Department of Food Science and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
J Agric Food Chem. 2010 Mar 24;58(6):3297-302. doi: 10.1021/jf9033283.
The compositions and structures of bovine and camel milk proteins are different, which define their functional and biological properties. The aim of this study was to investigate the effects of enzymatic hydrolysis of camel and bovine whey proteins (WPs) on their antioxidant and antimicrobial properties. After enzymatic treatment, both the antioxidant and the antimicrobial activities of bovine and camel WPs were improved. The significantly higher antioxidant activity of camel WPs and their hydrolysates as compared with that of bovine WPs and their hydrolysates may result from the differences in amounts and/or in accessibilities of antioxidant amino acid residues present in their primary structures and from the prevalence of alpha-lactalbumin and beta-lactoglobulin as proteolytic substrates in camel and bovine whey, respectively. The results of this study reveal differences in antimicrobial and antioxidant activities between WP hydrolysates of bovine and camel milk and the effects of limited proteolysis on these activities.
牛乳和驼乳蛋白的组成和结构不同，这决定了它们的功能和生物学特性。本研究旨在探讨酶解牛乳和驼乳乳清蛋白对其抗氧化和抗菌特性的影响。酶处理后，牛乳和驼乳乳清蛋白的抗氧化和抗菌活性均得到提高。与牛乳乳清蛋白及其水解产物相比，驼乳乳清蛋白及其水解产物具有更高的抗氧化活性，这可能是由于其一级结构中存在的抗氧化氨基酸残基的数量和/或可及性不同，以及α-乳白蛋白和β-乳球蛋白分别作为驼乳和牛乳乳清中的蛋白水解底物的普遍性不同所致。本研究结果揭示了牛乳和驼乳乳清蛋白水解产物在抗菌和抗氧化活性方面的差异，以及有限蛋白水解对这些活性的影响。
