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乳业科学与技术 ›› 2021, Vol. 44 ›› Issue (3): 6-11.DOI: 10.15922/j.cnki.jdst.2021.03.002

• 基础研究 • 上一篇    下一篇

牛乳、驴乳乳清蛋白二级结构及其功能对比研究

刘爱成, 李墨翰, 张正翰, 张秀敏, 刘一鸣, 陈佳丽, 热罕古丽, 郑艳, 岳喜庆   

  1. （1.沈阳农业大学食品学院，辽宁 沈阳 110866；2.北京食品科学研究院，北京 100068； 3.沈阳农业大学外语教学部，辽宁 沈阳 110866）
  • 出版日期:2021-05-01 发布日期:2021-11-01
  • 基金资助:
    “十三五”国家重点研发计划重点专项（2018YFC1604302-03）；国家建设高水平大学公派研究生项目（202008210391）； 辽宁省“兴辽英才计划”科技创新领军人才项目（XLYC1902083）；沈阳市科技创新“双百工程”项目（Y17-0-028）

Comparative Study on Secondary Structure and Function of Whey Protein in Bovine Milk and Donkey Milk

LIU Aicheng, LI Mohan, ZHANG Zhenghan, ZHANG Xiumin, LIU Yiming, CHEN Jiali, Rayhnigul, ZHENG Yan, YUE Xiqing   

  1. (1.College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; 2.Beijing Academy of Food Sciences, Beijing 100068, China; 3.Department of Foreign Languages, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2021-05-01 Published:2021-11-01

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摘要： 采用傅里叶变换红外光谱法对驴初乳、驴常乳、牛初乳和牛常乳的乳清蛋白二级结构进行分析，再通过基因本体论功能注释和KEGG（Kyoto Encyclopedia of Genes and Genomes）代谢通路分析其功能及差异。结果表明：驴乳和牛乳乳清蛋白的二级结构存在差异；随着泌乳期的延长，二者的乳清蛋白二级结构含量也会发生一定的变化；驴乳较牛乳参与的生物学功能和代谢通路更为丰富，且驴常乳作用最为明显，更有益于婴幼儿配方乳粉的开发与利用。

关键词: 驴乳, 牛乳, 乳清蛋白, 傅里叶变换红外光谱, 蛋白二级结构

Abstract: The secondary structure of whey proteins in donkey and bovine milk were investigated by Fourier transform infrared spectroscopy (FTIR), and comparative functional evaluation was carried out by gene ontology (GO) annotation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analysis. Results showed that there were differences in the secondary structure of whey proteins between donkey and bovine milk. As the lactation period proceeded, the secondary structure content of whey proteins in both milks changed. Whey proteins in donkey colostrum and milk were involved in more biological functions and metabolic pathways compared with those in bovine colostrum and milk, especially in donkey milk, which could thus be more beneficial to the development and utilization of infant formula milk powder.

Key words: donkey milk, bovine milk, whey protein, Fourier transform infrared spectroscopy, protein secondary structure

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