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The specific heat capacity of a substance refers to the energy required to increase the temperature of one gram of that substance by one degree Celcius. Specific heat capacity is often represented in calories (cal), grams (g), and degrees Celsius (oC), but can also be expressed in joules (J), kilograms (kg), and Kelvin (K), among other units.
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Thermal Energy Microscopically, thermal energy is the kinetic energy associated with the random motion of atoms and molecules. Temperature is a quantitative measure of “hot” or “cold”, which depends on the amount of thermal energy. When the atoms and molecules in an object are moving or vibrating quickly, they have a higher average kinetic energy (KE) (or higher thermal energy), and the object is perceived as “hot”, or it is described as being at a higher temperature. When the...
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When a substance—isolated from its environment—is subjected to heat changes, corresponding changes in temperature and phase of the substance is observed; this is graphically represented by heating and cooling curves.
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Heat is a type of energy transfer that is caused by a temperature difference, and it can change the temperature of an object. Since heat is a form of energy, its SI unit is the joule (J). Another common unit of energy often used for heat is the calorie (cal), which is defined as the energy needed to change the temperature of 1 g of water by 1 °C, specifically between 14.5 °C and 15.5 °C, since the energy needed shows a slight temperature dependence. Another commonly used unit is...
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Comparative proteomics of goat milk during heated processing.

Di Chen1, Xiangying Li1, Xuan Zhao1

  • 1College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China.

Food Chemistry
|February 7, 2019
PubMed
Summary

Goat milk proteins change with heating. Proteomics show heat processing improves protein digestibility, offering benefits for anti-atherosclerosis therapy and nutrition.

Keywords:
Goat milkLFQPasteurizationProteomicsUHT

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Area of Science:

  • Food Science
  • Proteomics
  • Biochemistry

Background:

  • Milk proteins are sensitive to heat treatments.
  • Understanding heat-induced changes is crucial for optimizing milk processing.
  • Goat milk offers unique nutritional properties.

Purpose of the Study:

  • To investigate heat-dependent changes in goat milk proteins using label-free quantification (LFQ).
  • To compare the effects of different heat treatments (HTST, UP, UHT, LTLT) on goat milk protein profiles.
  • To assess the impact of heat processing on protein digestibility and potential health benefits.

Main Methods:

  • Label-free quantification (LFQ) proteomics.
  • Analysis of goat milk samples subjected to various heat treatments.
  • Identification and quantification of milk proteins.

Main Results:

  • 843 proteins identified, 625 quantified across control and heated groups.
  • Heat treatments like HTST, UP, and UHT showed similar protein profile effects, distinct from LTLT.
  • Proteomics analysis revealed increased protein digestibility post-heating.

Conclusions:

  • Heat processing significantly alters goat milk protein composition and structure.
  • Increased protein digestibility suggests benefits for anti-atherosclerosis therapy.
  • Findings enhance understanding of goat milk proteins for human nutrition and health applications.