Κ-酪蛋白基因多态性与牛乳加工性能的关联  

Associations of κ-Casein Genetic Polymorphism with Milk Processing Characteristics

作　　者：任大喜[1] 陈有亮[1] 缪淑颖[1] 张世昌[1] 刘建新[1] 

机构地区：[1]浙江大学奶业科学研究所,杭州310029

出　　处：《中国食品学报》2012年第6期66-70,共5页Journal of Chinese Institute Of Food Science and Technology

基　　金：中国博士后基金项目(20100471738);浙江省教育厅项目(Y200909125)

摘　　要：为比较不同κ-酪蛋白基因型牛乳在加工特性上的差异,采用流变仪等仪器检测不同基因型牛乳的流变性能、热稳定性、表面疏水性、抗氧化性及乳化性。研究结果表明这几种κ-酪蛋白基因型牛乳之间热稳定性、表面疏水性和抗氧化性没有显著差异,而κ-酪蛋白基因型AB和AA牛乳的流变性能显著好于AE和BE,且AE的乳化性能显著强于其它3种基因型的牛乳,这表明κ-酪蛋白基因多态性与乳品加工之间存在关联。This study was aimed at comparison of the differences among the milk with different genotypes of κ-casein on the processing characteristics.Instruments such as rheometer were used to detect the rheological properties,heat stability,surface hydrophobicity,antioxidant capacity and emulsifying properties in milk with different genotypes.No significant difference was found for the heat stability,surface hydrophobicity and antioxidant capacity.But the result of rheological properties analysis showed that the κ-casein genotype AB and AA was significantly better than AE and BE,and the milk emulsifying properties was significantly higher in AE than other 3 types.It indicated that associations did exist between the κ-casein genetic polymorphism and milk processing characteristics.

关 键 词：K一酪蛋白 基因多态性 加工特性 

分 类 号：TS252.2[轻工技术与工程—农产品加工及贮藏工程]