Abstract For microbial safety, thermal processing is applied during caprine milk processing, which affects the stability of proteins, specially the whey proteins. Therefore, this study evaluated the changes of glycated serum proteome in caprine milk products using a robust ion mobility time-of-flight proteomic technique, without glycated peptides enrichment. In total, 302 proteins were identified in whey and 41 lactosylation sites from 16 proteins. The number of identified whey proteins decreased from 202 to 194, 178 and 186 in pasteurised milk (PM), spray-dried milk (SDM) and ultra-high temperature (UHT) milk serum, respectively, as the heating intensity increased. Nevertheless, lactosylation sites increased 16 in raw milk to 20 in PM, 25 in UHT and 27 in SDM serum. Moreover, major whey proteins contained the highest number of lactosylation sites as expected. The results of this study may contribute to measurement of the quality of caprine milk after industrial processing.

中文翻译：

---

使用强大的离子迁移时间飞行时间蛋白质组学技术研究热处理过程中山羊奶血清蛋白质组和糖化蛋白质组的变化

摘要 为了微生物安全，山羊奶加工过程中采用热处理工艺，这会影响蛋白质，特别是乳清蛋白的稳定性。因此，本研究使用强大的离子迁移时间飞行时间蛋白质组学技术评估了山羊奶制品中糖化血清蛋白质组的变化，而无需富集糖化肽。总共在乳清中鉴定了 302 种蛋白质，并从 16 种蛋白质中鉴定了 41 个乳糖基化位点。随着加热强度的增加，巴氏杀菌奶 (PM)、喷雾干燥奶 (SDM) 和超高温 (UHT) 乳清中鉴定出的乳清蛋白数量分别从 202 种减少到 194 种、178 种和 186 种。尽管如此，原料奶中的乳糖基化位点从 16 个增加到 PM 中的 20 个、UHT 中的 25 个和 SDM 血清中的 27 个。而且，正如预期的那样，主要乳清蛋白含有最多数量的乳糖基化位点。这项研究的结果可能有助于衡量工业加工后山羊奶的质量。