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Accepted Manuscript Proteomic profiling of camel and cow milk proteins under heat treatment Imène Felfoul, Julien Jardin, Frédéric Gaucheron, Hamadi Attia, M.A. Ayadi PII: S0308-8146(16)31237-7 DOI: http://dx.doi.org/10.1016/j.foodchem.2016.08.007 Reference: FOCH 19653 To appear in: Food Chemistry Received Date: 14 May 2016 Revised Date: 3 August 2016 Accepted Date: 4 August 2016 Please cite this article as: Felfoul, I., Jardin, J., Gaucheron, F., Attia, H., Ayadi, M.A., Proteomic profiling of camel and cow milk proteins under heat treatment, Food Chemistry (2016), doi: http://dx.doi.org/10.1016/j.foodchem. 2016.08.007 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain. Proteomic profiling of camel and cow milk proteins under heat treatment Imène Felfoula, Julien Jardinb,c, Frédéric Gaucheronb,c, Hamadi Attiaa, M.A. Ayadia,1 a Laboratoire Analyses, Valorisation et Sécurité des Aliments, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Route Soukra, Sfax 3038, Tunisie bINRA, UMR1253 STLO, 65 rue de Saint-Brieuc, F-35000 Rennes, France c Agrocampus Ouest, UMR 1253 STLO, 65 rue de Saint Brieuc, F-35000, France 1 Corresponding author : Pr. Mohamed Ali Ayadi, LAVASA, ENIS, BP 3038, Sfax Tunisia E-mail address : ayadimedali@yahoo.fr / ayadimedali@gmail.com Tel / Fax : 00 216 74 675 761 ABSTRACT Cow and camel milk proteins before and after heat treatment at 80 °C for 60 min were identified using LC/MS and LC-MS/MS following monodimensional electrophoresis. The database used for the identification of camel and cow proteins was set from http://www.uniprot.org/. The obtained results showed that, after heating, camel milk at 80 °C for 60 min, camel α-lactalbumin (α-la) and peptidoglycan recognition protein (PGRP) were not detected while camel serum albumin (CSA) was significantly diminished. When heating cow milk at 80 °C for 60 min, α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were not significantly detected. Moreover, 19 protein bands from SDS-PAGE were analyzed and a total of 45 different proteins were identified by LC-MS/MS. Casein fractions were kept intact under a heat treatment of 80°C during 60 min of both camel and cow milks. Camel and bovine whey proteins were affected by a heat treatment of 80°C for 60 min. Keywords : Heat treatment ; camel milk ; LC/MS ; LC-MS/MS ; electrophoresis ; cow milk.
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