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Effects of homogenization and heat treatments on whey protein composition of bovine, buffalo, goat, camel and yak milk

文献类型： 外文期刊

作者： Zhao, Xiaowei 1 ; Ren, Chunhuan 3 ; Wu, Tao 1 ; Zhu, Honglong 1 ; Qi, Yunxia 1 ; Jiang, Hongning 2 ; Han, Rongwei 2 ; Yang, Yongxin 1 ;

作者机构： 1.Anhui Acad Agr Sci, Inst Anim Sci & Vet Med, Anhui Key Lab Anim & Poultry Prod Safety Engn, Hefei 230031, Peoples R China

2.Qingdao Agr Univ, Coll Food Sci & Engn, Shandong Technol Innovat Ctr Special Food, Qingdao 266109, Shandong, Peoples R China

3.Anhui Agr Univ, Coll Anim Sci & Technol, Hefei 230036, Anhui, Peoples R China

关键词： Whey proteins; Homogenization; Heat treatment; Proteomics; LC-MS/MS

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 215 卷

页码：

收录情况： SCI

摘要： Milk whey proteins are sensitive to heat processing; however, differences in the whey proteome across various species following homogenization and heat treatment remain inadequately understood. This study aimed to examine changes in the abundance of whey proteins in milk from five species after homogenization (50 degrees C, 20 MPa) and heat treatment (63 degrees C/30 min and 90 degrees C/15 min) using an LC-MS/MS approach. A total of 759 proteins were identified and quantified in raw and treated milk. Homogenization and heat treatment affected the abundance of fatty acid-binding protein 3, apolipoprotein A-I, lactoperoxidase, and lactoferrin, with speciesspecific variations depending on the heat intensity. Notably, after homogenization and 63 degrees C for 30 min treatment, lactoferrin abundance decreased in cow (6.2- and 6.4-fold) and goat (1.8- and 1.5-fold) milk whey, while no significant changes were observed in buffalo, camel, and yak milk. Additionally, the dissociation of caseins in whey fractions varied by species. In goat milk, the abundances of beta-casein, kappa-casein, alpha-S1-casein, and alpha-S2-casein increased, indicating a higher sensitivity to heat treatment, whereas in camel milk, only kappa-casein increased. These findings highlight that variation in the milk whey proteome, influenced by both species-specific differences and processing-induced changes, contribute to the optimization of dairy processing techniques, warranting further investigation.

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