期刊
FOOD CHEMISTRY
卷 216, 期 -, 页码 161-169出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.08.007
关键词
Heat treatment; Camel milk; LC/MS; LC-MS/MS; Electrophoresis; Cow milk
Cow and camel milk proteins before and after heat treatment at 80 degrees C for 60 min were identified using LC/MS and LC-MS/MS following monodimensional electrophoresis. The database used for the identification of camel and cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel milk at 80 degrees C for 60 min, camel alpha-lactalbumin (alpha-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating cow milk at 80 degrees C for 60 min, alpha-lactalbumin (alpha-la) and beta-lactoglobulin (beta-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC-MS/MS. Casein fractions were kept intact under a heat treatment of 80 degrees C during 60 min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80 degrees C for 60 min. (C) 2016 Elsevier Ltd. All rights reserved.
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