牛奶β-酪蛋白水解产物生物活性及A2乳制品的研究进展  

Biological activity of milk β-casein hydrolysis and A2 dairy products

作　　者：汤晓娜 许曦瑶 赵锋[1] TANG Xiaona;XU Xiyao;ZHAO Feng(Key Laboratory of Dairy Science,Ministry of Education,College of Food Science,Northeast Agricultural University,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院乳品科学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品与发酵工业》2023年第19期360-366,共7页Food and Fermentation Industries

基　　金：东北农业大学“学术骨干”基金资助项目(20XG13)。

摘　　要：乳制品中酪蛋白是许多生物活性肽的重要来源。牛奶的β酪蛋白按基因型可分为13种,最常见的类型是A1和A2酪蛋白,二者的蛋白质一级结构几乎完全相同,唯一的区别是67位上的氨基酸有所不同,导致A1酪蛋白被水解生成“β-酪啡肽-7”的多肽(β-casomorphin-7,BCM-7)和相关的短BCM(BCM-5、BCM-4和BCM-3),而A2酪蛋白水解不会产生此类多肽物质。基于对上述2种主要β-酪蛋白的研究以及其可能会对人体健康产生的影响,该文从生物机理和分子机制角度阐述了A2牛奶在敏感人群中更容易消化的最新研究成果,最后对A2酪蛋白的研究和相关乳制品商业化前景进行了展望。Casein is an important source of many bioactive peptides in dairy products.Theβ-casein of milk can be divided into 13 types by genotype.The most common types are casein A1 and casein A2,which have almost identical primary structures,with the only difference being the amino acid at position 67,resulting in the hydrolysis of A1 casein to‘β-casomorphin-7’(BCM-7)and related short BCMs(BCM-5,BCM-4,and BCM-3),whereas A2 casein hydrolysis does not produce such polypeptide substances.Based on the study of the two mainβ-casein proteins mentioned above and their possible effects on human health,this paper reviews the latest research results that A2 milk is easier to digest in sensitive people from the perspective of biological mechanism and molecular mechanism,and finally prospects the research prospects of A2 casein and related dairy products commercialization.

关 键 词：牛奶 A2β-酪蛋白 Β-酪啡肽 酪啡肽-7 乳制品 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]