Food Chemistry: X (Oct 2024)

Label-free quantitative proteomic analysis of functional changes of goat milk whey proteins subject to heat treatments of ultra-high-temperature and the common low-temperature

  • Majida Al-Wraikat,
  • Mohamed Aamer Abubaker,
  • Yingli Liu,
  • Xi Ping Shen,
  • Yu He,
  • Linqiang Li,
  • YongFeng Liu

Journal volume & issue
Vol. 23
p. 101691

Abstract

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This work investigated the functional changes in whey proteins obtained from goat milk subject to various temperature treatments. Ultra-high temperature instantaneous sterilization (UHTIS) caused less damage than the common low-temperature, whereas spray-drying treatment had the opposite effect. A total of 426 proteins were identified in UHTIS and control treatment groups, including 386 common proteins and 16 and 14 unique proteins. The UHTIS treatment upregulated 55 whey proteins while down-regulated 98. The UHTIS-treated whey proteins may upregulate three metabolic pathways but downregulate one. Overall, UHTIS only slightly impacted the composition and functions of whey proteins from goat milk compared to the common low-temperature treatments.

Keywords