牛奶中酪蛋白的结构和作用研究进展  

Structure and Novel Roles of Casein in Milk

作　　者：刘正清 王志坤 葛鑫 李道全 杨志强 张勇峰 LIU Zheng-qing;WANG Zhi-kun;GE Xin;LI Dao-quan;YANG Zhi-qiang;ZHANG Yong-feng(Shanghai Bright Animal Husbandry Co.Ltd.,Shanghai 200436)

机构地区：[1]上海光明牧业有限公司,上海200436

出　　处：《中国奶牛》2024年第5期38-43,共6页China Dairy Cattle

基　　金：国家奶牛产业技术体系(CARS-36)。

摘　　要：酪蛋白(casein,CN)是牛奶中最主要的蛋白质之一,具有丰富的营养价值。根据氨基酸序列的差异,酪蛋白可分为4种亚型:α_(S1)-CN、α_(S2)-CN、β-CN和κ-CN,并可以胶束形式悬浮于乳液水相中。酪蛋白易被蛋白酶水解为小分子活性肽,具有抗氧化、抗菌和免疫调节等生物活性,在疾病治疗方面也显示出潜力。此外,酪蛋白作为分子化合物递送的载体,可以增强稳定性和生物利用度。探索酪蛋白的多样性结构、胶束构成以及与其他成分的相互作用对于进一步理解酪蛋白的功能至关重要。本文从牛奶中酪蛋白的遗传来源、结构特性和作用研究进展等方面进行综述,旨在剖析其在医疗健康领域的作用,以期为酪蛋白的研究和广泛应用提供参考。Casein(CN)is a crucial protein in milk,possessing significant nutritional value.It can be categorized into four subtypes,namelyαS1-CN,αS2-CN,β-CN,andκ-CN,based on their amino acid sequences.These subtypes exist as micelles suspended in the aqueous phase of an emulsion.Proteolytic hydrolysis easily breaks down casein into biologically active peptides with various functionalities such as antioxidant properties,antibacterial effects,and immune regulation.Moreover,these peptides have shown promising potential for disease treatment.Casein serves as an effective carrier for delivering molecular compounds by enhancing stability and bioavailability.Exploration of the diverse structure,micellar composition,and interactions with other components of casein is essential for a comprehensive understanding of its functionality.This review aims to summarize the genetic origin,structural characteristics,and emerging functions of casein in milk,with a specific focus on analyzing its role in healthcare.The objective is to provide valuable insights that can serve as a reference for future research endeavors and facilitate the widespread utilization of casein.

关 键 词：牛奶 酪蛋白 酪蛋白胶束 结构 作用 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]