Relationship of β-lactoglobulin and κ-casein genetic variants with the content of selected whey proteins in milk of cows of different breeds
ANNA WOLANCIUK
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinJOANNA BARŁOWSKA
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinANETA BRODZIAK
Pracownia Ekologicznej Produkcji Żywności Pochodzenia Zwierzęcego, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinJOLANTA KRÓL
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinMONIKA KĘDZIERSKA-MATYSEK
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 LublinAbstract
The aim of the study was to determine the relationship of β-lactoglobulin (BLG) and
κ-casein (CSN3) genetic variants with the content of selected whey proteins in milk of cows of two breeds. The research included blood and milk samples taken from 213 cows of four breeds, in that two of high-productivity: Polish Holstein-Friesian Black and White variety (PHF HO, n = 63) and Jersey (JE, n = 50), and two native breeds: Polish Red (RP, n = 50) and White-backed (BG, n = 50). The β-lactoglobulin and κ-casein genotypes were determined by PCR-RFLP. The RP-HPLC method was used for whey protein content (α-lactalbumin, β-lactoglobulin, bovine serum albumin (BSA) and lactoferrin) determination in 558 milk samples. It was shown that RP cows produced milk with a higher content of β-lactoglobulin (0.47 g/l) and α-lactalbumin (0.18 g/l) compared to PHF HO. In the case of milk obtained from BG cows, the differences were 0.49 and 0.16 g/l, respectively. Lactoferrin content was also definitely higher in the milk of RP and BG cows. It was proved that the presence of A BLG allele was associated with a higher β-lactoglobulin content in milk and lower lactoferrin at the same time. However, the presence of A allele CSN3 was connected with a higher concentration of β-lactoglobulin and α-lactalbumin. No correlation was found between BLG and CSN3 polymorphic forms and BSA content.
Keywords:
genetic variants, CSN3, BLG, whey proteinsReferences
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Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Pracownia Ekologicznej Produkcji Żywności Pochodzenia Zwierzęcego, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
Katedra Towaroznawstwa i Przetwórstwa Surowców Zwierzęcych, Uniwersytet Przyrodniczy w Lublinie, ul. Akademicka 13, 20-950 Lublin
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