食品伙伴網(wǎng)報(bào)道：據(jù)美國(guó)營(yíng)養(yǎng)成分網(wǎng)站報(bào)道，最新的研究表明天然抗氧化肽可用于防治功能性食品中的ω- 3脂肪酸氧化。通過(guò)添加ω- 3脂肪酸豐富的魚油到食品中代替原有的脂肪，從而使人們的膳食更加健康。但是隨之而來(lái)的問(wèn)題就是食物中被添加的ω- 3脂肪酸容易被氧化，發(fā)生酸敗，從而產(chǎn)生異味。
研究發(fā)現(xiàn)，與牛奶相比，添加到酸奶中的ω- 3脂肪酸更加不容易被氧化。這一研究結(jié)論刊登在食品化學(xué)雜志上。該研究測(cè)定了牛奶發(fā)酵成酸奶的過(guò)程中所形成的蛋白質(zhì)碎片的抗氧化能力。通過(guò)測(cè)定DHHT自由基清除活性、二價(jià)鐵離子螯合活性以及還原力等手段，測(cè)定了不同大小（3kDa，10kDa，30 kDa）的酸奶蛋白樣品的抗氧化能力。研究發(fā)現(xiàn)，與大片段的肽段相比，小片段的肽段（<10kDa）具有更強(qiáng)的抗氧化能力。這項(xiàng)研究的結(jié)果顯示，氧化穩(wěn)定性較高的酸奶，可能是因?yàn)槟讨械娜樗峋l(fā)酵釋放抗氧化肽，而這些肽可以用來(lái)穩(wěn)定食品中豐富的魚油。
研究者稱：由于抗氧化活性肽的取決于氨基酸組成、序列和結(jié)構(gòu)，我們無(wú)法解釋觀測(cè)到結(jié)果的確切機(jī)制。
本報(bào)道由食品伙伴網(wǎng)編譯整理，僅供食品行業(yè)相關(guān)人士參考，詳細(xì)內(nèi)容以國(guó)外原文報(bào)道為準(zhǔn)。
原文報(bào)道：
Yogurt proteins could stabilize omega-3 enrichment
By Nathan Gray, 29-Jul-2010
Related topics: Omega-3, Research, Antioxidants, carotenoids, Nutritional lipids and oils, Proteins, peptides, amino acids
New research suggests that naturally occurring antioxidant peptides could be used to prevent oxidation of omega-3 in functional foods. Adding omega-3 rich fish oils into functional food products by substituting it for some of the original fat in foods could be a way to increase the amount of long chain omega-3 in our diet. However the problems involved with incorporating fish-oils in food products are well established. The main problem with introducing fish oils such as omega-3 to into food products is that it brings oxidative instability and can lead to potential ‘off-flavor’ formation.
Research that assessed the feasibility of such enrichment in dairy products found that yogurt with added omega-3 fatty acids are less susceptible to oxidation then milk containing the same amount of omega-3.
The new study, reported in the journal Food Chemistry, aimed to investigate the reason for such big differences in oxidative stability, with differences suggested to be due to the different protein composition of milk and yogurt.
The research measured the antioxidant properties of protein fragments formed when milk is fermented into yogurt. Samples of yogurt proteins of various sizes (3kDa, 10kDa, and 30 kDa), were tested for antioxidant activity by investigating DPPH radical-scavenging activity, Fe2+ iron-chelating activity, and reducing power.
The study observed that the smaller fraction peptides (<10kDa) were more effective antioxidants than larger fractions, especially in terms of Fe2+-chelanting activity and reducing power – of which Fe has previously been suggested to be important catalyst in fish-oil oxidation. The smaller proteins with high antioxidant properties were then tested in omega-3 enriched milk which usually has a low oxidative stability, and were found to offer protection against oxidation of fish-oil enrichments. The study’s findings suggest that the higher oxidative stability of yogurt might be due to antioxidant peptides released during the fermentation of milk by lactic acid bacteria, and that these peptides could be used to offer oxidative stability to fish-oil enriched food products.
Further work is now needed to identify exactly which peptides have the observed benefits on oxidative stability. The researchers wrote: “Since the antioxidant activity of the peptides depends on amino acid compositions, sequence and configuration of peptides, we cannot explain the exact mechanism for the observed findings” Further purification and characterization of these [protein] fractions may offer an explanation for the discrepancies in the active peptides”.
With indications that current diets are highly deficient in omega-3 fatty acids, the greater oxidative stability provided by adding natural antioxidant peptides to an omega-3 enriched functional food could make omega-3 enrichment in foods more straightforward.The study concludes: “These results also demonstrate the applicability of these naturally-occurring antioxidant peptides as an ingredient in foods enriched with fish oils to increase their oxidative stability.”
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