foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-4-560-567foodsyst-628Research ArticleСтатьиProteomic methods for separation and identification of milk proteinsПротеомные методы разделения и идентификации белков молокаhttps://orcid.org/0000-0002-2375-3959ЛепилкинаО. В.LepilkinaO. V.

Лепилкина Ольга Валентиновна — доктор технических наук, главный научный сотрудник, отдел физической химии

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

Tel.: +7–910–965–51–61 

 

Olga. V. Lepilkina, Doctor of Technical Sciences, Leading Scientific Worker, Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

Tel.: +7–910–965–51–61 

ov.lepilkina@fncps.ruhttps://orcid.org/0000-0003-4364-0342ГригорьеваА. И.GrigorievaA. I.

Григорьева Анастасия Игоревна — младший научный сотрудник, отдел физической химии

152613, Ярославская обл., Углич, Красноармейский бульвар, 19

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Anastasija I. Grigorieva, Junior Researcher, Department of Physical Chemistry

19, Krasnoarmeysky Boulevard, 152613, Yaroslavl Region, Uglich

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a.grigoriyeva@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Research Institute of Butter and Cheese MakingRussian Federation20240302202574560567Copyright © Lepilkina O.V., Grigorieva A.I., 20252025Лепилкина О.В., Григорьева А.И.Lepilkina O.V., Grigorieva A.I.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/628

The review presents the most common proteomics methods based on separation and identification of proteins, with examples of their use for studying the protein system of milk and dairy products. The essence of electrophoretic and chromatographic methods for separating proteins and peptides and their identification using Western blotting and mass spectrometry is described. The main types of electrophoresis methods (native, two-dimensional, in polyacrylamide gel with urea, immunoelectrophoresis, capillary) and chromatography methods (gas, liquid, ion exchange, gel filtration, affinity) are given. It is noted that the main direction of research using these methods, which has both scientific and applied significance, is the detection of falsifications in the composition of milk and dairy products. Such falsifications are associated with the deliberate addition of dry milk and cheese whey, as well as with the replacement of raw milk by milk from other animals, which is unacceptable in the production of cheeses with a protected designation of origin (PDO) or a protected geographical indication (PGI). Another area is research into the proteolytic processes that occur during the maturation of cheeses, on the basis of which their degree of maturity and species can be determined depending on the manufacturing technology. Given the wide range of cheeses from different countries, such research is clearly insufficient.

В обзоре представлены наиболее распространенные методы протеомики, основанные на разделении и идентификации белков, с примерами их использования для исследования белковой системы молока и молочных продуктов. Описана сущность электрофоретических и хроматографических методов разделения белков и пептидов и их идентификации с  помощью вестерн-блоттинга и  масс-спектрометрии. Приведены основные разновидности методов электрофореза (нативный, двумерный, в полиакриламидном геле с мочевиной, иммуноэлектрофорез, капиллярный) и методов хроматографии (газовая, жидкостная, ионообменная, гель-фильтрация, аффинная). Отмечено, что основным направлением исследований с применением указанных методов, имеющим как научное, так и прикладное значение, является выявление фальсификаций состава молока и молочных продуктов. Такие фальсификации связаны с преднамеренным добавлением сухого молока и подсырной сыворотки, а также с подменой молока-сырья на молоко других животных, что недопустимо при производстве сыров с защищенным наименованием места происхождения (PDO) или с защищенным географическим указанием (PGI). Другим важным направлением исследований является изучение протеолитических процессов, протекающих при созревании сыров. На основании этих процессов можно устанавливать степень зрелости сыра и его видовую принадлежность, которая зависит от технологии изготовления. Учитывая многообразный ассортимент сыров разных стран, таких исследований явно недостаточно.

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The authors declare that there are no conflicts of interest present.