Abstract
Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product.
Highlights
Proteomics is an area of knowledge that emerged in the field of biology as a consequence of the discovery of the human genome
This review focused on advances in proteomics for dairy proteome analysis and the applicability of these advances in the safety, authenticity, and quality control of milk and dairy products
The results showed a protein profile similar to yogurt and exposure to in vitro plasmin hydrolysis reveled that it is a product resulting from acid coagulation in the absence of γ-caseins
Summary
Proteomics is an area of knowledge that emerged in the field of biology as a consequence of the discovery of the human genome. Milk is a fluid that contains many low-abundance proteins (5% of the total protein fraction) and they are located in the whey or in the milk fat globule membrane (MGMF) [2] To this inconvenience must be added the presence of numerous genetic variants and posttranslational modifications (PTMs), such as glycosylation, phosphorylation, disulphide bond formation, and proteolysis, which generate a large number of protein variants from a single gene product [3], which adds even more difficulty to proteomic analysis. The sample can be subjected to a digestion process and the peptides obtained analyzed by MS after separation by chromatographic techniques [5] These two methodologies are very widespread in the analysis of the milk proteome, with multiple operational variations that are discussed below. This review focused on advances in proteomics for dairy proteome analysis and the applicability of these advances in the safety, authenticity, and quality control of milk and dairy products
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