关键词: 蛋白质组学；牛乳清蛋白；分子结构；代谢途径；生物功能

Abstract: Whey proteins, as high-quality proteins in milk, have high nutritional value and diverse functional properties. Genetic variations under different environments and post-translational modifications cause differences in the expression and structure of whey proteins, resulting in an increased diversity and complexity, which makes it more difficult to gain insights into whey proteins. With the continuous development of omics techniques, people have gained a deeper understanding of the composition and functional activities of whey proteins. With a view to providing a scientific theoretical basis for in-depth studies of bovine whey proteins and the development of personalized dairy products, this paper reviews the application of proteomics in the study of bovine whey proteins, and analyzes the similarities and differences in the types, molecular structures, metabolic pathways, and biological functions of whey proteins from different breeds of cow, lactation periods, feeding conditions, and processing methods.

Key words: proteomics; bovine whey proteins; molecular structure; metabolic pathways; biological functions