Abstract: Milk protein is an important source of functional components in milk. Ewe milk, an emerging alternative to human breast milk, has become an important source of protein. Ewe milk has attracted growing interest from researchers. The protein quality and stability of ewe milk are a direct determinant of its nutritional quality. Therefore, this paper summarizes milk proteome and the techniques used to investigate milk proteome as well as the effect of ewe milk proteome and stability on the quality of milk proteins in order to provide a guideline to further ascertain the biological activity of unknown proteins in ewe milk and reveal milk proteome variation and its influence on the thermal stability of milk. Prospects for future research on ewe milk and ewe milk based products are also discussed.

Key words: ewe milk; proteome; protein stability; heat stability

摘要： 乳蛋白是乳中功能成分的重要来源,羊乳作为一种替代母乳的新兴乳源,已经成为重要的蛋白质来源,其研究开始受到人们越来越多的关注.乳蛋白品质及其稳定性的高低直接决定着乳类营养品质的高低,因此,本文主要综述了乳蛋白质组学及其研究技术,以及羊乳蛋白质组成及其稳定性对乳蛋白品质的影响,为进一步探知羊乳中未知的生物活性蛋白,揭示羊乳蛋白质组的差异及其对乳热稳定性的影响具有一定的指导意义,同时也阐述了羊乳及其制品的研究前景.

关键词: 羊乳；蛋白质组；蛋白质稳定性；热稳定性