β-素A1和A2:多态性对奶酪制造过程的影响
Vania Vigolo1, Elena Visentin1, Eva Ballancin1
1Department of Agronomy, Food, Natural resources, Animals and Environment, University of Padova, Viale dell'Università 16, 35020 Legnaro (PD), Italy.
Journal of dairy science
|June 8, 2023
概括
A2 牛奶 牛奶 A2 牛奶
科学领域:
- 乳制品科学 乳制品科学
- 食品化学 食品化学
- 动物遗传学动物遗传学
背景情况:
- 仅含有β-素 (β-CN) 的A2变体的A2牛奶,由于感知到的健康益处而越来越受欢迎.
- 越来越多的A2同卵性动物需要了解β-CN A1/A2多态化对乳制品加工的影响.
- 研究牛奶蛋白的遗传变异对于优化奶酪生产至关重要.
研究的目的:
- 评估β-CN A1/A2多态性对牛奶蛋白质形状的影响.
- 评估不同β-CN A1/A2比对奶酪制造特征和产量的影响.
- 确定β-CN变体与奶酪制造过程中的营养回收之间的关系.
主要方法:
- 牛奶根据β-CN基因型 (100%A1到100%A2) 被分为五个类别.
- 使用25升牛奶池进行了30个奶酪制造过程,评估了奶酪产量,营养恢复和乳清/奶酪成分.
- 使用逆相HPLC分析牛奶蛋白质分量,使用混合效应模型分析数据.
主要成果:
- 较高比例的β-CN A2 (≥25%) 与卡帕-素 (κ-CN) 的显著下降相关.
- 增加的β-CN A2含量 (≥50%) 导致1小时和48小时的奶酪产量显著降低,但在成熟7天后却没有.
- 在≤75%β-CN A2的情况下,营养恢复更有效,最终的奶酪成分不受β-CN基因型的影响.
结论:
- β-CN A1/A2多态性显著影响牛奶蛋白质组成和奶酪产量.
- 虽然β-CN A2影响了早期奶酪产量和营养回收,但它不会影响最终的奶酪成分.
- 了解这些遗传影响对于乳制品加工商来说至关重要,他们的目标是优化奶酪生产和质量.
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