Add time:08/14/2019         Source:sciencedirect.com

Cow and camel milk proteins before and after heat treatment at 80 °C for 60 min were identified using LC/MS and LC–MS/MS following monodimensional electrophoresis. The database used for the identification of camel and cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel milk at 80 °C for 60 min, camel α-lactalbumin (α-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating cow milk at 80 °C for 60 min, α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC–MS/MS. Casein fractions were kept intact under a heat treatment of 80 °C during 60 min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80 °C for 60 min.

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