El-Saadony Mohamed T, S F Khalil Osama, Osman Ali, Alshilawi Mashaeal S, Taha Ayman E, Aboelenin Salama M, Shukry Mustafa, Saad Ahmed M
Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
Dairy Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Aswan 81528, Egypt.
Saudi J Biol Sci. 2021 Aug;28(8):4581-4591. doi: 10.1016/j.sjbs.2021.04.065. Epub 2021 May 1.
This study aimed to prolong the raw buffalo milk handling and cold storage period by controlling the microbes, enhancing sensory properties and their functionality after supplementing bioactive peptides. The additions included hen and duck egg white protein isolates (HPI and DPI), pepper seed protein (PSP), and pepsin-kidney bean protein hydrolysate (PKH). Five milk treatments were prepared and evaluated as non-supplemented milk (M- Control), hen egg white protein isolate-supplemented milk (M-HPI), duck egg white protein isolate-supplemented milk (M-DPI), pepper seeds protein-supplemented milk (M-PSP), and kidney bean hydrolysate-supplemented milk (M-PKH). Pyrogallol, protocatechuic, catechin, benzoic and caffeine were the main phenolic compounds, Apignin-6-arabinose, naringin, hesperidin, naringenin, kaempferol 3-2-p-comaroyl were the dominant flavonoids in milk samples based on HPLC profile. During 30 days of cold storage, the antioxidant potential of peptides-supplemented milk samples was significantly decreased ( ≤ 0.05) as decrement of phenolic compounds and flavonoids; the pH was nearly stable, the titratable acidity and total soluble solids (TTS) were ( ≤ 0.05) raised. PSP and PKH were inhibited ( ≤ 0.05) the decay of sugars in M-PSP, and M-PKH by reducing 45% of bacterial load as compared to other milk samples. PSP was significantly ( ≤ 0.05) scavenged 87% of DPPḢ compared to other peptides. Besides, PSP followed by PKH reduced considerably ( ≤ 0.05) the growth of tested bacteria, molds, and yeasts. The PSP has significantly increased the whiteness of M-PSP as compared to other milk samples. M-PSP had the highest score in color, taste, and flavor, followed by M-PKH.
本研究旨在通过控制微生物、增强感官特性及其在补充生物活性肽后的功能，来延长生水牛乳的处理和冷藏期。添加物包括鸡和鸭蛋清分离蛋白（HPI和DPI）、辣椒籽蛋白（PSP）和胃蛋白酶-芸豆蛋白水解物（PKH）。制备了五种牛奶处理组，并将未添加任何物质的牛奶（M-对照）、添加鸡蛋清分离蛋白的牛奶（M-HPI）、添加鸭蛋清分离蛋白的牛奶（M-DPI）、添加辣椒籽蛋白的牛奶（M-PSP）和添加芸豆水解物的牛奶（M-PKH）进行评估。根据高效液相色谱分析，邻苯三酚、原儿茶酸、儿茶素、苯甲酸和咖啡因是主要的酚类化合物，芹菜素-6-阿拉伯糖、柚皮苷、橙皮苷、柚皮素、山奈酚3-2-p-香豆酰基是牛奶样品中的主要黄酮类化合物。在冷藏30天期间，添加肽的牛奶样品的抗氧化潜力随着酚类化合物和黄酮类化合物的减少而显著降低（≤0.05）；pH值几乎稳定，可滴定酸度和总可溶性固形物（TTS）升高（≤0.05）。与其他牛奶样品相比，PSP和PKH通过降低45%的细菌载量，抑制了M-PSP和M-PKH中糖分的衰减。与其他肽相比，PSP显著（≤0.05）清除了87%的二苯基苦味酰基自由基（DPPḢ）。此外，PSP其次是PKH，显著降低（≤0.05）了受试细菌、霉菌和酵母菌的生长。与其他牛奶样品相比，PSP显著提高了M-PSP的白度。M-PSP在颜色、味道和风味方面得分最高，其次是M-PKH。
