Investigation of antioxidant properties of different hydrolysates obtained from buttermilk powder and researching the effects on oxidative quality in model meat systems
Project no. 23946 · Status: Kapanmış (Yayın bekleniyor) · 2022
Summary
<p>This project was conducted to investigate the incorporation of buttermilk powder (BMP) protein hydrolysates as antioxidant compounds in model meat systems. BMP protein hydrolysates were produced using four different enzyme combinations (A: Alcalase®, AN: Alcalase® and Neutrase®, AP: Alcalase® and Protamex®, ANP: Alcalase®, Neutrase®, and Protamex®) and three hydrolysis durations (2, 4, and 6 hours). It was observed that dual/triple enzyme combinations significantly increased the degree of hydrolysis and antioxidant activity (P<0.05). Extended hydrolysis durations also positively affected the degree of hydrolysis and antioxidant activity in the samples (P<0.05). The combination of Alcalase® and Neutrase® enzymes with a 6-hour hydrolysis time yielded the highest bioactivity. This hydrolysate was then utilized in model meat systems at three different concentrations (100, 500, and 1000 ppm). Formulations containing 500 ppm BMP protein hydrolysate exhibited lipid oxidation values comparable to the positive control (ascorbic acid). Moreover, this group demonstrated significantly reduced protein oxidation on the 7th and 14th days of storage compared to other groups (P<0.05). However, lower (100 ppm) or higher (1000 ppm) hydrolysate concentrations resulted in decreased oxidative stability. In conclusion, BMP protein hydrolysates indicated the potential to enhance oxidative stability in meat product formulations as a natural antioxidant component.</p>