关键词: 酪蛋白, 乳清蛋白, 乳脂肪球膜蛋白, 蛋白质组学

Abstract: Milk is an important nutritional food. Identification and application of its nutritional composition has been plagued by methodological limitations. With the development of proteomics technology, we have deeper understanding on protein composition and properties of milk. This paper introduces the steps of proteomics technology, reviews the research progress and applications in the bovine milk research, including casein proteomics, whey protein proteomics and milk fat globule membrane protein proteomics. It will help to fully understand the mechanism of milk synthesis and secretion, increase the milk production and utilization of bovine milk as source of nutrients.

Key words: casein, whey protein, milk fat globule membrane protein, proteomics