Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Bacterial Protein Maturation01:26

Bacterial Protein Maturation

387
Bacterial protein maturation is a tightly regulated process that ensures newly synthesized polypeptides achieve correct functional conformations. This maturation involves a series of modifications, folding events, and quality control steps, often assisted by specialized chaperone proteins.N-Terminal ModificationsThe maturation of bacterial polypeptides begins cotranslationally as the polypeptide exits the ribosome. The first amino acid, N-formylmethionine (fMet), is typically modified at the...
387

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Licorice Flavonoid Extract Ameliorates Intestine Damage in Ulcerative Colitis via MAPK/NF-κB Signaling Modulation and Gut Microbiome Remodeling.

Foods (Basel, Switzerland)·2026
Same author

The novel DPP-IV inhibitory peptides derived from goat milk: Purification, identification, bioactivities verification in-vitro and in-vivo.

Food research international (Ottawa, Ont.)·2026
Same author

Pear peel polyphenols protect against ulcerative colitis <i>via</i> coordinated modulation of gut microbiota and mucosal immunity.

Food & function·2026
Same author

Quantitative Phosphoproteome of Infant Formula: New Insights into the Difference of Phosphorylation in Milk Proteins between Bovine and Goat Species.

Journal of agricultural and food chemistry·2023
Same author

Comparative proteomics of whey proteins: New insights into quantitative differences between bovine, goat and camel species.

International journal of biological macromolecules·2022
Same author

Comparison of milk fat globule membrane protein profile among bovine, goat and camel milk based on label free proteomic techniques.

Food research international (Ottawa, Ont.)·2022

Related Experiment Video

Updated: Dec 30, 2025

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

12.9K

Changes in bioactive milk serum proteins during milk powder processing.

Yaowei Liu1, Wenjin Zhang1, Binsong Han1

  • 1State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China.

Food Chemistry
|January 20, 2020
PubMed
Summary

Industrial milk processing significantly reduces beneficial milk serum proteins, especially during heat pasteurization. Vacuum concentration and spray-drying retain more proteins, highlighting the need for improved manufacturing to preserve bioactive components in milk powder.

Keywords:
ImmunoglobulinsLC-MS/MSProteomeSpray dryingThermal processing

More Related Videos

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

4.1K
An Efficient Single&mdash;Person Technique for Milk Sampling from Laboratory Mice
04:56

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

Published on: March 28, 2025

1.4K

Related Experiment Videos

Last Updated: Dec 30, 2025

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
07:38

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

Published on: December 16, 2015

12.9K
Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality
05:45

Author Spotlight: Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

4.1K
An Efficient Single&mdash;Person Technique for Milk Sampling from Laboratory Mice
04:56

An Efficient Single—Person Technique for Milk Sampling from Laboratory Mice

Published on: March 28, 2025

1.4K

Area of Science:

  • Food Science
  • Proteomics
  • Dairy Technology

Background:

  • Milk serum proteins possess significant bioactive properties.
  • Industrial processing of milk, particularly for powder production, can impact protein integrity and functionality.
  • Understanding protein changes during processing is crucial for nutritional quality.

Purpose of the Study:

  • To investigate the impact of industrial processing (heat pasteurization, vacuum concentration, spray-drying) on milk serum proteins.
  • To quantify protein changes and assess the retention of specific bioactive proteins like lactoferrin and immunoglobulins.
  • To evaluate the activity of enzymes such as xanthine oxidase post-processing.

Main Methods:

  • Label-free quantitative proteomic analysis using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS).
  • Simulation of industrial whole milk powder manufacturing processes.
  • Assay of bioactive enzyme activity and quantification of specific protein retention.

Main Results:

  • A total of 391 milk serum proteins were identified, with 89 quantified across all processing groups.
  • Heat pasteurization significantly decreased the serum protein profile.
  • Vacuum concentration and spray-drying resulted in minimal protein changes, retaining 70%-85% of lactoferrin and immunoglobulins, which were barely detectable in heat-pasteurized milk or whole milk powders.

Conclusions:

  • Current milk powder manufacturing techniques, especially heat pasteurization, lead to substantial loss of valuable milk serum proteins.
  • Vacuum concentration and spray-drying are superior methods for preserving bioactive milk proteins.
  • Improvements in milk powder production are necessary to enhance the retention of active milk proteins and their associated health benefits.