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.补充图S1：使用在线肽谱分析工具（Peptigram）绘制的肽谱图，涵盖原料乳（raw milk, RM）、UHT-0D、UHT-3M、UHT-6M、C-UHT-0D、C-UHT-3M及C-UHT-6M共7组样本的体外胃消化过程，涉及的蛋白包括αs2-酪蛋白（αs2-casein, αs2-CN，A组）、κ-酪蛋白（κ-casein, κ-CN，B组）、β-乳球蛋白（β-lactoglobulin, β-Lg，C组）以及α-乳白蛋白（α-Lactalbumin, α-La，D组）。该图谱以从N端到C端为氨基酸序列轴，每20个氨基酸设置一处刻度；每个样本单独占据一行。对于轴上的每个氨基酸残基，若该位置被对应样本中的至少一条肽段覆盖，则绘制一条绿色条带：条带高度与覆盖该位置的肽段数量成正比，颜色深浅与覆盖该位置的肽段总离子强度成正比，其中深绿色代表肽段信号强度较高，浅绿色代表肽段信号强度较低。补充表S1：采用BIOPEP数据库，对RM（原料乳）、UHT-0D、UHT-3M、UHT-6M、C-UHT-0D、C-UHT-3M及C-UHT-6M的体外胃消化产物进行检索鉴定后得到的高活性肽段。将单一样本中生物活性肽段丰度与总肽段丰度的比值大于0.5%的肽段判定为高丰度生物活性肽段；丰度比值为0.00则表示未检测到该肽段。