Abstract

The aim of this study was to extend the shelf life of raw buffalo meat by coating with high solubility bioactive peptides (BPs). In this work, BPs (11S) of pea and red kidney beans were obtained by different isolation techniques. Alcalase-red kidney bean hydrolysate (RBAH) successfully obtained after 60 min enzymatic hydrolysis for red kidney bean protein isolate (RPI) by Alcalase (E/S ratio of 1:100, hydrolysis degree 30%). The 11S pea globulin (11SGP) was isolated from pea total protein by ammonium sulphate. BPs were characterised by SDS-PAGE and used as a shield coated raw buffalo meat because of their basic nature. The isolated peptides have considerable antioxidant and antimicrobial activity. The antioxidant activity was estimated by DPPH assay. The antibacterial activity was evaluated by well diffusion assay; however, antifungal activity was estimated by disc diffusion assay. RBAH and 11SGP (800 µg/mL) were significantly (p ≤ .05) scavenged 90, 92% of DPPH˙, however, 60 µg/mL concentration was significantly (p ≤ .05) reduced 48–89% of gram-positive, and 38–82% of gram-negative bacteria, respectively, and they were inhibited 88% of fungal growth. The BPs (400 µg/g) were significantly reduced (p ≤ .05) the increment of meat pH and myoglobin oxidation to an acceptable percentage of metmyoglobin (MetMb) (40%) for 15–20 d via eliminating 44% of bacterial load and maintained secured storage for two weeks. RBAH was significantly increased (p ≤ .05) a*, and b* values and enhanced the meat redness, but a* value was decreased during storage. RBAH and 11SGP (400 µg/g) (p ≤ .05) was maintained the meat colour and odour by 48–68% and 64–73% after two weeks of cold storage, respectively. The tested peptides could be safely applied in novel foods.

• Highlights

• 11SGP and RBAH are high solubility bioactive peptides (BPs) with antioxidant and antimicrobial activity.

• 11SGP and RBAH reduce myoglobin oxidation to an acceptable percentage of met-myoglobin.

• RBAH enhances the whiteness and redness of buffalo meat.

• 11SGP and RBAH extend meat shelf life for a period exceeds 15 d at 4 °C.

• Graphical Abstract

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摘要

本研究的目的是通过涂上高溶解性生物活性肽 (BP) 来延长生水牛肉的保质期。在这项工作中，豌豆和红芸豆的 BPs (11S) 是通过不同的分离技术获得的。用Alcalase酶解红芸豆分离蛋白（RPI）60分钟后成功获得Alcalase-红芸豆水解物（RBAH）（E/S比1:100，水解度30%）。通过硫酸铵从豌豆总蛋白中分离出 11S 豌豆球蛋白 (11SGP)。BPs 通过 SDS-PAGE 进行表征，并由于其基本性质而用作屏蔽涂层的生水牛肉。分离的肽具有相当大的抗氧化和抗微生物活性。抗氧化活性通过DPPH测定估计。通过孔扩散试验评价抗菌活性；然而，抗真菌活性通过圆盘扩散试验评估。RBAH 和 11SGP (800 µg/mL) 显着 (p  ≤ .05) 清除了 90, 92% 的 DPPH˙，然而，60 µg/mL 浓度显着 ( p  ≤ .05) 减少了 48–89% 的革兰氏阳性菌和 38–82% 的革兰氏阴性菌，分别抑制了 88% 的真菌生长。通过消除 44% 的细菌负荷，BPs (400 µg/g) 显着降低 ( p  ≤ .05) 肉 pH 值和肌红蛋白氧化至可接受的高铁肌红蛋白 (MetMb) 百分比 (40%) 15-20 天并保持安全存储两周。RBAH 显着增加 ( p  ≤ .05) a*和b*值并增强肉的红色，但在储存期间a*值降低。RBAH 和 11SGP (400 µg/g) (p  ≤ .05) 在冷藏两周后，肉的颜色和气味分别保持了 48-68% 和 64-73%。测试的肽可以安全地应用于新食品中。

• 强调

• 11SGP 和 RBAH 是具有抗氧化和抗菌活性的高溶解性生物活性肽 (BP)。

• 11SGP 和 RBAH 将肌红蛋白氧化降低到高铁肌红蛋白可接受的百分比。

• RBAH 可增强水牛肉的白度和红度。

• 11SGP 和 RBAH 在 4 °C 下可延长肉类保质期超过 15 天。

• 图形概要

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