中国乳业 ›› 2026, Vol. 0 ›› Issue (7): 169-183.doi: 10.12377/1671-4393.26.07.22

• 乳品加工 • 上一篇    下一篇

绵羊乳和山羊乳的蛋白质组学研究进展

齐东泽1,3, 赵艳坤2, 王加启1, 郑楠1, 孟璐1,*   

  1. 1.中国农业科学院北京畜牧兽医研究所,农业农村部奶及奶制品质量安全控制重点实验室,北京 100193;
    2.新疆维吾尔自治区农业科学院,新疆乌鲁木齐 830091;
    3.国家乳业技术创新中心,内蒙古呼和浩特 010080
  • 发布日期:2026-08-19
  • 通讯作者: *孟 璐（1986-）,女,江苏徐州人,博士,副研究员,研究方向为牛奶营养品质。
  • 作者简介:齐东泽（1999-）,男,黑龙江哈尔滨人,在读硕士,研究方向为乳品安全风险评估;赵艳坤（1990-）,女,河南周口人,博士,研究员,研究方向为乳品质量与安全;王加启（1967-）,男,安徽宿州人,博士,研究员,研究方向为奶牛营养与牛奶质量安全;郑 楠（1980-）,女,内蒙古包头人,博士,研究员,研究方向为奶产品质量安全风险评估与营养功能评价。
  • 基金资助:
    国家乳业技术创新中心（2024-FWPT-001）; 中国农业科学院科技创新工程（ASTIP-IAS12）; 甘肃现代寒旱科技支撑项目（KJZC-2025-01）

Progress in Proteomics Research on Sheep Milk and Goat Milk

QI Dongze1,3, ZHAO Yankun2, WANG Jiaqi1, ZHENG Nan1, MENG Lu1,*   

  1. 1. Key Laboratory of Quality and Safety Control for Milk and Dairy Products of the Ministry of Agriculture and Rural Affairs,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193;
    2. Xinjiang Academy of Agricultural Sciences,Urumqi Xinjiang 830091;
    3. National Center of Technology Innovation for Dairy,Hohhot Inner Mongolia 010080
  • Published:2026-08-19

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摘要： 山羊乳与绵羊乳具有突出的营养价值,且致敏性相对较低,因而被视为具备较高开发潜力的特色乳资源。作为后基因组时代的重要研究工具,蛋白质组学能够系统解析乳中蛋白质的组成、丰度差异及翻译后修饰,为揭示小反刍动物乳蛋白的营养与功能特性提供技术支撑。本文综述了蛋白质组学的基本概念及常用分析技术,重点对比了山羊乳与绵羊乳中蛋白质的组成特征,梳理了二维凝胶电泳、液相色谱-质谱联用、标记与非标记定量蛋白质组学等技术在二者酪蛋白组、乳清蛋白组及乳脂肪球膜蛋白组中的研究进展,并总结了品种、泌乳阶段及地域等因素对乳蛋白质表达谱的调控作用。现有研究已在山羊乳与绵羊乳中鉴定出数百种蛋白质,并解析了部分蛋白的生物学功能;然而,相较于牛乳,山羊乳与绵羊乳的蛋白质组研究仍不够系统,其在加工应用方面的基础研究亦较为薄弱。未来亟须完善标准化解析方案,深入挖掘乳蛋白的作用机制,以推动特色羊乳资源的开发利用,并为羊乳制品研发提供理论参考。

关键词: 绵羊乳, 山羊乳, 蛋白质组学, 酪蛋白, 乳清蛋白, 乳脂肪球膜蛋白

Abstract: Goat milk and sheep milk possess remarkable nutritional values and relatively lower allergenicity,thus being regarded as characteristic dairy resources with high development potential. As an important research tool in the post-genomic era,proteomics can systematically analyze the composition,abundance differences,and post-translational modifications of proteins in milk,providing technical support for revealing the nutritional and functional characteristics of milk proteins in small ruminants. This paper reviewed the basic concepts and commonly used analytical techniques of proteomics,focused on comparing the composition characteristics of proteins in goat milk and sheep milk,summarized the research progress of two-dimensional gel electrophoresis,liquid chromatography-mass spectrometry coupling,labeled and unlabeled quantitative proteomics in the casein,whey protein,and milk fat globule membrane protein groups of both types of milk,and summarized the regulatory effects of breed,lactation stage,and region on the expression profiles of milk proteins. Existing studies have identified hundreds of proteins in goat milk and sheep milk and analyzed the biological functions of some proteins;however,compared with cow milk, the proteomic research on goat milk and sheep milk is still not systematic,and the basic research on processing applications is also relatively weak. In the future,it is necessary to improve standardized analysis schemes,deeply explore the mechanism of action of milk proteins,to promote the development and utilization of characteristic sheep milk resources,and provide theoretical references for the development of sheep milk products.

Key words: sheep milk, goat milk, protein omics, casein, whey protein, milk fat globule membrane protein

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