Casein from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: -s1 Casein, -s2 Casein, -Casein, and -Casein. Casein is proposed to be the main protective constituent in milk Biochem/physiol Actions Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as -casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of -casomorphin 7 production, while A2 does not.1 参考文献

1. Kaminski, S., et al., Polymorphism of bovine -casein and its potential effect on human health J. Appl. Genet. 48, 189-198, (2007)

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