Dataset on proteomic changes of whey protein after different heat treatment

Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °...

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Detalles Bibliográficos
Autores principales: Xiong, Ling, Boeren, Sjef, Vervoort, Jacques, Hettinga, Kasper
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Agricultural and Biological Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016257/
https://www.ncbi.nlm.nih.gov/pubmed/32071994
http://dx.doi.org/10.1016/j.dib.2020.105227
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author Xiong, Ling
Boeren, Sjef
Vervoort, Jacques
Hettinga, Kasper
author_facet Xiong, Ling
Boeren, Sjef
Vervoort, Jacques
Hettinga, Kasper
author_sort Xiong, Ling
collection PubMed
description Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °C, 80 °C, or 85 °C for 30 min. The data supplied in this article supports the accompanying publication [1]. The raw mass spectrometry proteomics data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier “PXD016436”.
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spelling pubmed-70162572020-02-18 Dataset on proteomic changes of whey protein after different heat treatment Xiong, Ling Boeren, Sjef Vervoort, Jacques Hettinga, Kasper Data Brief Agricultural and Biological Science Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °C, 80 °C, or 85 °C for 30 min. The data supplied in this article supports the accompanying publication [1]. The raw mass spectrometry proteomics data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier “PXD016436”. Elsevier 2020-02-04 /pmc/articles/PMC7016257/ /pubmed/32071994 http://dx.doi.org/10.1016/j.dib.2020.105227 Text en © 2020 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Agricultural and Biological Science
Xiong, Ling
Boeren, Sjef
Vervoort, Jacques
Hettinga, Kasper
Dataset on proteomic changes of whey protein after different heat treatment
title Dataset on proteomic changes of whey protein after different heat treatment
title_full Dataset on proteomic changes of whey protein after different heat treatment
title_fullStr Dataset on proteomic changes of whey protein after different heat treatment
title_full_unstemmed Dataset on proteomic changes of whey protein after different heat treatment
title_short Dataset on proteomic changes of whey protein after different heat treatment
title_sort dataset on proteomic changes of whey protein after different heat treatment
topic Agricultural and Biological Science
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7016257/
https://www.ncbi.nlm.nih.gov/pubmed/32071994
http://dx.doi.org/10.1016/j.dib.2020.105227
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AT hettingakasper datasetonproteomicchangesofwheyproteinafterdifferentheattreatment

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