eFood

Volume 2, Issue 1, February 2021, Pages 27 - 36

A Preliminary Study of Proteomic Analysis on Caseins and Whey Proteins in Donkey Milk from Xinjiang and Shandong of China

Authors
Wahafu Luoyizha1, 2, 3, Bo Zeng4, Hui Li1, *, Xiaojun Liao2
1Institute of Quality Standard and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
2College of Food Science and Nutrition Engineering, China Agricultural University, Beijing 100083, PR China
3College of Life Science and Technology, Xinjiang University, Xinjiang 830046, PR China
4Institute of Biophysics, Chinese Academy of Sciences, Beijing 100101, PR China
*Corresponding author. Email: lihui05@caas.cn
Corresponding Author
Hui Li
Received 27 January 2021, Accepted 22 February 2021, Available Online 2 March 2021.
DOI
https://doi.org/10.2991/efood.k.210222.001How to use a DOI?
Keywords
Donkey milk, caseins, whey proteins, proteomics, gene ontology (GO), Kyoto Encyclopedia of Genes and Genomes (KEGG)
Abstract

The proteomics of donkey milk from China’s major producing areas have not been well documented. To explore the protein profiles of donkey milk from China, this study preliminarily investigated caseins and whey proteins in products from two major producing areas using quantitative proteomics approach. Total 15 caseins genetic variants and 620 whey proteins were identified and relatively quantified. Functional categorization of whey proteins was clustered into 46 terms based on Gene ontology (GO) and 42 Brite B classes based on Kyoto Encyclopedia of Genes and Genomes (KEGG). Six of the seven identified isoforms of caseins were firstly observed in donkey milk. Whey proteins including α-lactalbumin, β-lactoglobulins and lysozyme were identified, but no immunoglobulins or lactoferrin was determined. An unprecedented low ratio of casein/whey indicated that the products were very good sources with high biological value. This study enhanced knowledge of protein composition and established proteins profiles of differentially expressed proteins in the selected products of donkey milk from China.

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Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
2 - 1
Pages
27 - 36
Publication Date
2021/03/02
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210222.001How to use a DOI?
Copyright
© 2021 The Authors. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Wahafu Luoyizha
AU  - Bo Zeng
AU  - Hui Li
AU  - Xiaojun Liao
PY  - 2021
DA  - 2021/03/02
TI  - A Preliminary Study of Proteomic Analysis on Caseins and Whey Proteins in Donkey Milk from Xinjiang and Shandong of China
JO  - eFood
SP  - 27
EP  - 36
VL  - 2
IS  - 1
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210222.001
DO  - https://doi.org/10.2991/efood.k.210222.001
ID  - Luoyizha2021
ER  -