The aim of the study was the analysis of milk and milk fermented drink proteomes with the use of 2D electrophoresis. The criteria of proteins separation were the values of their isoelectric points (pI) and molecular weights (MW). Our results showed that milk and milk fermented drink proteomes consisted of 118 and 121 spots, respectively. The computer analysis revealed the identity of 95 spots in both proteomes. Non-identical spots indicated the changes resulting from the action of bacterial proteinases on milk proteins during the production of milk fermented drink. Proteolytic starter cultures applied to produce the milk fermented drink led to a partial hydrolysis of milk proteins to peptides and free amino acid residues. Results obtained led to confirm the suitability of 2D electrophoresis to observe the changes in the proteomes of milk products, as well as other food products after the application of technological processes. The development of the methods of proteomic analysis will let, in the future, eliminate the artefacts, which may limit the possibility of errors during proteins’ identification.
|MLA||Mogut, Damir, et al. "Elektroforeza 2D białek mleka krowiego i mlecznego napoju fermentowanego." Nauka Przyr. Technol. 9.3 (2015): #42. DOI: 10.17306/J.NPT.2015.3.42|
|APA||Damir Mogut, Anna Iwaniak, Monika Hrynkiewicz, Jerzy Dziuba (2015). Elektroforeza 2D białek mleka krowiego i mlecznego napoju fermentowanego. Nauka Przyr. Technol. 9 (3), #42 DOI: 10.17306/J.NPT.2015.3.42|
|ISO 690||MOGUT, Damir, et al. Elektroforeza 2D białek mleka krowiego i mlecznego napoju fermentowanego. Nauka Przyr. Technol., 2015, 9.3: #42. DOI: 10.17306/J.NPT.2015.3.42|
Katedra Biochemii Żywności
Uniwersytet Warmińsko-Mazurski w Olsztynie
pl. Cieszyński 1