Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing
By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional proper...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Qu, Xuena [verfasserIn] |
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| Format: |
E-Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2019transfer abstract |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Assessment of urban identity through a matrix of cultural landscapes - Ziyaee, Maryam ELSEVIER, 2017, an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST), Amsterdam [u.a.] |
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| Übergeordnetes Werk: |
volume:116 ; year:2019 ; pages:0 |
| Links: |
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| DOI / URN: |
10.1016/j.lwt.2019.108531 |
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ELV048061123 |
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| 245 | 1 | 0 | |a Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing |
| 264 | 1 | |c 2019transfer abstract | |
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| 520 | |a By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. | ||
| 520 | |a By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. | ||
| 650 | 7 | |a By-products |2 Elsevier | |
| 650 | 7 | |a Proteomics |2 Elsevier | |
| 650 | 7 | |a Milk-fat |2 Elsevier | |
| 650 | 7 | |a Milk fat globule membrane |2 Elsevier | |
| 700 | 1 | |a Hu, Hangyu |4 oth | |
| 700 | 1 | |a Wang, Yi |4 oth | |
| 700 | 1 | |a Cao, Chunjie |4 oth | |
| 700 | 1 | |a Li, Hongbo |4 oth | |
| 700 | 1 | |a Liu, Xiaohui |4 oth | |
| 700 | 1 | |a Yu, Jinghua |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |n Elsevier |a Ziyaee, Maryam ELSEVIER |t Assessment of urban identity through a matrix of cultural landscapes |d 2017 |d an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) |g Amsterdam [u.a.] |w (DE-627)ELV004078675 |
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10.1016/j.lwt.2019.108531 doi GBV00000000000762.pica (DE-627)ELV048061123 (ELSEVIER)S0023-6438(19)30873-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Qu, Xuena verfasserin aut Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products Elsevier Proteomics Elsevier Milk-fat Elsevier Milk fat globule membrane Elsevier Hu, Hangyu oth Wang, Yi oth Cao, Chunjie oth Li, Hongbo oth Liu, Xiaohui oth Yu, Jinghua oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:116 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108531 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 116 2019 0 |
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10.1016/j.lwt.2019.108531 doi GBV00000000000762.pica (DE-627)ELV048061123 (ELSEVIER)S0023-6438(19)30873-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Qu, Xuena verfasserin aut Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products Elsevier Proteomics Elsevier Milk-fat Elsevier Milk fat globule membrane Elsevier Hu, Hangyu oth Wang, Yi oth Cao, Chunjie oth Li, Hongbo oth Liu, Xiaohui oth Yu, Jinghua oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:116 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108531 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 116 2019 0 |
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10.1016/j.lwt.2019.108531 doi GBV00000000000762.pica (DE-627)ELV048061123 (ELSEVIER)S0023-6438(19)30873-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Qu, Xuena verfasserin aut Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products Elsevier Proteomics Elsevier Milk-fat Elsevier Milk fat globule membrane Elsevier Hu, Hangyu oth Wang, Yi oth Cao, Chunjie oth Li, Hongbo oth Liu, Xiaohui oth Yu, Jinghua oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:116 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108531 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 116 2019 0 |
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10.1016/j.lwt.2019.108531 doi GBV00000000000762.pica (DE-627)ELV048061123 (ELSEVIER)S0023-6438(19)30873-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Qu, Xuena verfasserin aut Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products Elsevier Proteomics Elsevier Milk-fat Elsevier Milk fat globule membrane Elsevier Hu, Hangyu oth Wang, Yi oth Cao, Chunjie oth Li, Hongbo oth Liu, Xiaohui oth Yu, Jinghua oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:116 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108531 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 116 2019 0 |
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10.1016/j.lwt.2019.108531 doi GBV00000000000762.pica (DE-627)ELV048061123 (ELSEVIER)S0023-6438(19)30873-4 DE-627 ger DE-627 rakwb eng 690 VZ 74.12 bkl 74.72 bkl Qu, Xuena verfasserin aut Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing 2019transfer abstract nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. By-products Elsevier Proteomics Elsevier Milk-fat Elsevier Milk fat globule membrane Elsevier Hu, Hangyu oth Wang, Yi oth Cao, Chunjie oth Li, Hongbo oth Liu, Xiaohui oth Yu, Jinghua oth Enthalten in Elsevier Ziyaee, Maryam ELSEVIER Assessment of urban identity through a matrix of cultural landscapes 2017 an official journal of the Swiss Society of Food Science and Technology (SGLWT/SOSSTA) and the International Union of Food Science and Technology (IUFoST) Amsterdam [u.a.] (DE-627)ELV004078675 volume:116 year:2019 pages:0 https://doi.org/10.1016/j.lwt.2019.108531 Volltext GBV_USEFLAG_U GBV_ELV SYSFLAG_U SSG-OPC-GGO 74.12 Stadtgeographie Siedlungsgeographie VZ 74.72 Stadtplanung kommunale Planung VZ AR 116 2019 0 |
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proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing |
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Proteomics analysis of milk fat globule membrane enriched materials derived from by-products during different stages of milk-fat processing |
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By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. |
| abstractGer |
By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. |
| abstract_unstemmed |
By-products produced during milk-fat processing contain abundant milk fat globule membrane (MFGM) and are usually considered as sources of MFGM proteins. However, the technological conditions during cream processing affect the composition/profile of the MFGM proteins and change the functional properties of MFGM proteins. In this paper, the simulative process of industrial manufacture of cream, butter and anhydrous milk fat was done in the lab, five kinds of by-products were collected from different stages (different technical treatments or different fat content) to isolate MFGM enriched material. Proteomics analysis of MFGM enriched materials was performed by liquid chromatography coupled with tandem mass spectrometry (LC-MS/MS). 357, 429, 323, 578 and 332 proteins were identified in five groups of by-products. Several major MFGM proteins were detected in all samples with the high relative abundance. Samples obtained after phase inversion showed higher protein number and higher concentration of major MFGM proteins compared with centrifuged skimmed milk. Both the number and the concentration in samples collected after phase inversion increased with fat content of cream. GO analysis revealed GTPase activity was the specific molecular function of MFGM proteins in butter serum (BS-1). The MFGM protein profiles also provided novel insights into the individual MFGM product which was rich in certain membrane proteins. Butter serum was the best source for isolating complete MFGM proteins product. This work will facilitate the development of deep processing market for dairy by-products, and provide theoretical reference for the production of MFGM protein products. |
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