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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.1
- 수록면
- 360 - 369 (10page)
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초록· 키워드
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Milk proteins have many potential sequences within their primary structure, each with a specific biological activity. In this study, we compared and investigated the bioactivities of hydrolysates of the domestic (A, B) and imported (C, D) skim milk powders generated using papain digestion. MALDI-TOF analysis revealed that all milk powder proteins were intact, indicating no autolysis. Electrophoretic analysis of hydrolysates showed papain treatment caused degradation of milk proteins into peptides of various size. The antioxidant activity of the hydrolysates, determined using 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and total phenolic contents (TPC) assays, increased with incubation times. In all skim milk powders, the antioxidant activities of hydrolysates were highest following 24 h papain treatment (TPC: A, 196.48 μM GE/L; B, 194.52 μM GE/L; C, 194.76 μM GE/L; D, 163.75 μM GE/L; ABTS: A, 75%; B, 72%; C, 72%; D, 57%). The number of peptide derived from skim milk powders, as determined by LC-MS/MS, was 308 for A, 283 for B, 208 for C, and 135 for D. Hydrolysate A had the highest antioxidant activity and the most potential antioxidant peptides amongst the four skim milk powder hydrolysates. A total of 4 β-lactoglobulin, 4 α<sub>s1</sub>-casein, and 56 β-casein peptide fragments were identified as potential antioxidant peptides in hydrolysate A by LC-MS/MS. These results suggest that domestic skim milk could have applications in various industries, i.e., in the development of functional foods.
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참고문헌 (42)
참고문헌 신청
Al-Laith, A. A. A. / 2010 / Antioxidant components and antioxidant/antiradical activities of desert truffle (Tirmania nivea)from various Middle Eastern origins / J. Food Comp. Anal 23:15~22
Cervato, G. / 1999 / Studies on the antioxidant activity of milk caseins / Int. J. Food Sci. Nutr 50:291~296
Chang, O. K. / 2013 / Novel antioxidant peptide derived from the ultrafiltrate of ovomucin hydrolysate / J. Agri. Food Chem 61:7294~7300
장운기 / 2013 / Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin / 한국축산식품학회지 33(4):493~500
Chang, O. K. / 1563 / Casein hydrolysis by Bifidobacterium longum KACC91563 and antioxidant activities of peptides derived therefrom / J. Dairy Sci 96:5544~5555
Cervato, G. / 1999 / Studies on the antioxidant activity of milk caseins / Int. J. Food Sci. Nutr 50:291~296
Chang, O. K. / 2013 / Novel antioxidant peptide derived from the ultrafiltrate of ovomucin hydrolysate / J. Agri. Food Chem 61:7294~7300
장운기 / 2013 / Antioxidant Activity of Porcine Skin Gelatin Hydrolyzed by Pepsin and Pancreatin / 한국축산식품학회지 33(4):493~500
Chang, O. K. / 1563 / Casein hydrolysis by Bifidobacterium longum KACC91563 and antioxidant activities of peptides derived therefrom / J. Dairy Sci 96:5544~5555
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