Investigation of caprine milk serum proteome and glycated proteome changes during heat treatment using robust ion mobility time-of-flight proteomic techniques

For microbial safety, thermal processing is applied during caprine milk processing, which affects the stability of proteins, specially the whey proteins. Therefore, this study evaluated the changes of glycated serum proteome in caprine milk products using a robust ion mobility time-of-flight proteomic technique, without glycated peptides enrichment. In total, 302 proteins were identified in whey and 41 lactosylation sites from 16 proteins. The number of identified whey proteins decreased from 202 to 194, 178 and 186 in pasteurised milk (PM), spray-dried milk (SDM) and ultra-high temperature (UHT) milk serum, respectively, as the heating intensity increased. Nevertheless, lactosylation sites increased 16 in raw milk to 20 in PM, 25 in UHT and 27 in SDM serum. Moreover, major whey proteins contained the highest number of lactosylation sites as expected. The results of this study may contribute to measurement of the quality of caprine milk after industrial processing.