羊奶中酪蛋白的多态性

Le Lait Pub Date : 2007-11-01 DOI:10.1051/LAIT:2007034
D. Marletta, A. Criscione, S. Bordonaro, Anna Maria, Guastella, G. D’Urso
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引用次数: 70

摘要

本文对山羊酪蛋白多态性的研究进展进行了综述。基因结构、等位基因和非等位基因蛋白变异,以基因组和蛋白质组学分析为特征,已经被描述。本文简要报道了酪蛋白基因多态性对羊奶工艺性能和营养性能的影响。山羊酪蛋白基因表现出一系列不同的翻译后修饰和复杂的剪接模式,导致该部分具有很大的异质性。根据最近的一些发现,基因组学和蛋白质组学相结合的方法似乎是选择的工具,以便获得这些牛奶蛋白质的详尽特征。羊奶/酪蛋白部分/异质性/遗传学/蛋白质组学
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Casein polymorphism in goat's milk
In this review we summarize the current knowledge on the extensive goat casein poly- morphism. Gene structure, and allelic and non-allelic protein variants, characterized by genomic and proteomic analysis, have been described. The effect of genetic casein polymorphism on techno- logical and nutritional properties of goat's milk has been briefly reported. Goat casein genes show a range of different post-translational modifications and complex patterns of splicing, leading to a great heterogeneity of this fraction. In the light of some recent findings, a genomic and proteomic combined approach appears to be the tool of choice in order to gain an exhaustive characterization of these milk proteins. goat's milk / casein fraction / heterogeneity / genetics / proteomics
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