Proteomics in Milk: Protein Constituents, Processing, MFGM Proteome, Advances in Proteomics in the Characterization of Milk and Dairy Products
Abstract
Proteomics is a relatively new branch of research that has played a significant role in the advancement of medical knowledge over the past few decades. On the other hand, due to its exceptionally high potential for the investigation of proteomes, it can also be applied to other fields of scientific research. Milk is a fluid that is extremely varied and complex, containing a great number of genetic variations and isoforms that have post-translational modifications (PTMs). As a result of the huge number of proteins and peptides that are present in its matrix, proteomics is given as a potent tool for the characterization of milk samples and the products that are derived from them. An exhaustive characterization of the proteins and peptides that are present in milk and dairy products has been made possible by the technology that has been developed to date for the separation and characterization of the milk proteome. This technology, which includes two-dimensional gel electrophoresis (2DE) technology and, in particular, mass spectrometry (MS), has enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations that are carried out, with the goal of improving the quality of the final product. All of these developments in proteomics have resulted in the creation of novel ways for ensuring the quality, authenticity, and safety of milk and other dairy products. Through the use of the tools that proteomics provides, it is possible to detect microbiological issues at an earlier stage, such as milk from cows who have mastitis or milk and milk products that have received contamination. In a similar manner, proteomics possesses the potential to detect fraud in the industrial sector, such as the use of undeclared milk on the label of a product or that of a protein that is not derived from dairy products. Proteomics, on the other hand, is also capable of monitoring or controlling alterations that appear in the industrial sector. Therefore, a treatment with an excessive amount of heat that results in the production of compounds that degrade proteins and/or the investigation of the typical protein profile of a cheese can be utilised as a means of providing a guarantee of premium quality to the end user.
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