水牛奶中αs1-酪蛋白基因变异对凝乳酶凝固特性的影响

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2024-06-11 DOI:10.15567/mljekarstvo.2024.0305

Stefan Stepić

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引用次数: 0

摘要

与牛奶相比，水牛奶的成分丰富，脂肪、乳糖、蛋白质和灰分含量较高，但考虑到塞尔维亚水牛种群的遗传多样性，对水牛奶的研究一直不够。本研究的重点是分析 CSN1S1 472G>C 变异及其对凝乳酶凝固特性的潜在影响，凝乳酶凝固特性对奶酪生产至关重要。研究人员检测了生水牛奶和高热处理水牛奶中的凝乳酶凝固参数（凝乳酶凝固时间（RCT）、凝固时间（ST）、聚集率（AR）和凝胶硬度（GF））以及新鲜凝乳产量（Yf）。通过对 30 头雌性水牛的血液样本进行桑格测序得出的基因分型结果显示，存在三种 CSN1S1 472G>C 基因型：GG、GC 和 CC。使用动态小振幅振荡流变学（SAOR）进行的流变学测量表明，生水牛奶和热处理水牛奶中的 pC 基因型存在显著的统计学差异。此外，还研究了基因型对鲜奶和热处理奶中新鲜凝乳产量的影响。这些结果有助于优化水牛奶的生产和加工过程，强调了了解水牛奶成分及其技术特性中遗传因素的重要性。

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Influence of αs1-casein genetic variant in buffalo milk and rennet coagulation properties

Buffalo milk, recognized for its rich composition, including higher levels of fat, lactose, protein, and ash when compared to cow milk, has been insufficiently studied considering its genetic diversity within the buffalo population in Serbia. This study focuses on the analysis of the CSN1S1 472G>C variant and its potential impact on rennet coagulation properties, critical for cheese production. Rennet coagulation parameters (rennet coagulation time (RCT), setting time (ST), aggregation rate (AR), and gel firmness (GF)), along with fresh curd yield (Yf), were examined in both, raw and high heat-treated buffalo milk. Genotyping results, obtained through Sanger sequencing of blood samples from 30 female buffaloes, revealed the presence of three CSN1S1 472G>C genotypes: GG, GC, and CC. The rheological measurements, conducted using dynamic small amplitude oscillatory rheology (SAOR), indicated significant statistical differences (p<0.05) among the tested parameters for these CSN1S1 472G>C genotypes in both raw and heat-treated buffalo milk. In addition, the influence of genotype on the yield of fresh curd in fresh and thermally treated milk was studied. These results can contribute to optimization in the process of production and processing of buffalo milk, emphasizing the importance of understanding the genetic factors in the composition of buffalo milk and its technological properties.

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.