采用双向电泳技术研究牛乳热加工后蛋白质组变化

Proteomics change of heat-treated milk by two-dimensional electrophoresis technology

采用双向电泳技术建立牛乳蛋白质组检测方法,研究不同热加工条件对牛乳主蛋白成分含量的影响,从而对不同热处理牛乳,包括鲜乳,巴氏乳,复原乳等进行鉴别。

In this study, two-dimensional electrophoresis technology was built to explore the effect on protein ingredient from milk under different heat-treated and the milk proteome. Thus, we can differentiate milk under different heat-treated, such as raw milk, pasteurized milk, UHT milk and reconstituted milk accurately.