An approach on detection, quantification, technological properties, and trends market of A2 cow milk

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00179906%3A_____%2F23%3A10462189" target="_blank" >RIV/00179906:_____/23:10462189 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/62690094:18470/23:50020273

Výsledek na webu

<a href="https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=gFP08Dpt6Q" target="_blank" >https://verso.is.cuni.cz/pub/verso.fpl?fname=obd_publikace_handle&handle=gFP08Dpt6Q</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodres.2023.112690" target="_blank" >10.1016/j.foodres.2023.112690</a>

Jazyk výsledku

angličtina

Název v původním jazyce

An approach on detection, quantification, technological properties, and trends market of A2 cow milk

Popis výsledku v původním jazyce

The genetic variant A2 beta-casein integrates the casein protein group in milk and has been often associated with positive health outcomes. Therefore, this review explores the present understanding of A2 beta-casein, including detection methods and the market trends for dairy from A2 milk. Also, the interaction of A2 beta-casein with alpha s1- casein and kappa-casein genotypes was examined in terms of technological impacts on A2 milk. A limited number of preliminary studies has aimed to investigate the sensorial and technological impacts of beta-casein variants in milk matrices, for instance, in yogurt and other derivatives. Nevertheless, considering studies carried out so far, it is concluded that the manufacture of dairy products from A2 milk is perfectly feasible, as the products presented slight differences when compared to those derived from traditional milk. In one of the works, sensitive drops in rennet coagulation time and curd firmness values were observed in cheese traits. However, it is relevant to point out that variant A of kappa-casein plays a negative role in the coagulation features of milk. Therefore, alterations in the pattern of cheese-making properties are not uniquely related to beta-casein variants. Attempts to produce A2 beta-casein in laboratory (non-natural source), through biosynthesis, for example, have not been found so far. This knowledge gap offers a promising area for future studies concerning proteins and bioactive peptide production.

Název v anglickém jazyce

An approach on detection, quantification, technological properties, and trends market of A2 cow milk

Popis výsledku anglicky

The genetic variant A2 beta-casein integrates the casein protein group in milk and has been often associated with positive health outcomes. Therefore, this review explores the present understanding of A2 beta-casein, including detection methods and the market trends for dairy from A2 milk. Also, the interaction of A2 beta-casein with alpha s1- casein and kappa-casein genotypes was examined in terms of technological impacts on A2 milk. A limited number of preliminary studies has aimed to investigate the sensorial and technological impacts of beta-casein variants in milk matrices, for instance, in yogurt and other derivatives. Nevertheless, considering studies carried out so far, it is concluded that the manufacture of dairy products from A2 milk is perfectly feasible, as the products presented slight differences when compared to those derived from traditional milk. In one of the works, sensitive drops in rennet coagulation time and curd firmness values were observed in cheese traits. However, it is relevant to point out that variant A of kappa-casein plays a negative role in the coagulation features of milk. Therefore, alterations in the pattern of cheese-making properties are not uniquely related to beta-casein variants. Attempts to produce A2 beta-casein in laboratory (non-natural source), through biosynthesis, for example, have not been found so far. This knowledge gap offers a promising area for future studies concerning proteins and bioactive peptide production.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

30308 - Nutrition, Dietetics

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2023

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Food Research International

ISSN

0963-9969

e-ISSN

1873-7145

Svazek periodika

167

Číslo periodika v rámci svazku

May

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

112690

Kód UT WoS článku

000963926300001

EID výsledku v databázi Scopus

2-s2.0-85150155451