ArticleFood chemistry: X2025
Identification of lipids and proteins associated with different heat treatments in sheep milk based on lipidomics and proteomics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Integrated discovery and mechanistic characterization of xanthine oxidase inhibitory peptides from sheep Milk.Food chemistry: X · 2026Article
- Choline Deficiency Drives the Inflammation-Fibrosis Cascade: A Spatiotemporal Atlas of Hepatic Injury from Weeks 6 to 10.Antioxidants (Basel, Switzerland) · 2026Article
- Heterogeneous distribution of toxic arsenic modulates the mutualistic interaction between Pteris vittata and soil microbiota.Communications biology · 2025Article
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Authors and funding
9 authors.
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Abstract
To fully investigate the effects of heat treatment on proteins and lipids in sheep milk, lipidomics and Astral-DIA proteomics combined with parallel reaction monitoring methods were used to analyze the changes of lipids and proteins after heat treatment at 65 °C for 30 min and 95 °C for 15 s. A total of 79 and 381 differential lipids and proteins were identified respectively. Lipidomics results show that Triacylglycerol (16:1_17:1_16:2) was unique in raw milk, whereas diacylglycerol (20:1_22:1) was unique in 95 °C group. Choline metabolism in cancer was the core metabolic pathway linked with heat treatment. Additionally, 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. The differentially expressed proteins were mainly associated with metabolic pathways. These analysis provide scientific connotation for the production of high quality dairy products and the healthy development of the dairy industry.
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