Proteomic profiling of camel and cow milk proteins under heat treatment.
Cow and camel milk proteins before and after heat treatment at 80°C for 60min 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 60min, 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 60min, 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 60min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80°C for 60min.
Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia.
Imène
I
Felfoul
INRA, UMR1253 STLO, 65 rue de Saint-Brieuc, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, F-35000, France.
Julien
J
Jardin
INRA, UMR1253 STLO, 65 rue de Saint-Brieuc, F-35000 Rennes, France; Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, F-35000, France.
Frédéric
F
Gaucheron
Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia.
Hamadi
H
Attia
Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisia. Electronic address: ayadimedali@yahoo.fr.
M A
MA
Ayadi
D000818:Animals; D002162:Camelus; D002364:Caseins / Q000032:analysis; D002417:Cattle; D002853:Chromatography, Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D006358:Hot Temperature; D007782:Lactoglobulins / Q000032:analysis; D008894:Milk Proteins / Q000032:analysis*; D040901:Proteomics; D053719:Tandem Mass Spectrometry; D000067816:Whey Proteins / Q000032:analysis / Q000737:chemistry
D002364:Caseins; D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins
Camel milk; Cow milk; Electrophoresis; Heat treatment; LC/MS; LC–MS/MS