Method for detecting different beta-casein variants in milk

A detection method and casein technology are applied in the fields of animal breeding and food detection, which can solve problems such as false positive results, and achieve the effects of simple operation, reasonable design and high detection accuracy.
CN109283239AActive Publication Date: 2019-01-29DAIRY CATTLE RES CENT SHANDONG ACADEMY OF AGRI SCI +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
DAIRY CATTLE RES CENT SHANDONG ACADEMY OF AGRI SCI
Publication Date
2019-01-29

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Abstract

The invention provides a method for detecting different beta-casein variants in milk. The method comprises the following steps: S1. extracting proteins from a to-be-detected sample; S2. performing enzymatic digestion on the extracted proteins by adopting trypsin and V8 protease; and S3. performing mass spectrometry detection on peptide fragments generated by protein enzymolysis to identify the beta-casein variants. The detection method disclosed by the invention is reasonable in design and can effectively detect different beta-casein variants (A1, A2, A3, B, C, E, F, H1 and I) in a dairy product, and is high in detection accuracy and easy to operate. The method can judge A2 type beta-casein variants of a terminal dairy product of a cow, and can regulate the A2 milk dairy product market. The method is a good application to a protein detection technology in production practice and can generate enormous economic and social benefits.
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Description

technical field

[0001] The invention belongs to the technical field of animal breeding and food detection, and in particular relates to a method for simultaneously detecting β-casein A1, A2, A3, B, C, E, F, H1 and I variants in dairy products. Background technique

[0002] The statements in this section merely provide background information related to the present disclosure and do not necessarily constitute prior art.

[0003] Casein and whey protein are the two main proteins in milk. Among them, casein accounts for about 80% of the total protein in milk, including αs1, αs2, β, and κ four types. β-casein (β-casein, CSN2) is an important source of amino acids, accounting for about 30% of the total protein. Because the β-casein gene contains multiple single nucleotide polymorphism (SNP) sites, the β-casein presents different protein variants. According to reports, it has at least 12 different amino acid sequence composition forms, such as A1, A2, A3, B, C, D, E, F, H1, H2, ...

Claims

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