Heat Treatment Effects on Proteins and Lipids in Sheep Milk Revealed

Strategic Insights -

Researchers have published new findings on the impact of heat treatment on proteins and lipids in sheep milk. The study, conducted in Gansu, People's Republic of China, utilized lipidomics and Astral-DIA proteomics combined with parallel reaction monitoring methods to analyze the changes in lipids and proteins after heat treatment at 65 °C for 30 min and 95 °C for 15 s.

The analysis identified 79 and 381 differential lipids and proteins, respectively, revealing significant changes in the molecular composition of sheep milk following heat treatment. The researchers noted that lipidomics results showed that Triacylglycerol (16:1_17:1_16:2) was unique in raw milk, while diacylglycerol (20:1_22:1) was unique in the 95 °C group. Additionally, the study found that the collagen alpha-3(VI) chain protein (COL6A3), folate receptor-like domain-containing protein (FOLR1), and serpin domain-containing protein (JEQ12_008015) gradually disappeared with increasing heating temperature.

Key Takeaways:

  • The study used lipidomics and Astral-DIA proteomics combined with parallel reaction monitoring methods to analyze the changes in lipids and proteins after heat treatment at 65 °C for 30 min and 95 °C for 15 s.
  • The analysis identified 79 and 381 differential lipids and proteins, respectively, revealing significant changes in the molecular composition of sheep milk following heat treatment.
  • Lipidomics results showed that Triacylglycerol (16:1_17:1_16:2) was unique in raw milk, while diacylglycerol (20:1_22:1) was unique in the 95 °C group.
  • The study found that differentially expressed proteins were mainly associated with metabolic pathways related to choline metabolism in cancer.
  • The researchers noted that the findings provide scientific connotation for the production of high-quality dairy products and the healthy development of the dairy industry.

Statistics:

  • The study identified 79 differential lipids in the 65 °C group.
  • The study identified 381 differential proteins in the 95 °C group.
  • The researchers found that 16:1_17:1_16:2 was unique in raw milk.
  • The researchers found that diacylglycerol (20:1_22:1) was unique in the 95 °C group.
  • The study found that COL6A3, FOLR1, and JEQ12_008015 gradually disappeared with increasing heating temperature.

Sources:

  • Xiyun Zhang, Zhongshi Zhu, Tingting Chu, Yuxin Wang, Chen Niu, Naseer Ahmad, Hao Yuan, Lei Zhang, and Yuxuan Song. "Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics." Food Chemistry, 2025; 31: 103038. Elsevier. www.elsevier.com; www.journals.elsevier.com/food-chemistry/
  • Xiyun Zhang, Gansu Yuansheng Agriculture and Animal Husbandry Technology Co. Ltd., Yongchang, Gansu 737200, People's Republic of China.