Antioxidant properties of casein calcium peptides and their effects on lipid oxidation in beef homogenates.
The antioxidant activity of casein calcium peptides in several in vitro assay systems was investigated. Casein calcium peptides were prepared by the microbial enzymic hydrolysis of casein calcium. The main peak of the molecular mass distribution of the peptides was about 3 kDa. Casein calcium peptides showed strong antioxidant activity with the beta-carotene bleaching method, and they also showed scavenging activity against radicals such as superoxide radicals, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, and hydroxyl radicals. Antioxidant activity was increased with an increasing peptide concentration. Casein calcium peptides also showed strong antioxidant activity against lipid oxidation in ground beef homogenates. These results suggest that casein calcium peptides are a suitable natural antioxidant that prevents the lipid oxidation of meat and related food ingredients.
Sakanaka
Senji
S
School of Bioresources, Hiroshima Prefectural University, 562 Nanatsuka, Shobara, Hiroshima 727-0023, Japan. sakanaka@bio.hiroshima-pu.ac.jp
Tachibana
Yumi
Y
Ishihara
Noriyuki
N
Juneja
Lekh Raj
LR
D000818:Animals; D000975:Antioxidants / Q000494:pharmacology*; D002364:Caseins / Q000737:chemistry / Q000378:metabolism / Q000494:pharmacology*; D002417:Cattle; D016166:Free Radical Scavengers / Q000494:pharmacology; D006868:Hydrolysis; D015227:Lipid Peroxidation / Q000187:drug effects*; D008460:Meat; D010446:Peptide Fragments / Q000494:pharmacology*; D019207:beta Carotene / Q000737:chemistry
D000975:Antioxidants; D002364:Caseins; D016166:Free Radical Scavengers; D010446:Peptide Fragments; C484216:calcium caseinate; D019207:beta Carotene