Study On The Extraction And Application Of Lactoferrin To The Pre-conditioning Meat Preservation

Lactoferrin is a functional component in milk.Lactoferrin has many biological functions.Such as immune-modulating, enhancement of iron transport and absorption, promotion of blanced intestinal flora, broad-spectrum antibacterial, antioxidation, antiinflammatory,antiviral and anticancer properties etc.Lactoferrin as a functional ingredient in some fields such as food and medicine has wide applying and developing prospects.In this study, to extract lactoferrin(LF) from bovine whey,a new fast extraction technique was established.Stong-acid cation-exchanger sp-650m was selected.The bovine whey was added dynamically to the exchanger and then eluted occurred in two stages.Had compared and optimized the elution conditions,we determined that the optimization elution condition that the bovine whey was added dynamically to the exchanger in 3ml/min speed and then eluted occurred in two stages,the eluant was pH6.4～7.2 0.01mol/L phosphate buffer with NaCl1 .5% and NaCl 5.0%,and the pink product was the LF solution.In this study, a mixed refreshing solution with which refreshed the pre-conditioning meat was prepared with lactoferrin,Vc and sodium lactate.The idea of three factors square regression orthogonal rotation design was adopted,and the regression model that the total bacterial count and the value of TBA corresponded lactoferrin,Vc and sodium lactate were established.After had analyzed regression model,we find that:the bacteriostasis effect of lactoferrin,Vc and sodium lactate was not obvious,and their interaction was not still obvious;in anti-oxidation aspect,The antioxidation of lactoferrin was more powerful than Vc and Vc was more powerful than sodium lactate,and also their interaction was conspicuous extremely. Eventually canonical analysis and ridge analysis estimated that: the antioxidation of lactoferrin with 2% was finite, and the antioxidation might became more powerful by adding more lactoferrin.In this study, we studied the application of lactoferrin to pre-conditioning meat preservation,and choosed three kinds of refreshing liquid which contained lactoferrin 2.00%,2.20% and 2.4%,Vc 0.8%,0.9% and 1.0%,3.7%,3.9% and 4.1%.To experimented with the three kinds of refreshing liquid,the result indicated that:the shelf life of pre-conditioning meat which disposed with the three kinds of refreshing liquid reach 15 days,and the inhibitive effect to TBA and TVB-N was not obvious; in antioxidation aspect,the antioxidation was reinforced with the increasing of concentration of the three kinds of refreshing liquid,and the meat color kept good condition in the whole storage period. Eventually, we determined the best match of three antistaling agents was LF 2.2%, Vc 0.9%, sodium lactate 3.9%.