摘要
牛奶中富含多种营养成分,包括蛋白质、脂质、碳水化合物等,每100 g牛奶中就含有3 g蛋白质,其中主要包括乳清蛋白和酪蛋白。β-酪蛋白占牛奶蛋白总量的24%~28%,其主要包括两种基因型:A1型与A2型。A1β酪蛋白经消化后产生的β-酪啡肽-7会导致人体消化功能紊乱、心血管疾病等不良反应。A2β-酪蛋白则产生较少甚至并不产生β-酪啡肽-7,在胃肠道消化、提高抗氧化功能、降低胆固醇浓度等方面具有益生作用。本文综述了β-酪蛋白基因型在人体内消化后所产生的影响,并阐述了A2β-酪蛋白的益生功能,讨论其对人体健康的作用。并从β-酪蛋白基因型在乳制品中的应用入手,阐述A2β-酪蛋白乳制品的研究进展,为今后乳制品中A2β-酪蛋白的功能研究提供指导意义。
Milk is rich in many nutrients,including protein,lipids,carbohydrates,etc.Every 100 g of milk contains 3 g of protein,including mainly whey protein and casein.β-casein accounts for 24%~28%of total milk protein,and it mainly consists of two genotypes:A1 and A2.A1β-casein producesβ-casein-7 after digestion,which can cause digestive disorders,cardiovascular diseases,and other adverse effects in humans.A2β-casein produces less or noβ-casein-7 and has beneficial effects in gastrointestinal digestion,improving antioxidant function and lowering cholesterol concentration.This paper reviews the effects ofβ-casein genotypes after digestion in humans and discusses the probiotic functions of A2β-casein and its effects on human health.Moreover,the research progress of A2β-casein dairy products is described from the application ofβ-casein genotypes in dairy products to provide guidance for future research on the function of A2β-casein in dairy products.
作者
邱月
鲁杏茹
沈玉
郭金凤
郑亚平
杨鑫焱
姜毓君
满朝新
QIU Yue;LU Xingru;SHEN Yu;GUO Jinfeng;ZHENG Yaping;YANG Xinyan;JIANG Yujun;MAN Chaoxin(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品工业科技》
CAS
北大核心
2023年第11期427-433,共7页
Science and Technology of Food Industry
基金
黑龙江省“百千万”工程科技重大专项(2021ZX12B01)。
关键词
基因突变
A2β-酪蛋白
功能特性
A2
乳制品应用
gene mutation
A2β-casein
functional properties
application of A2 dairy products
