Milk proteins have shown to be very sensitive to heated processing. This study investigated the heat-dependent changes of goat milk proteins using label-free quantification (LFQ). A total of 843 proteins were identified in all the samples, of which 625 proteins were quantified. There were 527, 543, 537, 533 and 539 proteins quantified in the control group (CG) and heated groups (HGs: HG1, HG2, HG3 and HG4), respectively, and 438 proteins were common to all groups. The effects of high temperature/short time (HTST) treatment on proteins were similar to ultra-pasteurization (UP) and ultra-high temperature (UHT), but the low temperature/long time (LTLT) was different. Proteomics analysis demonstrated that heated processing increases the digestibility of proteins and is beneficial for anti-atherosclerosis therapy. These results expand the knowledge of the protein compositions from different heated processing. And it can further the utilization of the protein component of goat milk for human nutrition and health.

牛奶蛋白对加热过程非常敏感。这项研究使用无标记定量分析（LFQ）研究了山羊奶蛋白的热依赖性变化。在所有样品中总共鉴定出843种蛋白质，其中625种蛋白质被定量。对照组（CG）和加热组（HG：HG1，HG2，HG3和HG4）分别定量了527、543、537、533和539个蛋白质，所有组共有438个蛋白质。高温/短时间（HTST）处理对蛋白质的影响类似于超巴氏灭菌（UP）和超高温（UHT），但低温/长时间（LTLT）不同。蛋白质组学分析表明，加热加工可提高蛋白质的消化率，并且对抗动脉粥样硬化疗法有益。这些结果扩展了来自不同加热处理的蛋白质组成的知识。而且它可以进一步利用山羊奶的蛋白质成分来促进人类营养和健康。