乳中含有丰富的蛋白质，其中大约80%是酪蛋白，以酪蛋白胶束的形式在乳中稳定存在。根据β-酪蛋白分子结构相应位置氨基酸的差异，β-酪蛋白具有多种亚型结构，最常见的是A1和A2β-酪蛋白。近年来，关于β-酪蛋白的遗传变异体在乳制品理化特性和功能健康领域的影响成为人们关注的热点。单核苷酸基因突变影响了β-酪蛋白的等电点和性质，进而影响不同乳制品加工过程中的结构和理化特性。β-酪蛋白是生物活性肽的主要来源，水解后可以产生大量氨基酸以及活性肽段，其构象的变化会影响消化酶酶切的模式，使得水解产生的肽的种类和含量不同。A1β-酪蛋白经消化酶水解产生β-酪啡肽-7，使得与A2β-酪蛋白相比更容易对人体的胃肠道消化吸收产生不利的影响。该文综述了A1和A2β-酪蛋白在乳制品加工过程中的胶束结构和稳定性、凝胶凝固性和界面特性的影响；阐明了A1和A2β-酪蛋白经消化后对于人体胃肠道方面的影响，并对该领域仍然存在的机遇和挑战作了系统的展望，旨在为未来乳制品市场的发展提供理论指导。

Milk is rich in protein, with approximately 80% of it being casein, which is present in liquid milk in the form of casein micelles. Based on the differences in the amino acids at corresponding positions in the β-casein molecular structure, β-casein has a variety of subtype structures, with A1 and A2 β-casein being the predominant forms. In recent years, there has been a growing interest in the influence of β-casein genetic variants on the physicochemical properties and functional health benefits of dairy products. Single nucleotide gene mutation affects the isoelectric point and properties of β-casein, thereby influencing the structure and physicochemical properties of various dairy products during processing. β-casein is the main source of bioactive peptides, generating numerous amino acids and active peptides through the process of hydrolysis. Variations in the structure of β-casein affect the pattern of digestion enzymatic cleavage, leading to the generation of different types and amounts of peptides through hydrolysis. A1 β-casein, when subjected to enzymatic hydrolysis, results in the formation β-casomorphin-7, which is more likely to adversely affect gastrointestinal digestion and absorption compared to A2 β-casein. This paper provides a comprehensive review of the effects of micellar structure and stability, gel coagulability, and interface properties of A1/A2 β-casein on the processing of dairy products. The effects of A1 and A2 β-casein on the gastrointestinal tract after digestion have been described. Furthermore, a comprehensive analysis was conducted to systematically assess the opportunities and challenges still existing in this field, aiming at providing theoretical guidance for future development of the dairy products market.

黑龙江省“百千万”工程科技重大专项（2021ZX12B01-03）