Dataset on proteomic changes of whey protein after different heat treatment

Ling Xiong, Sjef Boeren, Jacques Vervoort, Kasper Hettinga*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review


Hereby we provide data from a shot-gun proteomics experiment, using filtered-aided sample preparation (FASP), and liquid chromatography with tandem mass spectrometry (LC-MS/MS), to relatively quantify the changes in the protein profile of whey proteins after heating milk at either 65 °C, 70 °C, 75 °C, 80 °C, or 85 °C for 30 min. The data supplied in this article supports the accompanying publication [1]. The raw mass spectrometry proteomics data have been deposited to the ProteomeXchange Consortium via the PRIDE partner repository with the dataset identifier “PXD016436”.

Original languageEnglish
Article number105227
JournalData in Brief
Publication statusPublished - 1 Apr 2020


  • Heat treatment
  • Milk
  • Pasteurization
  • Proteomics
  • Whey protein

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