ArticleKorean journal for food science of animal resources2017
Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fractionof Goat Milk.
Article in Korean journal for food science of animal resources, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
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Who cites it
10 citing papers in PubMed, 10 citations in OpenAlex.
- Goat and cow milk merits distinct nutritional and functional properties based on simulated gastrointestinal digestion of infant.Food chemistry: X · 2026Article
- Novel dual-taste umami and salty peptides from goat whey: Mechanism and interaction with taste receptors.Food chemistry: X · 2026Article
- β-casomorphin-7: a review of occurrence, identification, techno-functionality, and effects on human health.NPJ science of food · 2026Review
- Article
- Effect of β-casein A2 cow milk supplementation on physical growth, inflammation, growth-related hormones, and nutritional biomarkers in stunted children.Annals of pediatric endocrinology & metabolism · 2025Article
- Cow's Milk: A Benefit for Human Health? Omics Tools and Precision Nutrition for Lactose Intolerance Management.Nutrients · 2024Review
- A2 Milk: New Perspectives for Food Technology and Human Health.Foods (Basel, Switzerland) · 2022Review
- Article
- Review
- Enzymatic Hydrolysis of Egg White Protein Exerts a Hypotensive Effect in Spontaneously Hypertensive Rats.Food science of animal resources · 2019Article
Corrections and comments
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Goat milk has a protein composition similar to that of breast milk and contains abundant nutrients, but its use in functional foods is rather limited in comparison to milk from other sources. The aim of this study was to prepare a goat A2 β-casein fraction with improved digestibility and hypoallergenic properties. We investigated the optimal conditions for the separation of A2 β-casein fraction from goat milk by pH adjustment to pH 4.4 and treating the casein suspension with calcium chloride (0.05 M for 1 h at 25°C). Selective reduction of β-lactoglobulin and α
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Registered trials
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