酪蛋白作為天然抗氧化劑成為來趨勢

德川 · 發表於 2009-2-5 00:39:41

Casein could be natural antioxidant for boosting meat shelf-life: Study
By Stephen Daniells, 30-Jan-2009
Related topics: Science & Nutrition, Meat, fish and savoury ingredients, Proteins, non-dairy
Modification of the milk protein casein by enzymes could offer formulators a natural antioxidant for beef and poultry products, according to new research from Brazil.
Karina Rossini and co-workers from the Universidade Federal do Rio Grande do Sul in Brazil report that enzymatic hydrolysis of casein produced smaller peptides, which could prevent the spoilage of meat products.
“Casein peptides may be useful in meat processing as another naturally occurring antioxidant, helping to prevent off-flavour formation of meat and its products and increasing shelf life,” wrote the authors in the journal LWT - Food Science and Technology.
Typically, the oxidative deterioration of meat and meat products is caused by the degradation reactions of fats and pigments. Oxidation processes in food can lead to organoleptic deterioration in taste, colour and texture
“At present, consumer demand for natural functional foods has been increasing, and therefore casein peptides can be used as a functional food ingredient in pharmaceutical and food industries,” added the researchers.
The research does indeed tap into growing interest in natural food additives as replacements to synthetic antioxidants like butylhydroxyanisole (BHA) and butylated hydroxytoluene (BHT) to slow down the oxidative deterioration of food.
According to a 2003 report by Frost and Sullivan, the synthetic antioxidant market is in decline, while natural antioxidants, such as herb extracts, tocopherols (vitamin E) and ascorbates (vitamin C) are growing, pushed by consumer desire acceptance and easier market access.
Study details
The researchers used the commercial enzymes Flavourzyme and Alcalase (Novozymes) to hydrolyse casein. The resulting peptides from Flavourzyme were found to contain more soluble protein and free amino acids than Alcalase.
Measures of the peptides’ antioxidant activity revealed that those produced by Flavourzyme had higher values, compared to those obtained with Alcalase.
When formulated into ground beef homogenates and mechanically de-boned poultry meat, the researchers found that the casein peptides “effectively inhibited lipid peroxidation” in the beef (100 per cent inhibition), and by 21 per cent for the poultry product, and thereby produced an extension of the products’ shelf-lives.
While the study is not the first of its kind to investigate the effects of casein peptides in meat formulations, it does support the potential of these ingredients at a time when food manufacturers continue to look for ‘natural’ additives to their products.
“These results suggest that bioactive peptides from casein hydrolysis may be used as natural antioxidants in meat systems,” concluded Rossini and her co-workers.
Source: LWT - Food Science and Technology
Volume 42, Issue 4, Pages 862-867
“Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meat”
Authors: K. Rossini, C.P.Z. Norena, F. Cladera-Olivera, A. Brandelli

翻譯:
酪蛋白可能是增進肉類儲存期限的自然的抗氧化劑︰由史蒂芬•丹尼爾斯研究,  30-Jan-2009

酵素對酪蛋白質作用後能為牛肉和家禽產品提供一種自然的抗氧化劑，根據來自巴西的新研究。

Karina Rossini 和巴西同事Universidade Federal do Rio Grande do Sul報告中說 : 用酵素水解酪蛋白會產更小的縮氨酸，能防止肉類產品的腐敗。

“酪蛋白的縮氨酸在肉的加工裡的好處可成為另一個天然的抗氧化劑，幫助防止腐肉和腐敗產品的形成並且增加肉的儲存期限”-- 在食品科學技術雜誌上記載。

通常，肉脂肪和色澤上的腐敗反應引起肉和肉產品的氧化的惡化。在食品裡的氧化過程能導致在口味，顏色和質地方面的感官的惡化

“目前，含天自然功能的食品的消費需求一直在增加，因此酪蛋白中的縮氨酸能在醫藥和食品工業裡被用作一種機能性的食品成分〃 - 研究人員說。

研究的確日益增多, 像對自然的食品添加劑有同樣功能的合成抗氧化劑替換應用在食物上, 如 butylhydroxyanisole(BHA)以及butylated hydroxytoluene(BHT)去降低食品的氧化腐敗。

根據一份2003 FROST AND SULLIVAN的報告，合成抗氧化的市場正在下降，而天然的抗氧化劑，例如藥草淬取，tocopherols(維生素E)  以及ascorbates(維生素C) 被消費者接受的這個市場正在增長。

那些研究人員使用商業的酵素Flavourzyme 和Alcalase(Novozymes) 去水解酪蛋白。與Alcalase相比較，來自Flavourzyme的縮氨酸被發現包含更多可溶的蛋白質和自由氨基酸。

縮胺酸抗氧化的方式顯示那些由被Flavourzyme製造有更高的價值，若與用Alcalase 獲得的那些相比。

當此方式用於牛絞肉類似產品和用機器去骨的禽肉, 那些研究人員發現酪蛋白的縮氨酸能 “ 有效地抑制脂肪氧化” 尤其在牛肉應用上(百分之100的抑制) , 並且也有高達百分之21的效果對家禽產品，因此也自然延長肉類的儲存期限。

正當研究調查酪蛋白的縮氨酸其影響不僅限於肉類時，它也確實也可以應用在其他食品上; 當食品製造商繼續對他們的產品尋找天然防腐添加劑時。

“這些結果明確表示, 來自酪蛋白水解作用的生化產物-縮氨酸可以被應用在肉類相關系統裡去被用作自然的抗氧化劑”。