酪蛋白
食品科学
组氨酸
牛乳
生物技术
生物化学
人类健康
基因
基因分型
生物
氨基酸
化学
医学
基因型
环境卫生
作者
Ye Sun,Yuan Ding,Biqi Liu,Jianrong Guo,Yanyan Su,Xinyan Yang,Chaoxin Man,Yu Zhang,Yujun Jiang
标识
DOI:10.1016/j.foodchem.2024.138510
摘要
β-casein is the second most abundant form of casein in milk. Changes in amino acid sequence at specific positions in the primary structure of β-casein in milk will produce gene mutations that affect the physicochemical properties of dairy products and the hydrolysis site of digestive enzymes. The screening method of β-casein allele frequency detection in dairy products also has attracted the extensive attention of scientists and farmers. The A1 and A2 β-casein is the two usual mutation types, distinguished by histidine and proline at position 67 in the peptide chain. This paper summarizes the effects of A1 and A2 β-casein on the physicochemical properties of dairy products and evaluates the effects on human health, and the genotyping methods were also concluded. Impressively, this review presents possible future opportunities and challenges for the promising field of A2 β-casein, providing a valuable reference for the development of the functional dairy market.
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