RT Journal Article
T1 Proteomic Advances in Milk and Dairy Products
A1 Agregán Pérez, Rubén
A1 Echegaray Suárez, Noemí
A1 López-Pedrouso, María
A1 Kharabsheh, Radwan
A1 Franco Ruiz, Daniel
A1 Lorenzo Rodríguez, José Manuel
K1 Proteomics
K1 Proteome
K1 Proteins
K1 Milk
K1 Dairy products
K1 Electrophoresis
K1 Chromatography
K1 Mass spectrometry
AB Proteomics is a new area of study that in recent decades has provided great advances in the field of medicine. However, its enormous potential for the study of proteomes makes it also applicable to other areas of science. Milk is a highly heterogeneous and complex fluid, where there are numerous genetic variants and isoforms with post-translational modifications (PTMs). Due to the vast number of proteins and peptides existing in its matrix, proteomics is presented as a powerful tool for the characterization of milk samples and their products. The technology developed to date for the separation and characterization of the milk proteome, such as two-dimensional gel electrophoresis (2DE) technology and especially mass spectrometry (MS) have allowed an exhaustive characterization of the proteins and peptides present in milk and dairy products with enormous applications in the industry for the control of fundamental parameters, such as microbiological safety, the guarantee of authenticity, or the control of the transformations carried out, aimed to increase the quality of the final product
PB MDPI
YR 2021
FD 2021
LK http://hdl.handle.net/10347/26682
UL http://hdl.handle.net/10347/26682
LA eng
NO Molecules 2021, 26(13), 3832; https://doi.org/10.3390/molecules26133832
NO This research was funded by GAIN (Axencia Galega de Innovación, Xunta de Galicia, Spain), grant number IN607A2019/01
DS Minerva
RD 22 abr 2026