Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

Chen, Y.; Qu, Shuping; Huang, Zhongping; Ren, Yiping; Wang, L.; Rankin, Scott A.

doi:10.3168/jds.2021-20269

Cited by 25 publications

(13 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Yak milk is a special food resource in Qinghai‐Tibet plateau (Yang et al, 2018). It has been found that the proportion of individual caseins and amino acid contents in Yak casein were different from cow casein (Chen et al, 2021; Li et al, 2010; Li et al, 2011; Wang et al, 2013). Our previous studies also proved that the modification degree and functional properties of Yak modified casein were greatly different from those of Holstein casein (Yang, Cui, et al, 2015; Yang, Shi, et al, 2014; Yang, Shi, & Liang, 2015; Yang, Zhang, et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Wang

Yang

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

Process of Maillard reaction within 180 min was studied using Yak and Holstein casein-glucose models by indicators of free amino group consumption, content of H + , amount of intermediate products and browning intensity, while their kinetics were investigated. Intrinsic fluorescence property of casein during Maillard reaction was also measured. Structure and functional properties of Yak and Holstein casein-glucose Maillard reaction products were evaluated. The results showed similar profiles of free amino group consumption and H + content against duration in both systems. Higher intensities of intermediate products and melanoidins were found in Yak caseinglucose system compared to Holstein casein-glucose system, as well as rate constant of browning accumulation. The kinetics of free amino group consumption and melanoidins formation for Yak casein were different from those of Holstein casein.Glycosylation improved emulsification, foaming, and oil combining capacity of both caseins, which is reached the best value at the ratio of 2:1 (glucose:casein, wt/wt). Novelty impact statement:The Maillard reaction process of Yak and Holstein caseinglucose models were investigated by different indicators, as well as their kinetics. Yak casein-glucose model has similar profile of free amino group consumption and pH change to those of Holstein casein, but higher accumulation of intermediate products and browning intensity. Both Yak and Holstein glycosylated caseins have the best functional properties of emulsifying and foaming activities, emulsion and foam stabilities, and the oil absorption with the weight ratio of glucose:casein at 2:1.

show abstract

Section: Introductionmentioning

confidence: 99%

Study on process of Yak and Holstein casein–glucose Maillard reaction and functional properties of their products

Wang

Yang

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…19 However, the requirement of protein digestion and fractionation prior to MS analysis, as well as the convoluted analysis of peptide sequences post MS, makes BUP time consuming (~1/2 a day to 2 days total, depending on the protease used). [20][21][22][23] The success of BUP largely resides in its high sensitivity and concomitant reduction in false positive/negative readouts (when compared with immunoassays). [24][25][26] Over the last 20 years there has been growth in the application of so called 'native MS' methods for protein analysis, [27][28][29] wherein proteins are sprayed from nondenaturing solutions which permit the preservation of their solution-phase stoichiometries and interactions.…”

Section: Introductionmentioning

confidence: 99%

Using Native Mass Spectrometry to Analyse Proteins Directly from Food

France

Bramonti

Vickers

et al. 2023

Preprint

View full text Add to dashboard Cite

Globally, food is a multi-trillion-pound industry for which proteomic analysis represents a key tool in ensuring that consumer health and rights are maintained. Here we use native mass spectrometry methodology to analyse a series of natural food products of varying complexity, namely: cow milk (liquid); chicken egg white (viscous liquid) and jack bean meal (solid). Our approach permits rapid detection (~5-30 mins) and unambiguous identification of the majority (>80%) of proteins present within milk and egg white, which are foodstuffs that between them comprise two of the most prominent sources of allergenic proteins within the food industry. Furthermore, we show that this method also enables the retention of bioactive protein complexes directly from natural sources, exemplified by the detection of three multimeric states (monomer, dimer and tetramer) of concanavalin A, naturally found in jack beans (Canavalia ensiformis). As such, we propose that native mass spectrometry methods can augment the current bottom up proteomic toolkit employed within food analyses and may prove useful for fast detection and high accuracy identification of suspected proteinaceous allergens/adulterants within sufficiently noncomplex food substances.

show abstract

“…18 Research has shown higher levels of lactoferrin (∼30% more) and osteopontin (twice as high) in YM compared to cow's milk. 19,20 Moreover, milk osteopontin may offer a simple and effective nutritional therapy for countering alcohol-induced hepatotoxicity. 21 YM also exhibits antifatigue properties 22 and the ability to regulate systemic immune responses.…”

Section: Introductionmentioning

confidence: 99%