Application of proteomics in the study of yak milk

  • MA Jing ,
  • SUN Lu
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  • 1(Qinghai Academy of Science and Veterinary Medicine, Qinghai University, Xining 810016, China)
    2(Qinghai Plateau Yak Research Center, Xining 810016, China)
    3(Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining 810016, China)

Received date: 2021-01-05

  Revised date: 2021-01-18

  Online published: 2021-06-17

Abstract

Yak milk and its products (yogurt, Qula, butter, etc.) are precious high-end resources on the Qinghai-Tibet Plateau. As an important part of the Tibetan diet, it is suitable for people of all ages. Its chemical composition and nutritional composition are hotspots. Protein is a key factor with multiple functions in milk. With the development of bioinformatics technology, relying on proteomics technology, the work of studying the composition, molecular structure and biological activity function of milk and product protein is gradually deepening. This article reviewed and discussed the current development of proteomics technology, the application of protein composition and the research of proteomics technique in yak milk.

Cite this article

MA Jing , SUN Lu . Application of proteomics in the study of yak milk[J]. Food and Fermentation Industries, 2021 , 47(10) : 285 -290 . DOI: 10.13995/j.cnki.11-1802/ts.026655

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