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牛β-素变体 (A1和A2) 的遗传多态性对酸奶特征的影响

Bibiana Juan Godoy¹, Idoia Codina-Torrella², Antonio-José Trujillo Mesa¹

¹Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), TECNIO (CERTA-UAB), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona (Cerdanyola del Vallès), 08193 Barcelona, Spain.

Foods (Basel, Switzerland)

|January 8, 2025

概括

与传统牛奶酸奶相比,用A2牛奶 (A2A2β-casein) 制成的酸奶显示出微小的物理化学和感官差异. 消费者和专家更喜欢A2酸奶,证明它们适合生产.

科学领域:

食品科学食品科学食品科学
乳制品技术乳制品技术
生物化学生物化学

背景情况:

传统的牛奶含有A1和A2β-素 (β-CN).
在A2牛奶中,只有A2β-CN.
酸奶生产涉及特定细菌培养的发酵.

研究的目的:

为了比较由A2牛奶制成的酸奶与传统牛奶的物理化学和感官特性.
评估A2β-CN在冷藏期间对酸奶质量的影响.
评估消费者和专家小组对A2酸奶的偏好.

主要方法:

物理化学分析:pH值,酸度,持水能力,协同作用,度,颜色.
微生物学分析:初始培养生长曲线 (Lactobacillus delbrueckii,Streptococcus salivarius). 微生物学分析:初始培养生长曲线 (Lactobacillus delbrueckii,Streptococcus salivarius). 微生物学分析:初始培养生长曲线 (Lactobacillus delbrueckii,Streptococcus salivarius). 微生物学分析:初始培养生长曲线. 微生物学分析:初始培养生长曲线.
感官评估:专家小组和消费者测试超过35天的冷藏.

主要成果:

在A2酸奶中,酸度,亮度 (L*) 和度略高.
在初始培养生长,水容量或协同作用方面没有观察到显著差异.
专家小组指出A2酸奶更坚固,更坚固;消费者认为它们更明亮,更均.
两个小组都更喜欢A2酸奶而不是传统的酸奶.

结论:

A2A2β-CN牛奶适用于生产具有与常规牛奶酸奶相似特性的酸奶.
A2酸奶在度,颜色和感官属性方面表现出轻微的,通常是首选的变化.
该研究支持A2牛奶在乳制品行业用于酸奶生产的可行性.

关键词:

在A2β-casein中使用.酸凝结的凝结方式遗传多形态主义是一种遗传多形态.物理化学物理化学感官特征感官特征感官特征酸奶是一种酸奶.

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