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Proteomic changes of whey proteins after heating at different temperatures

ABSTRACT: This study was conducted in order to relatively quantify the changes in the native protein profile of whey after heating milk at 65 °C, 70°C, 75°C, 80°C, 85°C for 30 min

INSTRUMENT(S): LTQ Orbitrap

ORGANISM(S): Bos Taurus (bovine)

SUBMITTER: Sjef Boeren

LAB HEAD: Sjef Boeren

PROVIDER: PXD016436 | Pride | 2020-01-27

REPOSITORIES: Pride

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Dataset on proteomic changes of whey protein after different heat treatment.

Xiong Ling L Boeren Sjef S Vervoort Jacques J Hettinga Kasper K

Data in brief 20200204

Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °C, 80 °C, or 85 °C for 30 min. The data supplied in this article supports the accompanying publication [1]. The raw mass spectrometry proteomics data have been deposited to the ProteomeXchange Consort ...[more]

PMID: 32071994

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