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. 2021 Apr 8;11:7795. doi: 10.1038/s41598-021-87125-x

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© The Author(s) 2021, corrected publication 2022

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Deamidation of any casein and BLG proteins in milk powder samples. Numbers at the top of the bars show the number of deamidating amino acids (i.e., asparagine and glutamine combined) represented by this result. The y-axis represents the relative remaining amount of the deamidating amino acid—therefore high values represent less deamidation; whereas low values imply higher levels of deamidation. Outliers are shown as points, while suspected outliers are shown as hollow points.