Relationship between A and B variants of κ-casein and β-lactoglobulin and coagulation properties of milk (Part II)

被引：7

作者：

Molina, L. H. ^{[1
]}

Benavides, T.

Brito, C.

Carrillo, B.

Molina, I.

机构：

[1] Univ Austral Chile, Fac Ciencias Agr, Inst Ciencia & Tecnol Alimentos, Valdivia, Chile

[2] Univ Austral Chile, Fac Ciencias Econ & Adm, Inst Estadist, Valdivia, Chile

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2006年 / 59卷 / 03期

关键词：

coagulation properties; genetic variants; kappa-casein and beta-lactoglobulin;

D O I：

10.1111/j.1471-0307.2006.00262.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to relate the genetic variants A and B of kappa-casein (kappa-CN) and beta-lactoglobulin (beta-Lg) of the milk of 10 Chilean Holstein-Friesian cows and its coagulation properties (coagulation ability of milk, curd firmness and syneresis of the curd). The results showed that beta-Lg AB phenotypes have a significant effect on the studied properties in comparison with the samples containing the AA phenotype. A and B variants of kappa-CN did not have a significant effect on the coagulation properties, although there was a favourable interaction between beta-Lg AB and kappa-CN B.

引用

页码：188 / 191

页数：4

共 50 条

[41] x-casein genotypes and minerals in raw milk and their impact on coagulation properties
Guggisberg, Dominik
Zbinden, Doris
Feher, Nicolas
Eggerschwiler, Lukas
Bosshart, Andreas
Portmann, Reto
Egger, Lotti
Raemy, Marlyse
Schmidt, Remo S.
INTERNATIONAL DAIRY JOURNAL, 2025, 164
[42] CONTENT OF ALPHA-S1-CASEIN AND COAGULATION PROPERTIES IN GOAT MILK
AMBROSOLI, R
DISTASIO, L
MAZZOCCO, P
JOURNAL OF DAIRY SCIENCE, 1988, 71 (01) : 24 - 28
[43] Cheddar cheesemaking characteristics of Jersey milk containing genetic variants A, B and C of β-lactoglobulin
Ng-Kwai-Hang, KF
Johnston, K
Boland, MJ
Auldist, MJ
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2002, 57 (07): : 383 - 387
[44] Protein heterogeneity of bovine β-casein in Danish dairy breeds and association of rare β-casein F with milk coagulation properties
Poulsen, N. A.
Rosengaard, A. K.
Szekeres, B. D.
Gregersen, V. R.
Jensen, H. B.
Larsen, L. B.
ACTA AGRICULTURAE SCANDINAVICA SECTION A-ANIMAL SCIENCE, 2016, 66 (04): : 190 - 198
[45] Functional implications of structural differences between variants A and B of bovine β-lactoglobulin
Qin, BY
Bewley, MC
Creamer, LK
Baker, EN
Jameson, GB
PROTEIN SCIENCE, 1999, 8 (01) : 75 - 83
[46] Effects of β-κ-casein (CSN2-CSN3) haplotypes and β-lactoglobulin (BLG) genotypes, and detailed protein composition on coagulation properties of individual milk of Simmental cows
Bonfatti, V.
Di Martino, G.
Cecchinato, A.
Degano, L.
Carnier, P.
JOURNAL OF DAIRY SCIENCE, 2010, 93 (08) : 3809 - 3817
[47] Correlation between κ-casein variants and citrate content in milk quantified by capillary electrophoresis
Braunschweig, M
Puhan, Z
INTERNATIONAL DAIRY JOURNAL, 1999, 9 (10) : 709 - 713
[48] Relationship between the somatic cell count in raw milk and the casein fractions of UHT milk
Fernandes, Andrezza Maria
Bovo, Fernanda
Moretti, Thais Santos
Rosim, Roice Eliana
de Lima, Cesar Goncalves
Fernandes de Oliveira, Carlos Augusto
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2008, 63 (02) : 45 - 49
[49] Impact of genetic k-casein variants (A, B, E) on chymosin-induced milk coagulation properties: Application of a new LC-MS-based genotyping method
Guggisberg, Dominik
Egger, Lotti
Bosshart, Andreas
Feher, Nicolas
Eggerschwiler, Lukas
Schmidt, Remo S.
Portmann, Reto
INTERNATIONAL DAIRY JOURNAL, 2024, 155
[50] Competitive adsorption between β-casein or β-lactoglobulin and model milk membrane lipids at oil-water interfaces
Waninge, R
Walstra, P
Bastiaans, J
Nieuwenhuijse, H
Nylander, T
Paulsson, M
Bergenståhl, B
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (03) : 716 - 724

← 1 2 3 4 5 →