乳铁蛋白的抑菌作用及其对冷却肉保鲜和护色效果的研究
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摘要
冷却肉在4℃左右生产销售并不能完全抑制微生物的生长繁殖，因而货架期短，特别是在贮存和销售过程中受各种环境因素的影响而出现表面变色现象，由鲜红色转为棕褐色，不能满足从生产、销售到消费者冷藏保鲜的周期要求，因而制约了冷却肉的发展。乳铁蛋白(lactoferrin，LF)是一种铁结合蛋白，分子量大约是77000±2000Da，pI=8.0±0.2。乳铁蚩白具有抑菌、抗氧化、吸收铁等生物功能，其中抑菌、抗氧化是主要功能。本研究以冷却猪肉为试验原料，研究乳铁蛋白最小抑菌浓度及其与其它保鲜剂协同保鲜效果，对贮存过程中微生物、理化和感官指标进行测定，利用多个栅栏因子的协同作用延长冷却猪肉的货架期；将乳铁蛋白与高氧气调包装相结合对冷却猪肉进行护色处理维持肉色稳定，提高冷却猪肉的外观效果。主要研究如下：
1．乳铁蛋白具有广谱的抗菌性，它通过直接性的“铁剥夺”和间接性的“膜渗透”两种机制发挥抗菌作用。本试验研究了乳铁蛋白对荧光假单孢菌、大肠杆菌、微球菌和金黄色葡萄球菌的抑制作用，试验结果表明乳铁蛋白对微球菌和金黄色葡萄球菌(G+)有明显的抑制效果，对阴性菌的抑制效果不明显，这可能由于它们细胞壁的结构不同。研究了乳铁蛋白在不同pH值下的抑菌效果，pH7.5时乳铁蛋白的抑菌效果最好。还采用正交试验设计，研究了乳铁蛋白与其它抑菌剂的复合作用，结果表明：乳铁蛋白5mg／ml+溶菌酶1.5mg／ml+Nisin0.2mg／ml时对假单孢菌、大肠杆菌、微球菌、金黄色葡萄球菌抑菌效果最佳。
2．研究了乳铁蛋白单独作用时对冷却猪肉保鲜的效果，3mg／ml时具有一定的保鲜效果，随浓度的增大保鲜效果增强。为了增加乳铁蛋白的保鲜效果，采用两组复合试验设计，一组是乳铁蛋白与溶菌酶和Nisin复合使用选出最优的复合保鲜剂配方：6mg／ml乳铁蛋白+1.0mg／ml溶菌酶+0.1mg／ml Nisin；第二组是根据第一组复合试验设计优选出的复合保鲜液与不同气体比例的气调包装协同使用，最优的复合配方为：2mg／ml LF+0.5mg／ml溶菌酶+0.1mg／ml Nisin与50％CO_2+40％O_2+10％N_2共同使用：6mg／ml乳铁蛋白+1.0mg／ml溶菌酶+0.1mg／ml Nisin与30％CO_2+60％O_2+10％N_2共同使用。
3．含氧气调包装对于维持鲜亮肉色很有效，虽然氧的存在加速脂肪的氧化而影响冷却肉的颜色，但抗氧化剂可以控制肉中脂肪的氧化延缓冷却肉的变色，所以利用抗氧化剂与高氧气调包装相结合的方法进行冷却肉护色效果的研究。首先做乳铁蛋白与高氧气调结合的单因素试验，研究单一抗氧化剂对冷却猪肉贮藏特性和感官特性的影响，确定乳铁蛋白的有效用量范围：1～5mg／ml。采用正交试验设计，把乳铁蛋白与生姜、抗坏血酸、生育酚三种天然抗氧化剂复合使用，选出最优的复合护色剂配方：3mg／ml乳铁蛋白+60mg／ml生姜+0.05％抗坏血酸+0.07％生育酚。
Chilled meat, because of it's delicate flavor, higher nourishment value, safety , hygiene, is a current extensively applied sales form of fresh meat abroad. But it is difficulty to control the growth of the microorganism completely at 4℃. Deterioration and discolouration of chilled meat are usually happened during the course of storage and sale.The color of surface of meat often turns into gray and brown, which influences appearance and acceptability seriously. Thus the development of chilled meat was restricted. Lactoferrin(LF), an iron-binding glycoprotein, Mr=77000+2000Da, pI = 8.0 ±0.2, has many biological activities , antibacterial, antioxidant and absorbing iron ion etc. In this study ,chilled pork was used as experimental materials, the Minimal Inhibition Concentrtion(MIC) of Lactoferrin the antibacterium , preservative and antioxidate effect were researched, and the effect of combination the lactoferrin and natural preservatives to extend the shelf life of the chilled pork were studied. The experiment of keeping color of chilled pork was studied with combination Lactoferrin with containing oxygen modified atmosphere packaging(MAP). The main studies are as below:
1. It has been shown that lactoferrin is bacteriostatic against a wide range of microorganisms. Lactoferrin exerts its antibacterial activity in two ways. The first mechanism is by depriving the microorganisms from iron needed for growth; the second mechanism is by direct binding to the microbial membrane. The results showed that lactoferrin has significant effect on Micrococcus and Staphylococcus aureus, but it has slight effect on Pseudomonas Fluorescens and E.Coli, This maybe their cell wall sturcture is different. The influence of pH on LF was studied, it has better effect when pH value is 7.5 . An orthogonal experiment design was used to research the optimum proportion of antioxidants. This optimum proportion was as following: 5mg/ml Lactoferrin + 1.5mg/ml Lysozyme + 0.2mg/ml Nisin.
2. The effect of Lactoferrin on the chilled meat was studied . LF has a little preservative function at 3mg/ml, increasing its effect with increasing concention. Firstly, three factors three levels orthogonal experiments were applied to find the optimum proportion of preservatives, three optimum proportion were: 6mg/ml LF+1.0mg/ml Lysozyme+0.1 mg/ml Nisin. Secondly, the optimum proportion of preservatives combinated with MAP of different gas proportion, researched the effect of them on the chilled meat. The result is: 50%CO_2+40%O_2+10%N_2 and 2mg/ml LF+0.5mg/ml Lysozyme+0.1 mg/ml Nisin; 30°/oCO_2+60%O_2+10%N_2 and 6mg/ml LF+1.0mg/ml Lysozyme+0.1 mg/ml Nisin.
3. It is effective of containing oxygen MAP in stabilizing the color of meat. But the increasing of oxygen concention can promote lipid oxidation, discoloration and lipid oxidation are interlated in meat, and lipid oxidation can be restricted by antioxidants. In order to improve the colour of chilled pork, the combination of containing oxygen MAP and antioxidants were studied. The influence of the Lactoferrin and containing oxygen MAP to the chilled pork was studied . The optimum concention of Lactoferrin appeared on accepTab appearance at the 21~(th) day. An orthogonal experiment design was used to research the optimum proportion of LF,
1．乳铁蛋白具有广谱的抗菌性，它通过直接性的“铁剥夺”和间接性的“膜渗透”两种机制发挥抗菌作用。本试验研究了乳铁蛋白对荧光假单孢菌、大肠杆菌、微球菌和金黄色葡萄球菌的抑制作用，试验结果表明乳铁蛋白对微球菌和金黄色葡萄球菌(G+)有明显的抑制效果，对阴性菌的抑制效果不明显，这可能由于它们细胞壁的结构不同。研究了乳铁蛋白在不同pH值下的抑菌效果，pH7.5时乳铁蛋白的抑菌效果最好。还采用正交试验设计，研究了乳铁蛋白与其它抑菌剂的复合作用，结果表明：乳铁蛋白5mg／ml+溶菌酶1.5mg／ml+Nisin0.2mg／ml时对假单孢菌、大肠杆菌、微球菌、金黄色葡萄球菌抑菌效果最佳。
2．研究了乳铁蛋白单独作用时对冷却猪肉保鲜的效果，3mg／ml时具有一定的保鲜效果，随浓度的增大保鲜效果增强。为了增加乳铁蛋白的保鲜效果，采用两组复合试验设计，一组是乳铁蛋白与溶菌酶和Nisin复合使用选出最优的复合保鲜剂配方：6mg／ml乳铁蛋白+1.0mg／ml溶菌酶+0.1mg／ml Nisin；第二组是根据第一组复合试验设计优选出的复合保鲜液与不同气体比例的气调包装协同使用，最优的复合配方为：2mg／ml LF+0.5mg／ml溶菌酶+0.1mg／ml Nisin与50％CO_2+40％O_2+10％N_2共同使用：6mg／ml乳铁蛋白+1.0mg／ml溶菌酶+0.1mg／ml Nisin与30％CO_2+60％O_2+10％N_2共同使用。
3．含氧气调包装对于维持鲜亮肉色很有效，虽然氧的存在加速脂肪的氧化而影响冷却肉的颜色，但抗氧化剂可以控制肉中脂肪的氧化延缓冷却肉的变色，所以利用抗氧化剂与高氧气调包装相结合的方法进行冷却肉护色效果的研究。首先做乳铁蛋白与高氧气调结合的单因素试验，研究单一抗氧化剂对冷却猪肉贮藏特性和感官特性的影响，确定乳铁蛋白的有效用量范围：1～5mg／ml。采用正交试验设计，把乳铁蛋白与生姜、抗坏血酸、生育酚三种天然抗氧化剂复合使用，选出最优的复合护色剂配方：3mg／ml乳铁蛋白+60mg／ml生姜+0.05％抗坏血酸+0.07％生育酚。
Chilled meat, because of it's delicate flavor, higher nourishment value, safety , hygiene, is a current extensively applied sales form of fresh meat abroad. But it is difficulty to control the growth of the microorganism completely at 4℃. Deterioration and discolouration of chilled meat are usually happened during the course of storage and sale.The color of surface of meat often turns into gray and brown, which influences appearance and acceptability seriously. Thus the development of chilled meat was restricted. Lactoferrin(LF), an iron-binding glycoprotein, Mr=77000+2000Da, pI = 8.0 ±0.2, has many biological activities , antibacterial, antioxidant and absorbing iron ion etc. In this study ,chilled pork was used as experimental materials, the Minimal Inhibition Concentrtion(MIC) of Lactoferrin the antibacterium , preservative and antioxidate effect were researched, and the effect of combination the lactoferrin and natural preservatives to extend the shelf life of the chilled pork were studied. The experiment of keeping color of chilled pork was studied with combination Lactoferrin with containing oxygen modified atmosphere packaging(MAP). The main studies are as below:
1. It has been shown that lactoferrin is bacteriostatic against a wide range of microorganisms. Lactoferrin exerts its antibacterial activity in two ways. The first mechanism is by depriving the microorganisms from iron needed for growth; the second mechanism is by direct binding to the microbial membrane. The results showed that lactoferrin has significant effect on Micrococcus and Staphylococcus aureus, but it has slight effect on Pseudomonas Fluorescens and E.Coli, This maybe their cell wall sturcture is different. The influence of pH on LF was studied, it has better effect when pH value is 7.5 . An orthogonal experiment design was used to research the optimum proportion of antioxidants. This optimum proportion was as following: 5mg/ml Lactoferrin + 1.5mg/ml Lysozyme + 0.2mg/ml Nisin.
2. The effect of Lactoferrin on the chilled meat was studied . LF has a little preservative function at 3mg/ml, increasing its effect with increasing concention. Firstly, three factors three levels orthogonal experiments were applied to find the optimum proportion of preservatives, three optimum proportion were: 6mg/ml LF+1.0mg/ml Lysozyme+0.1 mg/ml Nisin. Secondly, the optimum proportion of preservatives combinated with MAP of different gas proportion, researched the effect of them on the chilled meat. The result is: 50%CO_2+40%O_2+10%N_2 and 2mg/ml LF+0.5mg/ml Lysozyme+0.1 mg/ml Nisin; 30°/oCO_2+60%O_2+10%N_2 and 6mg/ml LF+1.0mg/ml Lysozyme+0.1 mg/ml Nisin.
3. It is effective of containing oxygen MAP in stabilizing the color of meat. But the increasing of oxygen concention can promote lipid oxidation, discoloration and lipid oxidation are interlated in meat, and lipid oxidation can be restricted by antioxidants. In order to improve the colour of chilled pork, the combination of containing oxygen MAP and antioxidants were studied. The influence of the Lactoferrin and containing oxygen MAP to the chilled pork was studied . The optimum concention of Lactoferrin appeared on accepTab appearance at the 21~(th) day. An orthogonal experiment design was used to research the optimum proportion of LF,
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Richie, Ellen RHolliard, Julia K. 1987 . Human milk-derived lactoferrin inhibits mitogen and alloantigen induced human lymphocyte proliferation[J]. Journal of Reproductive Immunology. (12) 137-148
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Shaikh N. A, Chattopadhyay U. K. 2003 . Chemical sprays as a method for improvement in microbiological quality and shelf-life of fresh sheep and goat meats during refrigeration storage[J]. Meat Science. 36 339-344
S(?)rheim O, Nissen H, Aune T, Nesbakken T. 2001. Use of Carbon Monoxide in Retail Meat Packaging. Manuscript for IAAFSC, Indianapolis
Spik G. A. Cheron. 1978 . Bacteriostasis of A Milk-sensive of Escherichia Coli by Immunoglobulins and iron-binging proteins in association[J]. Immunology. 35 663-671
Stefania Q, Loredana V. 2002 . Antimicrobial food packaging in meat industry[J]. Meat Science. 62 373-380
Stephens S. 1980 . Differences in Inhibition of The Growth of Commensal and Enteropathogenic strains of Escherichia Coli by Lactotransferrin and Secretory Immunoglobulin A Isolated from Human Milk[J]. Immunology. 41 597-603
Stivarius M. R, Pohlman W. F, Mcelyea K. S. 2002 . Microbial,Instrumental Color and Sensory Color of Ground Beef Produced from Beef Trimmings Treated with Ozone or Chlorine Dioxide[J]Meat Science. 60 299-305
Tomita A, Hitoshi S, Hiroshi M. 1991 .Potent antibacterial peptides generated by pepsin digestion of bovine lactoferrin[J].J Dairy Sci. (74) 4137-4142
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Yoshida, S . W, Shinmura. Z. 2000 . Separarion of lactoferrin-a and -b from bovine colostrums[J]. J Dairy Sci. (83) 2211-2215