An untargeted peptide profiling based on ultra-performance liquid chromatography quadrupole time-of flight mass spectrometry with chemometrics was performed to differentiate ultra-high temperature processed milk and reconstituted milk. Thirty-three marker peptides were identified, primarily released from the C- or N-terminal of β-casein and α_s1-casein. These peptides were produced by heating and protease hydrolysis. Additional heating and storage time experiments showed that the level of 18 marker peptides increased with heat load and storage time, whereas 15 peptides were solely influenced by heat load. The peptides from β-casein showed higher sensitivity to thermal stress compared to those from α_s1-casein. Additionally, eight modified peptides of casein were identified as indicators of milk thermal processing. The identified marker peptides can distinguish ultra-high temperature processed milk and reconstituted milk, and are suitable for monitoring heating processes and storage of milk.

进行了基于超高效液相色谱四极杆飞行时间质谱和化学计量学的非靶向肽谱分析，以区分超高温加工牛奶和复原牛奶。鉴定了 33 种标记肽，主要从β-酪蛋白和 α _{s1 -酪蛋白的 C-或}N-末端释放。这些肽是通过加热和蛋白酶水解产生的。额外的加热和储存时间实验表明，18 种标记肽的水平随着热负荷和储存时间的增加而增加，而 15 种肽仅受热负荷的影响。_{与来自 α s1}的肽相比，来自 β-酪蛋白的肽对热应激表现出更高的敏感性-酪蛋白。此外，八种酪蛋白修饰肽被鉴定为牛奶热处理的指标。鉴定出的标记肽可以区分超高温加工奶和复原奶，适用于监测牛奶的加热过程和储存。