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

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.