Food and Fermentation Industries >

2022 , Vol. 48 >Issue 13: 163 - 172

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031171

Isolation, purification, proteome identification and functional analysis of yak butter milk fat globular membrane protein

  • TAN Ting ,
  • LUO Yihao ,
  • SUN Wancheng
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  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2022-02-17

  Revised date: 2022-03-14

  Online published: 2022-08-03

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Abstract

In order to explore the protein composition and functional differences of milk fat globule membrane (MFGM) proteins, the MFGM proteins in yak butter were extracted with the surfactant polyethylene glycol octyl phenyl ether solution and sodium ion phosphate buffer solution. The purification process of MFGM proteins fatty acid binding protein 3 (FABP 3) was optimized by DEAE-Sepharose FF (DEAE agarose gel) using AKTA pure 25M protein purification system. The optimum conditions were as follows: elution volume was 50 mL and buffer pH was 7.4 with the eluent concentration of 0.50 mol/L; elution rate was 1.6 mL/min. Under above conditions, the yield of FABP 3 was 83.19%. The main MFGM protein was FABP 3, and a total of 31 MFGM proteins were identified with the method of SDS-PAGE and liquid chromatography-mass spectrometry combined with unlabeled relative quantitative analysis. There were 20 MFGM differential proteins could be purified and crude extracted. The biological pathways of function and action of the identified proteins were discussed by gene body functional annotation and KEGG metabolic pathway analysis.

Key words： yak butter; milk fat globular membrane protein; separation and purification; protein composition; functional analysis

Cite this article

TAN Ting , LUO Yihao , SUN Wancheng . Isolation, purification, proteome identification and functional analysis of yak butter milk fat globular membrane protein[J]. Food and Fermentation Industries, 2022 , 48(13) : 163 -172 . DOI: 10.13995/j.cnki.11-1802/ts.031171

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