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

• Published in: Food Chemistry: X Vol. 23; p. 101691
• Main Authors: Al-Wraikat, Majida, Abubaker, Mohamed Aamer, Liu, Yingli, Shen, Xi Ping, He, Yu, Li, Linqiang, Liu, YongFeng
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier Ltd 30.10.2024; Elsevier
• Subjects: Goat milk; Heat treatments; Label-free; Quantitative proteomics; Whey protein; Goat milk; Quantitative proteomics; Whey protein; Label-free; Heat treatments
• ISSN: 2590-1575; 2590-1575
• DOI: 10.1016/j.fochx.2024.101691

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. •Ultra-high temperature instantaneous sterilization (UHTIS) of milk was investigated.•UHTIS caused less damage to goat whey proteins than low-temperature treatment.•Spray-drying treatment had a more damaging effect on goat whey proteins.•UHTIS upregulated 55 whey proteins and down-regulated 98 in goat milk.•UHTIS slightly impacted the composition and functions of goat whey proteins.