Changes in Caprine Milk Fat Globule Membrane Proteins after Heat Treatment Using a Label-Free Proteomics Technique

Milk proteins are prone to changes during the heat treatment process. Here, we aimed to study the changes in caprine milk fat globule membrane (MFGM) proteins with three heat treatment processes—ultra-pasteurization (85 °C, 30 min), ultra-high-temperature instant sterilization (135 °C, 5 s), and spr...

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Detalles Bibliográficos
Autores principales: Yan, Daomin, Zhang, Lina, Zhu, Yixuan, Han, Mengyu, Wang, Yancong, Tang, Jun, Zhou, Peng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455663/
https://www.ncbi.nlm.nih.gov/pubmed/36076890
http://dx.doi.org/10.3390/foods11172705

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455663/
https://www.ncbi.nlm.nih.gov/pubmed/36076890
http://dx.doi.org/10.3390/foods11172705

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