The Function of A2<i>β</i>-casein and Its Application Progress in Dairy Products

QIU Yue; LU Xingru; SHEN Yu; GUO Jinfeng; ZHENG Yaping; YANG Xinyan; JIANG Yujun; MAN Chaoxin

doi:10.13386/j.issn1002-0306.2022060235

Volume 44 Issue 11

May 2023

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Science and Technology of Food Industry > 2023 > 44(11): 427-433. > DOI: 10.13386/j.issn1002-0306.2022060235

QIU Yue, LU Xingru, SHEN Yu, et al. The Function of A2β-casein and Its Application Progress in Dairy Products[J]. Science and Technology of Food Industry, 2023, 44(11): 427−433. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022060235.

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The Function of A2β-casein and Its Application Progress in Dairy Products

Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China

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Received Date: June 26, 2022
Available Online: April 01, 2023

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Abstract

Abstract

Milk is rich in many nutrients, including protein, lipids, carbohydrates, etc. Every 100 g of milk contains 3 g of protein, including mainly whey protein and casein. β-casein accounts for 24%~28% of total milk protein, and it mainly consists of two genotypes: A1 and A2. A1β-casein produces β-casein-7 after digestion, which can cause digestive disorders, cardiovascular diseases, and other adverse effects in humans. A2β-casein produces less or no β-casein-7 and has beneficial effects in gastrointestinal digestion, improving antioxidant function and lowering cholesterol concentration. This paper reviews the effects of β-casein genotypes after digestion in humans and discusses the probiotic functions of A2β-casein and its effects on human health. Moreover, the research progress of A2β-casein dairy products is described from the application of β-casein genotypes in dairy products to provide guidance for future research on the function of A2β-casein in dairy products.
- gene mutation,
- A2β-casein,
- functional properties,
- application of A2 dairy products

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