study of the changes of protein structure during the thermal camelina and beef cow milk of dromedary camels and by mass spectrometry.

摘要

the present invention relates to the application of a thermal process of c for 60 minutes on the milk of dromedary camels as compared to cow's milk.this patent is to determine the protein composition of milk before and after heating by inductively coupled plasma mass spectrometry (lc / ms) and to identify the proteins in the milk of dromedary camels milkcow, involved in the formation of protein aggregates and their degradation products in the thermal process of two milks to 180 degrees for 60 minutes using the technique of sptandem mass ectromu00e9trie (lc / ms / ms) after a monodimensionnelle electrophoresis.therefore, an experiment at laboratory scale was developed in order to monitor the thermal tests of milk of camel and cow's milk.in the context of this patent.the alpha lactalbumin, gold of pleasure (alpha) and the peptidoglycan recognition protein (ppmp) are not detected in the milk of dromedary camels in the c heating for 60 minutes.when the concentration of the serum albumin, gold of pleasure (csa) has decreased.in addition, during the heating of milk to 80 c for 60 minutes, the alpha lactalbumin and lactoglobulin, beta (u03b2u00a0 (lg) were not detected.in addition, 19 protein bands in sds-page were analyzed and a total of 45 different proteins were identified by lc-ms / ms.the casein fractions remained intact under the heat of 80 c for 60 minutes of camel and cow milk.serum proteins in the milk of dromedary camels and cows' milk are affected by the heating conditions.