牛乳中α-乳白蛋白和β-乳球蛋白的热负荷特征肽段筛选及其含量随加热温度的变化规律  

Identification of Signature Peptides of Heat Load fromα-Lactalbumin andβ-Lactoglobulin in Heat-Treated Cow Milk and Changes in Their Contents with Heating Temperature

作　　者：许博舟 王秀娟[1] 胡玲玲 李洁 XU Bozhou;WANG Xiujuan;HU Lingling;LI Jie(Institute of Food Safety,Chinese Academy of Inspection and Quarantine,Beijing 100176,China;Hangzhou Popide Science and Technology Co.Ltd.,Hangzhou 310051,China;School of Pharmacy,China Medical University,Shenyang 110122,China)

机构地区：[1]中国检验检疫科学研究院食品安全研究所,北京100176 [2]杭州璞湃科技有限公司,浙江杭州310051 [3]中国医科大学药学院,辽宁沈阳110122

出　　处：《食品科学》2022年第8期128-134,共7页Food Science

基　　金：中国检验检疫科学研究院基本科研业务费项目(2019JK018)。

摘　　要：采用Q Exactive组合型四极杆Orbitrap质谱仪配合Proteome Discoverer 2.2软件,筛选出牛乳中α-乳白蛋白和β-乳球蛋白的热负荷特征肽段,研究其含量与加热温度的关系,用于不同热处理方式牛乳的鉴别。研究发现,乳清蛋白质变性程度和本研究筛选出的热负荷特征肽段的含量存在相关性。随热处理温度升高和时间延长,热负荷特征肽段的含量均增加显著,当加热温度超过乳清蛋白质变性温度后,热负荷特征肽段的含量不再变化。当热处理温度超过80℃时,肽段3#的含量明显增加,经不同热处理的市售巴氏杀菌乳和超高温灭菌乳样品中肽段1#~6#的含量均具有极显著差异(P<0.01)。因此,基于超高效液相色谱-串联质谱仪测定方法结合主成分分析模型,本研究可为热处理牛乳质量控制和品质评估提供技术支持。In this study,Q Exactive quadrupole Orbitrap mass spectrometry with Proteome Discoverer 2.2 software was used to identify the signature peptides of heat load fromα-lactalbumin andβ-lactoglobulin in heat-treated cow milk,and the effect of heating temperature on their contents was studied.The results showed that there was a correlation between the degree of whey protein denaturation and the contents of the signature peptides.With increasing heating temperature and time,the contents of the signature peptides increased significantly,and then remained unchanged when the heating temperature exceeded the denaturation temperature of whey protein.After heating at temperatures exceeding 80℃,the content of peptide 3#increased obviously,and it was found that the contents of peptides 1#–6#were significantly different between pasteurized milk and ultra high temperature(UHT)milk(P<0.01).Therefore,based on ultra-high performance liquid chromatography-tandem mass spectrometry(UPLC-MS/MS)and principal component analysis(PCA),this study can provide technical support for quality control and evaluation of thermally treated milk.

关 键 词：热负荷 特征肽段 Α-乳白蛋白 Β-乳球蛋白 糖基化 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]