Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry

Yak milk is an essential and predominant food resource for Tibetan people subsistence purposes to combat altitude-induced challenges. Due its unique qualities, yak has recently been gaining broader attention from consumers across China as well in other parts of the world. One key characteristics protein content, which about 40 60% higher than that native bovine milk. In this work, a sensitive reproducible high-throughput analytical method was developed employing both ultra high-performance liquid chromatography Orbitrap (Thermo Fisher Scientific) high-resolution accurate mass spectroscopy (UHPLC-HRAM-MS) UHPLC coupled with triple quadrupole tandem MS (UHPLC-QqQ-MS) simultaneously analyze 8 proteins. A total 15 Maiwa samples were qualitatively quantitatively analyzed using targeted proteomics compared ?-lactalbumin, ?-lactoglobulin, ?S1-casein, ?S2-casein, ?-casein, ?-casein, lactoferrin, osteopontin. Peptides ?-lactoglobulin used specifically distinguish The results showed novel detection could detect these major minor proteins >0.99 linear correlation coefficient recovery rate between 90 120%, relative standard deviations typically less 10%. data revealed not only had overall content but lactoferrin osteopontin contents well. 30% milk, nearly twice application demonstrates UHPLC-HRAM-MS UHPLC-QqQ-MS are suitable qualitative quantitative analysis