乳蛋白基因多态性对加工与营养的影响

Genetic Polymorphism of Milk Proteins and Its Influence on Processing and Nutrition

DOI：10.3969/j.issn.1673-1689.2011.01.002

中文关键词: 基因多态性 乳蛋白 加工特性 人类营养

英文关键词: genetic polymorphism milk protein technolgical properties human nutrition

基金项目:现代农业产业技术体系(奶牛)建设专项(nycytx-02-06);浙江省教育厅科研项目(Y200909125)

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中文摘要:

综述了乳蛋白基因多态性和检测方法以及其对乳品加工及人类营养影响的研究进展。酪蛋白的基因型较多,除了基因差异外,还有磷酸化水平与糖基化程度等其他影响因素。乳清蛋白部分,β-乳球蛋白(-βLG)的基因型较多,而α-乳白蛋白(-αLA)的基因型较少。乳蛋白基因多态性可从蛋白水平和基因水平两方面进行检测。乳蛋白基因型会显著影响乳的加工特性,包括热稳定性、凝乳性能及干酪的产率和品质。乳蛋白基因与人类营养息息相关,随着分子技术的发展,基因多态性的应用会更广,需进一步的研究来更好地描述多态性与乳品加工及营养之间的关系。

英文摘要:

This manuscript summarize the current knowledge about of the genetic polymorphism in milk proteins,including heterogeneity,detecting methods and their relationships with the technological properties of milk.In the casein fraction a great heterogeneity has been determined either by the presence of genetic variants or other factors such as phosphorylation level and glycosylation extent.In the whey fractions,more genetic are described for β-lactoglobulin(β-LG),but less for α-lactalbumin(α-LA).The genetic polymorphism may be detected from protein and DNA level.The genetic polymorphism may effect of milk property significantly,including the heat stability,rennet-ability,cheese yield and quality.Milk protein polymorphisms are involved in human nutrition in various ways.With the development of molecular technique,the genetic polymorphism would be widely applied.Further investigation is needed to better outline the relevant features of polymorphism with technological properties of milk and nutrition.

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