Abstract: Milk is an important nutritional food. Identification and application of its nutritional composition has been plagued by methodological limitations. With the development of proteomics technology, we have deeper understanding on protein composition and properties of milk. This paper introduces the steps of proteomics technology, reviews the research progress and applications in the bovine milk research, including casein proteomics, whey protein proteomics and milk fat globule membrane protein proteomics. It will help to fully understand the mechanism of milk synthesis and secretion, increase the milk production and utilization of bovine milk as source of nutrients.

Key words: casein, whey protein, milk fat globule membrane protein, proteomics

摘要： 牛乳是重要的营养食品，其营养组分的鉴定和应用已受到传统方法的限制。通过蛋白质组学技术的发展，对牛乳中蛋白质的组成和性质有了更深入的认识。本文综述了蛋白质组学技术的步骤及其在乳品研究中的应用进展，包括酪蛋白蛋白质组学、乳清蛋白质组学和乳脂肪球膜蛋白质组学的研究。为充分理解牛乳分泌机理，有效控制牛乳生产，提高牛乳营养价值及利用提供理论依据。

关键词: 酪蛋白, 乳清蛋白, 乳脂肪球膜蛋白, 蛋白质组学