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

doi:10.7506/spkx1002-6630-20201105-047

Abstract

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

CLC Number:

TS252.5

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.

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

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