Proteomic analysis and cross species comparison of casein fractions from the milk of dairy animals.

ABSTRACT: Casein micelles contribute to the physicochemical properties of milk and may also influence its functionality. At present, however, there is an incomplete understanding of the casein micelle associated proteins and its diversity among the milk obtained from different species. Therefore, milk samples were collected from seven dairy animals groups, casein fractions were prepared by ultracentrifugation and their constituent proteins were identified by liquid chromatography tandem mass spectrometry. A total of 193 distinct proteins were identified among all the casein micelle preparations. Protein interaction analysis indicated that caseins could interact with major whey proteins, including β-lactoglobulin, α-lactalbumin, lactoferrin, and serum albumin, and then whey proteins interacted with o

SUBMITTER: Wang X 

PROVIDER: S-EPMC5327394 | biostudies-literature | 2017 Feb

REPOSITORIES: biostudies-literature