Functional Characteristics and Application in Infant Formula of β-Casein: A Review

doi:10.15922/j.cnki.jdst.2020.02.007

Journal of Dairy Science and Technology ›› 2020, Vol. 43 ›› Issue (2): 38-43.DOI: 10.15922/j.cnki.jdst.2020.02.007

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Functional Characteristics and Application in Infant Formula of β-Casein: A Review

CHEN Wenliang, SU Miya, JIA Hongxin, QI Xiaoyan

(State Key Laboratory of Dairy Biotechnology, Bright Dairy Co. Ltd., Shanghai 200436, China)

Online:2020-03-01 Published:2021-11-02

β-酪蛋白的功能特性及其在婴儿配方乳粉中的应用研究进展

陈文亮, 苏米亚, 贾宏信, 齐晓彦

光明乳业股份有限公司, 乳业生物技术国家重点实验室, 上海 200436

基金资助:
“十三五”国家重点研发计划重点专项（2018YFC1604205）；上海乳业生物工程技术研究中心项目（19DZ2281400）

Abstract

Abstract: β-casein is the major casein component in human milk. Adjusting the content of β-casein in infant formula can make the protein and amino acid composition closer to that of human milk. In this paper the amino acid composition and spatial structure of β-casein are described, and the differences in some characteristics between human and cow milk β-casein are compared. Moreover, the functional characteristics of β-casein and its application in infant formula are also discussed. This review is expected to provide useful information for the development of new infant formula products.

Key words: β-casein; functional characteristics; infant formula

摘要： β-酪蛋白是母乳蛋白质中一种主要酪蛋白组分，调整婴儿配方乳粉的β-酪蛋白含量可以使婴儿配方乳粉的蛋白质及氨基酸组成更接近母乳水平。本文介绍β-酪蛋白的氨基酸组成、空间结构，比较人乳β-酪蛋白与牛乳β-酪蛋白的部分特性差异，论述β-酪蛋白的功能特性及其在婴儿配方乳粉中的应用，为婴儿配方乳粉的产品研发提供参考。

关键词: β-酪蛋白；功能特性；婴儿配方乳粉

CLC Number:

TS252.51

CHEN Wenliang, SU Miya, JIA Hongxin, QI Xiaoyan. Functional Characteristics and Application in Infant Formula of β-Casein: A Review[J]. Journal of Dairy Science and Technology, 2020, 43(2): 38-43.

陈文亮, 苏米亚, 贾宏信, 齐晓彦. β-酪蛋白的功能特性及其在婴儿配方乳粉中的应用研究进展[J]. 乳业科学与技术, 2020, 43(2): 38-43.

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Functional Characteristics and Application in Infant Formula of β-Casein: A Review

β-酪蛋白的功能特性及其在婴儿配方乳粉中的应用研究进展

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