乳蛋白多态性和盐分布对牛乳凝乳性能的影响

doi:10.7506/spkx1002-6630-20201105-047

食品科学 ›› 2021, Vol. 42 ›› Issue (24): 32-39.doi: 10.7506/spkx1002-6630-20201105-047

• 食品化学 • 上一篇

乳蛋白多态性和盐分布对牛乳凝乳性能的影响

郑思凡，马长路，张文远，杨宇泽，申晓琳，姜竹茂，张书文，吕加平

（1.烟台大学生命科学学院，山东烟台 264000；2.中国农业科学院农产品加工研究所，北京 100193；3.北京市畜牧总站，北京 100101；4.河南牧业经济学院食品与生物工程学院，河南郑州 450046）

发布日期:2021-12-30
基金资助:
国家自然科学基金面上项目（31871834）；“十三五”国家重点研发计划重点专项（2018YFC1604301）；北京市农业科技项目（20200124）

Effects of Milk Protein Polymorphism and Salt Distribution on Milk Coagulation Properties

ZHENG Sifan, MA Changlu, ZHANG Wenyuan, YANG Yuze, SHEN Xiaolin, JIANG Zhumao, ZHANG Shuwen, LÜ Jiaping

(1. College of Life Sciences, Yantai University, Yantai 264000, China; 2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 3. Animal Husbandry and Veterinary Station, Beijing 100101, China; 4. College of Food and Biological Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450046, China)

Published:2021-12-30

摘要/Abstract

摘要： 研究不同基因型乳蛋白对牛乳凝乳特性的影响规律。采集1 071 头荷斯坦奶牛血样，分析κ-酪蛋白（κ-casein，κ-CN）和β-乳球蛋白（β-lactoglobulin，β-LG）的基因型，在明确基因型的基础上，采集样品开展牛乳凝乳能力评价。在初步筛选的基础上，选择凝乳性能好、凝乳性能差和不凝乳样品各至少30 份，重复3 次，开展凝乳流变学特性、蛋白多态性及矿物离子分布分析。通过动态流变仪、电感应耦合等离子体质谱仪、毛细管电泳、高效液相色谱技术分析不同凝乳等级牛乳的凝乳时间，胶体钙、镁、磷含量差异，不同基因型导致蛋白多态性及含量对牛乳凝乳能力的影响。结果显示，在所有奶牛组中，β-LG的AB基因型（占比48.48%）最常见，但AA型基因（30.97%）的原料乳凝乳效果较好；κ-CN的BB基因型（12.00%）凝乳效果较好，较AA、AB等其凝乳时间更短和凝胶强度更强。凝乳性能好的样品中CN含量及胶体钙含量较高，pH值较凝乳性能差和不凝乳样品低，凝乳时间与κ-CN含量呈反比，酪蛋白和乳清蛋白组成和基因频率的变化会影响牛乳凝乳性能的变化。

关键词: 乳蛋白基因型；蛋白多态性；凝乳能力

Abstract: The effects of different genotypes of milk protein on milk coagulation properties were studied in this work. Blood samples from 1 071 Holstein cows were collected for analyzing the genotypes of κ-casein (κ-CN) and β-lactoglobulin (β-LG), and milk samples were collected to evaluate coagulation traits based on the identified genotypes. On the basis of preliminary screening, milks with good, poor and no coagulation ability with at least 30 samples each were selected for analysis of rheological properties, protein polymorphism and mineral ion distribution. All analyses were performed in three replicates. The differences in coagulation time and the contents of colloidal calcium, magnesium and phosphorus among milks with different coagulation abilities were determined using a dynamic rheometer, inductively coupled plasma mass spectrometry (ICP-MS), capillary electrophoresis and high performance liquid chromatography (HPLC), and the influence of protein polymorphism caused by different genotypes and protein contents on milk coagulation ability was evaluated. The results showed that in all cow groups, β-LG AB genotype (48.48%) was the most common, while milk coagulation ability of cows with β-LG AA genotype (30.97%) was better. Compared with κ-CN AA and AB genotypes, cows with κ-CN BB genotype (12.00%) showed better milk coagulation ability, shorter coagulation time and stronger curd strength. Milk samples with better coagulation ability had higher contents of casein and colloidal calcium as well as lower pH. Milk coagulation time was inversely proportional to κ-CN content, and changes in the composition and gene frequency of casein and whey protein affected milk coagulation properties (MCP).

Key words: milk protein gene; polymorphism; coagulation ability

中图分类号:

TS252.5

郑思凡，马长路，张文远，杨宇泽，申晓琳，姜竹茂，张书文，吕加平. 乳蛋白多态性和盐分布对牛乳凝乳性能的影响[J]. 食品科学, 2021, 42(24): 32-39.

ZHENG Sifan, MA Changlu, ZHANG Wenyuan, YANG Yuze, SHEN Xiaolin, JIANG Zhumao, ZHANG Shuwen, LÜ Jiaping. Effects of Milk Protein Polymorphism and Salt Distribution on Milk Coagulation Properties[J]. FOOD SCIENCE, 2021, 42(24): 32-39.

[1]	叶贤江，苏志琛，林晓娟，陈继承. 红曲霉对白霉干酪理化及流变特性的影响[J]. 食品科学, 0, (): 117-122.
[2]	宋雪梅宋国顺梁琪张炎张忠明. 牦牛乳硬质干酪成熟过程中生物胺与细菌菌落结构分析[J]. , 0, (): 0-0.
[3]	宋雪梅，宋国顺，梁琪，张炎，张忠明. 牦牛乳硬质干酪成熟过程中生物胺与细菌群落结构分析[J]. 食品科学, 2021, 42(23): 27-33.
[4]	杨续金侯燕军高爱武. 凝固型绵羊奶酸奶的发酵特性及活菌数的变化[J]. , 0, (): 0-0.
[5]	杨续金，侯燕军，呼斯乐，韩苏都毕力格，高爱武. 凝固型绵羊奶酸奶的发酵特性及活菌数变化[J]. 食品科学, 2021, 42(20): 69-74.
[6]	郑淇丹. 不同结晶态脂肪比例对乳液奶油感感知的影响[J]. 食品科学, 0, (): 0-0.
[7]	张小羽成培芳刘博陈文锦董同力嘎. 超高压处理对冻藏奶豆腐品质特性及微观结构的影响[J]. 食品科学, 0, (): 0-0.
[8]	薛蓓卢灏泽杨帆张洋铭罗章张凤杰薛洁. 高通量测序技术分析西藏不同海拔地区曲拉微生物多样性[J]. 食品科学, 0, (): 0-0.
[9]	李思宁唐善虎. 动物双歧杆菌、植物乳杆菌与传统发酵剂共培养对发酵乳抗氧化特性的影响[J]. , 0, (): 0-0.
[10]	李昊泽石丽丽曹学丽裴海闰韩天. 风味发酵乳中香精关注成分的筛选及暴露风险评估[J]. , 0, (): 0-0.
[11]	陈臣刘政黄轲于海燕田怀香. 基于GC-MS、GC-O及电子鼻评价不同加工方式对乳扇风味的影响[J]. , 0, (): 0-0.
[12]	程娇孙敬梁肖娜钱冠林岳喜庆郑艳. 蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响[J]. , 0, (): 0-0.
[13]	高瑞平白莉莉梁琪. 蛋白含量对牦牛乳清蛋白浓缩物功能特性的影响[J]. , 0, (): 0-0.
[14]	高瑞平，梁琪，白莉莉. 蛋白含量对牦牛乳清蛋白浓缩物功能特性的影响[J]. 食品科学, 2021, 42(12): 1-7.
[15]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.

乳蛋白多态性和盐分布对牛乳凝乳性能的影响

Effects of Milk Protein Polymorphism and Salt Distribution on Milk Coagulation Properties

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价