芬顿氧化体系处理对牦牛乳蛋白结构的影响及蛋白质组学分析OA

To achieve the controllable structural modification of yak milk protein and precisely regulate its nutritional functions,thereby mitigating the decline in nutritional quality during yak milk processing,this study used yak milk protein oxidized by different concentrations of H2O2(0,0.5,1,3,5,10 mmol·L⁻¹)as the research object.Oxidation indicators,including carbonyl content,free sulfhydryl groups,total sulfhydryl groups,and proteomic analysis,were determined to clarify the oxidation rules and functional changes of yak milk protein during oxidative treatment.The results showed that with increasing H2O2 concentration,carbonyl content increased,while free sulfhydryl groups,total sulfhydryl groups,and disulfide bonds decreased.Solubility first increased and then decreased,surface hydrophobicity increased,particle size,and the absolute value of Zeta potential increased,and dityrosine content decreased.A total of 1351 proteins were identified by proteomic analysis.The 5 mmol·L⁻¹ H₂O₂treatment group showed the most significant alterations in protein function,with 183 proteins downregulated and 276 proteins upregulated.In comparison,the 1 mmol·L⁻¹ H₂O₂ group displayed the least distinct changes in protein function,where 237 proteins were downregulated and 292 proteins upregulated.Compared with the control group,the 0.5 mmol·L-¹ H2O2 group had 8 upregulated pathways and 17 downregulated pathways;the 1 mmol·L-¹ H2O2 group had 22 upregulated pathways and 10 downregulated pathways;the 3 mmol·L-¹ H2O2 group had 11 upregulated pathways and 16 downregulated pathways;the 5 mmol·L-¹ H2O2 group had 10 upregulated pathways and 9 downregulated pathways;and the 10 mmol·L-¹ H2O2 group had 10 upregulated pathways and 14 downregulated pathways.This study provides a theoretical basis for the green processing of yak milk and the quality control of related products.