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Proportions of A1, A2, B and C β-casein protein variants in retail milk in the UK

Givens, D. I., Aikman, P. C. , Gibson, T. M. and Brown, R. H. (2013) Proportions of A1, A2, B and C β-casein protein variants in retail milk in the UK. Food Chemistry, 139 (1-4). pp. 549-552. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2013.01.115


The A1 variant protein of the β-casein family has been implicated in various disease states although much evidence is weak or contradictory. The primary objective was to measure, for the first time, the proportions of the key β-casein variant proteins in UK retail milk over the course of one year. In total, 55 samples of semi-skimmed milk were purchased from five supermarkets over the course of a year and the proportions of the A1, A2, B and C casein variant proteins were measured, using high resolution HPLC-MS. The results showed that β-casein in UK retail milk comprises approximately 0.58, 0.31, 0.07 and 0.03 A2, A1, B and C protein variants, respectively. The proportion of A2 is higher than some early studies would predict although the reasons for this and any implications for health are unclear

Item Type:Article
Divisions:Interdisciplinary centres and themes > Centre for Food Security
Life Sciences > School of Agriculture, Policy and Development > Department of Animal Sciences > Animal, Dairy and Food Chain Sciences (ADFCS)- DO NOT USE
Life Sciences > School of Chemistry, Food and Pharmacy > Department of Chemistry
ID Code:30957
Uncontrolled Keywords:Milk; A1 β-casein; A2 β-casein

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