Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation pre-sterilizing UHT milk in vitro——supplementary materials

Fig. S1. Peptide profiles with web-based program Peptigram, originating from αs2-casein (αs2-CN) (A), κ-casein (κ-CN) (B), β-lactoglobulin (β-Lg) (C), and α-Lactalbumin (α-La) (D) during the in-vitro gastric digestion of RM (raw milk), UHT-0D, UHT-3M, UHT-6M, C-UHT-0D, C-UHT-3M, and C-UHT-6M. N-terminal to c-terminal is graduated with 20 amino acids. Each sample is represented on a separate line. For each residue (on the axis), a green bar is drawn if this position is covered by at least one peptide in the given sample. The height of this bar is proportional to the count of peptides overlapping this position. The colour intensity is proportional to the summed ion intensities of peptides overlapping this position, with dark green indicating high peptide intensity and light green indicating low peptide intensity.
Table S1. High bioactive peptides identified after the gastric digestion of RM (raw milk), UHT-0D, UHT-3M, UHT-6M, C-UHT-0D, C-UHT-3M, and C-UHT-6M using the BIOPEP database. The ratio of bioactive peptide abundance to total peptide abundance in each sample, which was greater than 0.5%, was considered a high bioactive peptide abundance. 0.00 means not detected.