Протеомные методы разделения и идентификации белков молока

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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