تعیین شرایط بهینه تولید پپتید‌های ضداکسایش حاصل از هیدرولیز پروتئین هسته پرتقال با آنزیم‌ آلکالاز

نویسندگان
سیده نرگس مظلومی 1
علیرضا صادقی ماهونک 2
محمد قربانی 2
غلامرضا هوشمند 3
1 گرگان - دانشگاه علوم کشاورزی و منابع طبیعی گرگان- دانشکده صنایع غذایی- گروه شیمی ماد غذایی
2 گرگان- دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 ساری- دانشگاه علوم پزشکی مازندران
چکیده
استفاده از آنزیم جهت هیدرولیز منابع پروتئینی از روش­های معمول در فرآوری غذایی به حساب می­آید. یک ترکیب پروتئینی هیدرولیز شده مخلوطی از پپتیدها و اسیدهای آمینه­ای می­باشد که از انجام عمل هیدرولیز توسط آنزیم از منابع مختلف، اسید یا قلیا حاصل شده است. این پپتیدها نقش­های بیولوژیک سلامت بخش مهمی را در بدن ایفا می­کنند. هسته پرتقال به میزان زیادی از ضایعات صنایع تولید آبمیوه قابل دست­یابی است و آرد چربی­گیری شده آن، حدود 26 درصد پروتئین دارد و می‌تواند به عنوان منبع غنی و مقرون به صرفه برای تولید پروتئین­ها و پپتیدهایی با منشاء گیاهی مورد استفاده قرار گیرد. در این پژوهش ابتدا استخراج ایزوله پروتئین با خلوص بالا صورت گرفت، سپس با استفاده از اثر آنزیم‌ هیدرولیز کننده آلکالاز در نسبت­های مختلف آنزیم (1 تا 3% حجمی- وزنی آنزیم به سوبسترا) و بازه زمانی (2 تا 5 ساعت) در دمای 55-45 درجه سانتیگراد وpH مناسب برای فعالیت آنزیم، پروتئین آرد چربی گیری شده هسته پرتقال هیدرولیز شد و شرایط بهینه برای تولید پروتئین­های هیدرولیز شده دارای بهترین ویژگی‌های آنتی‌اکسیدانی(قدرت مهار کنندگی رادیکالDPPH، قدرت مهار کنندگی رادیکال OH، قدرت احیا کنندگیFe3+ و ویژگی آنتی­اکسیدانی کل) انتخاب شد. تیمار بهینه در شرایط دمایی (8/54 درجه سانتی­گراد)، زمان (35/3 ساعت) و نسبت غلظت آنزیم به سوبسترا (7/1 درصد حجمی- وزنی) با مقادیر85/45 درصد قدرت مهار رادیکال‌های آزاد DPPH، 82/91 درصد قدرت مهار رادیکال‌های OH، 35/89 درصد قدرت احیاکنندگی Fe3+ و 68/39 درصد ظرفیت آنتی اکسیدانی کل به دست آمد. آزمون­های آنتی اکسیدانی به منظور تایید مقادیر پیشنهاد شده توسط نرم افزار، بر تیمار بهینه صورت گرفت. ﻧﺘﺎﻳﺞ ﻧﺸﺎن داد ﻛﻪ ﭘـﺮوﺗﺌﻴﻦ ﻫﻴﺪروﻟﻴﺰ ﺷﺪه حاصل از هسته پرتقال ﻣﻲﺗﻮاند در ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮاد ﻏﺬاﻳﻲ ﺑﻪ ﻋﻨﻮان افزودنی طبیعی با قابلیت آﻧﺘﻲاﻛﺴﻴﺪانی و ﻧﻴﺰ اﺳﺘﻔﺎده به عنوان دارو ﻗﺎﺑﻠﻴﺖ ﻛﺎرﺑﺮد داﺷﺘﻪ ﺑﺎﺷﺪ.
کلیدواژه‌ها
پروتئین
هیدرولیز
پپتید
آنتی اکسیدان
هسته پرتقال
دارو

موضوعات

عنوان مقاله English

Determination of optimum conditions for production of antioxidant Peptides derived from hydrolysis of orange seed protein with alkalase enzyme

نویسندگان English

Seyadeh Narges Mazloomi 1
Alireza Sadeghi Mahoonak 2
mohammad ghorbani 2
Gholamreza Houshmand 3
1 Gorgan University of Agricultural Sciences and Natural Resources
2 Gorgan University of Agricultural Sciences and Natural Resources
3 Mazandaran University of Medical Sciences
چکیده English

The use of enzymes for hydrolysis of protein sources is one of the common methods in the food processing. A hydrolysed protein is a complex mixture of peptides and amino acids that are obtained from hydrolysis by various enzymes, acids or alkali. These peptides play important biological role in the body. The orange seed is largely available from the orange juice industries wastes, and its defatted flour contains about 26% protein and can be used as a rich and cost-effective source for production of proteins and peptides of plant sources. In the present study, a protein isolate with high purity was extracted from defatted orange seed flour and then the protein was hydrolysed by using Alcalase enzyme in concentrations of 1, 1.5 and 3% and the hydrolysis time of 2-5 hours at temperature of 45-55 ° C at suitable pH for enzyme activity. Then the optimal conditions for the production of hydrolysed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity and total antioxidant) were determined. Optimum treatment at determined conditions (temperature 54.8 °C, time 3.35 hr and ration of the enzyme to the substrate 1.7 % v/w) with antioxidant properties (DPPH radical scavenging activity (45.85%), radical OH scavenging activity (91.82%), ferric reducing activity (89.35%) and total antioxidant (39.68%) was obtained and antioxidant tests were performed on the optimal treatment for confirmation of the proposed values by software. The results showed that the hydrolysed protein derived from orange seed could be used in the foods formulation as a natural additive and also it can be used as a nutraceutical with high antioxidant ability.

کلیدواژه‌ها English

Protein
Hydrolysis
Peptide
Antioxidant
Orange seed
medicine
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مجله علوم و صنایع غذایی ایران
دوره 16، شماره 88
خرداد 1398
صفحه 343-356