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Proteome biomarkers of milk of different processing technologies and screening method and application thereof

A technology of biomarkers and processing technology, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of inability to distinguish pasteurized milk and ESL milk, and can not be distinguished, so as to achieve rapid automatic identification, convenient screening method, The effect of improving detection efficiency

Active Publication Date: 2022-01-18
INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The biomarkers reported above are limited to the detection of pasteurized milk and UHT milk, and cannot distinguish pasteurized milk from ESL milk, let alone pasteurized milk, ESL milk and UHT milk.

Method used

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  • Proteome biomarkers of milk of different processing technologies and screening method and application thereof
  • Proteome biomarkers of milk of different processing technologies and screening method and application thereof
  • Proteome biomarkers of milk of different processing technologies and screening method and application thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0097] 1) Sample preparation:

[0098] The milk sample was degreased by centrifugation (12000g, 4°C, 30min centrifugation), and the upper fat layer was removed. Draw 2mL of the subnatant and acidify it with 20% (v / v) acetic acid solution to pH 4.6, and centrifuge (10000g, 4°C, 30min) to precipitate casein. The solid-phase extraction column was pretreated with 3mL methanol and 3mL ultrapure water in advance, and the above supernatant was loaded onto a Waters SPE column (Oasis HLB, 60mg / 3mL), rinsed with 3mL 10% methanol water (v / v), blown Dry. Peptides were eluted from the column using 3 mL of pure methanol. The elution was collected and blown to dryness at 40°C with nitrogen. The obtained residue was redissolved to 1 mL with 0.1% formic acid water (v / v), and shaken for 5 min. Pass through a 0.22 μm syringe filter to the injection vial for detection on the machine.

[0099] 2) Data collection and preprocessing: Use ultra-high performance liquid chromatography in series wit...

Embodiment 1

[0102] Collection and preparation of milk samples

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PUM

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Abstract

The invention provides proteome biomarkers of milk of different processing technologies and a screening method and application thereof, and belongs to the technical field of food inspection. The method comprises the following steps: acquiring polypeptide chromatographic peaks of milk processed by different known processing technologies by adopting high performance liquid chromatography-high resolution mass spectrometry, extracting characteristic peak information of the chromatographic peaks, carrying out data processing on the characteristic peak information, establishing an analysis model, and determining differential polypeptides of milk processed by different processes as the proteome biomarkers by using the analysis model. The 26 proteome biomarkers are screened by adopting the screening method disclosed by the invention, and the 26 proteome biomarkers can be used for distinguishing pasteurized milk, prolonging the shelf life of milk and sterilizing at ultrahigh temperature.

Description

technical field [0001] The invention relates to the technical field of food inspection, in particular to a proteome biomarker of milk with different processing techniques and a screening method and application thereof. Background technique [0002] Milk can be used as a source of important nutrients for the human body, providing substances such as protein, vitamins, fat and calcium. Even milk samples from normal healthy mammary glands will contain many microorganisms and bacterial flora, especially the pathogenic bacteria in them will seriously threaten human health, so in order to prevent the occurrence of diseases, the harm of pathogenic bacteria and the Milk spoils, and raw milk is usually heat-treated before it can be eaten, and milk is easy to store and transport after sterilization and aseptic packaging. Commercially available milk is usually homogenized and sterilized at high temperature to extend the shelf life. According to different sterilization processes, it can...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/72G01N30/86
CPCG01N30/02G01N30/06G01N30/30G01N30/32G01N30/34G01N30/72G01N30/8675G01N30/8696G01N2030/062G01N2030/324
Inventor 陈刚王少雷吴华星谭冬飞张清阳贾曼
Owner INST OF QUALITY STANDARD & TESTING TECH FOR AGRO PROD OF CAAS
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