Effect of donkey milk lactoferrin and lysozyme on yoghurt properties

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2022-03-30 DOI:10.15567/mljekarstvo.2022.0202

H. Ceren Akal

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引用次数: 2

Abstract

Food industry has mostly focused on natural preservatives due to the undesirable effects of chemical additives on the human health. Among milk proteins, lactoferrin and lysozyme are the best-known for their antimicrobial. In this study, lactoferrin and lysozyme were extracted from donkey milk and applied on the yoghurt surface by spraying. The obtained yoghurt samples enriched with antimicrobial proteins were compared with the control sample produced without the addition of any preservatives as well as the samples treated with natamycin, a commercial preservative used in dairy products. Thereby physicochemical, microbiological and textural properties of the samples were investigated during the 30 days of storage. Yoghurt samples treated with antimicrobial agents had lower microbial load than control samples, which indicated that the donkey milk lactoferrin and lysozyme inhibit microbial activity in yoghurts. However, the addition of the mentioned preservatives did not change the gross composition and the textural properties of the yoghurt samples. Most importantly, the incorporation of lactoferrin or lysozyme did not adversely affect the sensory properties of yoghurt samples, but achieved higher appreciation points than the control sample on the 30th day of storage. In brief, lactoferrin and lysozyme extracted from donkey milk could be used to control the undesirable microbial growth, hence extending the shelf life of yoghurt.

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驴乳乳铁蛋白和溶菌酶对酸奶性能的影响

由于化学添加剂对人体健康的不良影响，食品工业主要关注天然防腐剂。在牛奶蛋白中，乳铁蛋白和溶菌酶以其抗菌作用而闻名。本研究从驴奶中提取乳铁蛋白和溶菌酶，并采用喷雾法将其应用于酸奶表面。将获得的富含抗微生物蛋白的酸奶样品与不添加任何防腐剂生产的对照样品以及用乳制品中使用的商业防腐剂那他霉素处理的样品进行比较。从而研究了样品在储存30天期间的物理化学、微生物和质地特性。使用抗菌剂处理的酸奶样品的微生物负荷低于对照样品，这表明驴乳乳铁蛋白和溶菌酶抑制酸奶中的微生物活性。然而，添加上述防腐剂并没有改变酸奶样品的总成分和质地特性。最重要的是，乳铁蛋白或溶菌酶的掺入不会对酸奶样品的感官特性产生不利影响，但在储存第30天时，其鉴赏力高于对照样品。总之，从驴奶中提取的乳铁蛋白和溶菌酶可以用来控制不良微生物的生长，从而延长酸奶的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.