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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

Insights

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

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.

Keywords:
Goat milkLFQPasteurizationProteomicsUHT

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