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驼乳清蛋白缩物的喷雾干燥和超声波处理:对生物活性性质的表征和影响

Alanoud Al-Thaibani¹, Hussein Mostafa², Ohood Alshamsi¹

¹Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain 15551, United Arab Emirates.

Journal of dairy science

|June 22, 2024

概括

驼奶乳糖缩物 (WPC) 的超声波 (US) 和喷雾干燥 (SPD) 增强了其生物活性特性. 与SPD相比,美国的治疗显示出优越的蛋白质降解和抗氧化剂,抗糖尿病和抗高胆固醇活性.

科学领域:

食品科学与技术食品科学与技术
生物化学生物化学
营养保健品营养保健品

背景情况:

驼牛奶乳酪是一种含有潜在生物活性化合物的副产品.
通过加工来提升乳清的价值,可以获得有价值的成分.
了解加工技术对乳清蛋白功能的影响至关重要.

研究的目的:

调查喷雾干燥 (SPD) 和超声波 (US) 对驼牛奶乳酪蛋白缩物 (WPC) 的影响.
评估受治疗的WPC的蛋白质降解,抗氧化,抗糖尿病和抗高胆固醇活性.
确定最佳的绿色加工技术,以提高生物活性性质.

主要方法:

驼WPC经过喷雾干燥 (170-200°C) 或超声波 (5-15分钟).
使用SDS-PAGE和RP-UPLC分析了蛋白质降解.
生物活性特性包括抗氧化,抗糖尿病 (α-氨酶,α-葡萄糖酶,DPP-IV抑制) 和抗高胆固醇 (胰腺脂酶,胆固醇酶抑制) 活性在体外评估.

主要成果:

与喷雾干燥相比,超声波显著增强了蛋白质降解.
SPD和US治疗都略有改善了抗氧化活性,US在15分钟内显示出最高的2.2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) 清理.
美国在10分钟后表现出优异的抗糖尿病和DPP-IV抑制活性. 美国在10分钟和SPD在170°C时表现出最低的IC50对抗高胆固醇活动.

结论:

绿色加工技术,如超声波和喷雾干燥,可以有效地利用驼牛奶乳清.
超声波似乎比喷雾干燥更有效地增强蛋白质降解和特定的生物活性特性.
这些方法可用于生产具有增强功能和生物活性成分的驼WPC.

关键词:

这是一个SDS-PAGE页面.生物活性性质生物活性性质喷雾干燥方式喷雾干燥方式超声波超声波是指超声波的使用.乳清蛋白缩物乳清蛋白缩物

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