Milk Peptidomics to Identify Functional Peptides and for Quality Control of Dairy Products

Publikation: Bidrag til bog/antologi/rapport/proceedingBidrag til bog/antologiForskningpeer review

Human milk and dairy products are important parts of human nutrition. In addition to supplying nutrients, milk proteins contain fragments—peptides—with important biological functions that are released during processing or digestion. Besides their potential functional relevance, peptides released during processing can be used as markers of ripening stage or product deterioration. Hence, identification and quantification of peptides in milk can be used to assay potential health benefits or product quality. This chapter describes how to extract, identify, and analyze peptides within breast milk, dairy products, and dairy digestive samples. We describe how to analyze extracted peptides with liquid chromatography-mass spectrometry, to use software to identify peptides based on database searching, and to extract peak areas for relative quantification of each peptide. We describe methods for data analysis, including predicting which enzymes are responsible for protein cleavage, identifying the site specificity of protein breakdown, mapping identified peptides to known bioactive peptides, and applying models to predict novel functional peptides.
TitelMethods in Molecular Biology
Antal sider8
Udgivelsesår24 feb. 2018
StatusUdgivet - 24 feb. 2018
SerietitelMethods in Molecular Biology


  • Peptidomics, Milk, Mass spectrometry, Peptide, bioactive, Identification, Quantification, X! Tandem, Skyline, Proteome Discoverer

Se relationer på Aarhus Universitet Citationsformater

ID: 161332160