goat milk.During the processes of heat treatment and homogenization,whey protein is the first denatured protein,especiallyβ-lactoglobulin.However,the decrease in the content of the milk fat globule membrane protein caused a significant increase in the contents ofβ-lactoglobulin,β-casein andα-casein.It is concluded that,proteomics technology has laid a solid foundation for further research on goat milk protein,providing an opportunity to study changes in milk protein components during processing.
作者
刘翠
芦晶
张维
刘鹭
张书文
安颖
吕加平
Liu Cui;Lu Jing;Zhang Wei;Liu Lu;Zhang Shuwen;An Ying;Lü Jiaping(HeiLongJiang FeiHe Dairy CO.,LTD.,Beijing 100015;Institute of Food Science and Technology CAAS,Beijing 100193)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第5期295-301,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
山羊乳
蛋白质组学
乳清蛋白
乳脂肪球膜蛋白
加工
goat milk
proteomic technology
whey protein
milk fat globule membrane protein
processing
