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Changes in the fat globule membrane protein components of pasteurized milk caused by different homogenization conditions determined using a label-free proteomic approach
- Source :
- LWT. 115:108430
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Homogenization disrupts fat globules and reduces the size of fat globules. This processing method changes the components of milk fat globule membranes (MFGMs). In this work, changes in the MFGM protein profile, namely, the amount and number of proteins, of pasteurized milk caused by different homogenization conditions, including preheating temperature (prior to homogenization) and pressure, were investigated using a label-free proteomic approach, Kjeldahl nitrogen determination and SDS-PAGE. In total, 467 MFGM proteins in all the samples were identified. When the homogenization pressure was 30 MPa or the preheating temperature was 60 °C, the number of MFGM proteins was the highest. Preheating treatment caused a decrease in MFGM proteins. In raw milk, SDS-PAGE revealed the incorporation of MFGM proteins, such as XO, BTN, and ADPH, through disulphide bonds with the surface of the MFGM. In addition, the amount of β-CN and α-La increased with increasing homogenization pressure and preheating temperature, respectively. The two treatments also reduced the amount of CD 36, FABP, and PAS 6/7 that were involved in the reconstruction of MFGMs to some extent.
- Subjects :
- 0106 biological sciences
Chemistry
Pasteurization
04 agricultural and veterinary sciences
Raw milk
040401 food science
01 natural sciences
Homogenization (chemistry)
law.invention
0404 agricultural biotechnology
Membrane
Membrane protein
law
010608 biotechnology
Globules of fat
Food science
Kjeldahl method
Food Science
Label free
Subjects
Details
- ISSN :
- 00236438
- Volume :
- 115
- Database :
- OpenAIRE
- Journal :
- LWT
- Accession number :
- edsair.doi...........0692478d9386b134f5e30245a797680d