文献类型： 外文期刊

作者： Tan, Sijia ¹ ; Zhang, Qingyang ¹ ; Pei, Xiaoyan ² ; Tan, Dongfei ⁴ ; Guo, Can ¹ ; Chen, Sumeng ¹ ; Chen, Gang ⁵ ;

作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Qual Stand & Testing Technol Agroprod, Key Lab Agroprod Qual & Safety, Beijing 100081, Peoples R China

2.Natl Ctr Technol Innovat Dairy, Hohhot 010080, Inner Mongolia, Peoples R China

3.Inner Mongolia Yili Ind Grp Co Ltd, Hohhot 010080, Peoples R China

4.Tianjin Acad Agr TAAS Sciences6, Inst Agroprod Safety & Nutr, Tianjin 300192, Peoples R China

5.Beijing Technol & Business Univ, Sch Food & Hlth, Beijing 100048, Peoples R China

关键词： Milk; Photooxidation; Peptide; UPLC-Q-TOF-MS; Oxygen; Light

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 172 卷

页码：

收录情况： SCI

摘要： Photooxidation is one of the main causes of the deterioration of milk quality during processing and marketing. This study aimed to investigate the variation in peptides after photooxidation using peptidomic techniques, and how cow species, oxygen content, and light intensity affect photooxidation. The different peptides were identified and quantified using ultraperformance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Eighteen milk samples were subjected to light treatment. Seven types of peptides were identified as photooxidation markers. Subsequently, the effects of milk variety, oxygen content, and light intensity on photooxidation were studied, and sensory evaluations were performed. Dairy cow breed, oxygen content, and light intensity all affect photooxidation. Sensory evaluation verified that light and oxygen are necessary for the photooxidation of milk. The peptide m/z+ 529.2783 (LLDEIKEVV), both in different varieties of milk and in different brands of commercially available milk, showed a large variation in multiplicity, and its content was closely related to oxygen and light. This peptide was not produced in the absence of oxygen and light, and its relative content increased with the duration of light exposure. These results suggest that the peptidomics method is an effective tool for distinguishing between normal and photooxidized milk.