Table 4. Characteristics of peptides (<3 kDa) of fermented goat milk of Lc. lactis ssp. lactis BD17

Parent protein∗	Total peptides	Range of precursor (m/z)	Range of precussor (MW)	Amino acid residue	Dominant peptide
αS1-Casein	41	330.1–1,146.0	659.3–2,291.1	6–20	FSDIPNPIGSE, FSDIPNPIGSENSGKTTMP, NSGKTTMPLW
αS2-Casein	37	310.1–906.9	772.4–1,812.9	6–15	QGPIVLNPWDQVKR
β-Casein	141	326.7–1,072.5	652.40–2,201.1	6–18	QEPVLGPVRGPFPII, QEPVLGPVRGPFPI, QEPVLGPVRGPFPIIV, VLGPVRGPFPIIV, TQTPVVVPPFLQPE
κ-Casein	36	376.5–750.8	761.45–1,500.7	6–10	ARHPHPHLSFM
ά-Lactalbumin	3	497.7–563.7	994.4–1,126.4	8–10	AFHTSGYDTQ
β-Lactoglobulin	3	420.5–482.2	903.57–1,259.7	8–11

Protein access code at https://www.uniprot.org/.
A, alanine; D, aspartic acid; E, glutamic acid; F, phenylalanine; G, glysin; I, isoleucine; K, lysine; L, leucine; M, methionine; N, asparagine; P, proline; Q, glutamine; R, arginine; S, serine; T, threonin; V, valine; W, triptophan; Y, tyrosine; MW, molecular weight.