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Combining proteomic tools to characterize the protein fraction of llama (Lama glama) milk

Llamas belong to the Camelidae family along with camels. While dromedary camel milk has been broadly characterized, data on llama milk proteins are scarce. The objective of this study was thus to investigate the protein composition of llama milk. Skimmed llama milk proteins were first characterized by a 2D separation technique coupling RP‐HPLC in the first dimension with SDS‐PAGE in the second dimension (RP‐HPLC/SDS‐PAGE). Llama milk proteins, namely caseins (αs1‐, αs2‐, β‐, and κ‐caseins), α‑lactalbumin, lactoferrin, and serum albumin, were identified using PMF. Llama milk proteins were also characterized by online LC‐ESI‐MS analysis. This approach allowed attributing precise molecular masses for most of the previously MS‐identified llama milk proteins. Interestingly, α‐lactalbumin exhibits distinct chromatographic behaviors between llama and dromedary camel milk. De novo sequencing of the llama α‐lactalbumin protein by LC coupled with MS/MS (LC‐MS/MS) showed the occurrence of two amino acid substitutions (R62L/I and K89L/I) that partly explained the higher hydrophobicity of llama α‐lactalbumin compared with its dromedary counterpart. Taken together, these results provide for the first time a thorough description of the protein fraction of Lama glama milk.