تاثیر فرایند هیدروترمال بر خواص فیزیکوشیمیایی و عملکردی بتاگلوکان یولاف

نویسندگان
اعظم ستاری 1
جعفر محمدزاده میلانی 2
زینب زینب 3
علی پاکدین 1
1 دانشگاه کشاورزی ساری
2 علوم کشاورزی ساری
3 دانشگاه کشاورزی
چکیده
در این پژوهش استخراج بتاگلوکان از یولاف با روش استخراج آبی انجام شد. پس از آسیاب کردن دانه کامل جو دو سر پوست کنده ، تحت فرایند هیدروترمال توسط اتوکلاو در سه دمای ۱۰۶ و ۱۲۰ و ۱۳۰ درجه سلسیوس در دو زمان ۱۰ و ۲۰ دقیقه قرار گرفت تا تاثیر دما و زمان بر خواص فیزیکوشیمیایی و عملکردی بتاگلوکان سنجیده شود. فرایند استخراج بتاگلوکان به روش آبی صورت گرفت. پس از استخراج ویژگی­های فیزیکوشیمیایی و عملکردی بتاگلوکان استخراجی شامل راندمان استخراج، ظرفیت نگهداری آب، ظرفیت امولسیون کنندگی و پایداری امولسیون، ریز ساختار با میکروسکوپ الکترونی و شناسایی گروه های عاملی با FTIRمورد آزمون قرار گرفت. نتایج حاصل از این پژوهش نشان داد که بیشترین راندمان استخراج بتاگلوکان از آرد هیدروترمال شده در دمای °Ϲ۱۰۶ به مدت ۲۰ دقیقه بود. بیشترین ظرفیت امولسیون‌کنندگی مربوط به تیمار°Ϲ ۱۲۰ درجه به مدت ۲۰ دقیقه، ۳۵/۱۷ درصد بود و بالاترین میزان پایداری امولسیون مربوط به تیمار °Ϲ ۱۰۶ به مدت ۲۰ دقیقه، ۷۱/۱۹ درصد بود و بالاترین میزان ظرفیت جذب آب مربوط به تیمار°Ϲ ۱۲۰ به مدت ۱۰ دقیقه به میزان ۹۵/۱ درصد بود. در بررسی ریز ساختار با میکروسکوپ الکترونی مشاهده شد که هر چه دما و زمان افزایش می یابد بافت بتاگلوکان حاصل اسفنجی تر و متخلخل تر است. نهایتا شناسایی گروه های عاملی بتاگلوکان یولاف با طیف سنجی FTIR در تیمارهای مختلف نشان داده شد.
کلیدواژه‌ها
بتاگلوکان
یولاف
هیدروترمال
خصوصیات فیزیکوشیمیایی

موضوعات

عنوان مقاله English

The effect of hydrothermal processing on physicochemical and functional of oat β-glucan

نویسندگان English

azam sattari 1
jafar milani 2
ZEINAB AMIRI 3
ALI PAKDIN 1
1 SANRU
2 SANRU
3 SANRU
چکیده English

In this study, to extract beta-glucan from oats by hot water extraction method, after milling, we put it into hydrothermal process by autoclave, at three different temperatures of 106, 120 and 130 degrees Celsius in two different time (10 minutes and 20 minutes) intervals, to measure influence of time and temperature in physiochemical and functional properties of beta-glucan. The extraction process of β-glucan was accomplished by hydro extraction. The reason for choosing this extraction method was due to the higher purity of β-glucan and also has higher quality. After extraction, the physiochemical and functional properties of extracted β-glucan such as extraction efficiency, water holding capacity, emulsion capacity and stability, SEM and FTIR were tested. The result of this study showed that extracted β-glucan from hydrothermal flour had the highest extraction efficiency at 106°Ϲ in 20 minutes, had the highest emulsifier capacity at 120°Ϲ in 20 minutes (17.35%), and the highest emulsion stability at 106°Ϲ in 20 minute (19.71%), and also the highest rate of water absorption at 120°Ϲ in 10 minutes, which was 1.95%. In analyzing microstructure by Scanning Electron Microscope, it was observed that whatever the time and temperature has been increased, the b-glucan tissue would be spongy. Finally, identifying factors of the oats b- glucan by FTIR has shown in different treatments.

کلیدواژه‌ها English

Beta-glucan
oat
hydrothermal
Physicochemical properties
1-Butt, M.S., Tahir-Nadeem, M., Khan, M.K.I., Shabir, R., Butt, M.S., 2008. Oat: unique
among the cereals. Eur. J. Nutr. 47, 68e79
2-Lazaridou, A., Biliaderis, C. G., & Izydorczyk, 458 M. S. (2003). Molecular size effects
on rheological properties of oat β-glucans in solutions and gels. Food Hydrocolloids, 17, 693-712
3- Brennana. Ch.S, Cleary. L.J, 2005. The potential use of cereal (153,154)-b Dglucans
as functional food ingredients. Journal of Cereal Science 42, 1–13
4- Åman, P., Rimsten, L., & Andersson, R. (2004). Molecular weight distribution of β-glucan in oat-based foods. Cereal Chemistry, 81(3), 356–36.
5-Andersson, A. 5-A. M., & Börjesdotter, D. (2011). Effects of environment and varietyon Content and molecular weight of β-glucan in oats. Journal of Cereal Science,54(1), 122–128.
6-Beer, M. U., Wood, P. J., & Weisz, J. (1997). Molecular weight distribution and (1 →3) (1 → 4)- β-D-glucan Content of Consecutive extracts of various oat and barley cultivars. Cereal Chemistry, 74(4), 476–480.
7-Beer, M. U., Wood, P. J., Weisz, J., & Fillion, N. (1997). Effect of Cooking and storageon the amount and molecular weight of (1 → 3) (1 → 4)- β-D-glucan extractedfrom oat products by an in vitro digestion system. Cereal Chemistry, 74(6),705–709.
8-Doublier, J.-L., & Wood, P. J. (1995). Rheological properties of aqueous solutions of (1→3) (1 → 4)- β-D-glucan from oats (Avena sativa L.). Cereal Chemistry, 72(4),335–340.
9-Johansson, L., Virkki, L., Maunu, S., Lehto, M., Ekholm, P., & Varo, P. (2000). Structural characterization of water soluble β-glucan of oat bran. CarbohydratePolymers, 42(2), 143–148.
10- Amiri Oghdai, S. S., Aalami, M., Jafari, S. M., Sadeghi Mahonak, A., (1389). PhysiCochemical and Rheological Properties of Beta-Glucan Extracted from Hull-Less Barlay. Iranian Journal of Food Science and Technology, 6 (4): 286-296. [in Persian].
11- Pourmohammadi, K., Aalami, M., Shahedi, M., Sadeghi Mahoonak, A., (1390). Effect of microbial transglutaminase on dough rheological properties of wheat flour supplemented with hull-less barley flour. Journal of Food Science and Technology, 21: 269-279. [in Persian].
12-Welch, R. W. (2011). Nutrient Composition and nutritional quality of oats and Comparisons with other cereals. In F. H. Webster, & P. J. Wood (Eds.), Oats:Chemistry and technology (pp. 95–107). St Paul: American Association of CerealChemists, Inc (AACC).
13-Wolever, T. M. S., Tosh, S. M., Gibbs, A. L., Brand-Miller, J., Duncan, A. M., Hart, V., et al. (2010). PhysiCochemical properties of oat β-glucan influence its ability toreduce serum LDL cholesterol in humans: A randomized clinical trial. American Journal of Clinical Nutrition, 92(4), 723–732.
14-Wood, P. J. (2007). Cereal β-glucans in diet and health. Journal of Cereal Science,46(3), 230–238.
15- FDA. (2005). 21CFRPart101.Food labeling: Health claims; Soluble dietary fiber from certain foods and Coronary heart disease. Federal register.70 (246).
16-Shah A, Gani A, Ahmad M, Ashwar BA, Masoodi, FA. 2016. β-Glucan as an encapsulating agent: Effect on probiotic survival in simulated gastrointestinal tract. Intl J Biol Macromolecule 82: 217-222.
17-Zhu F, Du B, Xu B. 2016. A critical review on production and industrial applications of beta –glucans. Food HydroColl. 52:275-288.
18-Lazaridou, A., & Biliaderis, C. G. (2007). Molecular aspects of cereal [beta]-glucanfunctionality: Physical properties, technological applications and physiological effects. Journal of Cereal Science, 46(2), 101–118.
19- Wood, P. J., Weisz, J., & Mahn, W. (1991). Molecular characterization of cereal β-glucans II, size exclusion chromatography for Comparison of molecular weight. Cereal Chemistry, 68, 530–536.
20- Tosh, S. M., Brummer, Y., Miller, S. S., Regand, A., Defelice, C., Duss, R., et al. (2010). Processing affects the physiCochemical properties of beta-glucan in oat brancereal. Journal of Agricultural and Food Chemistry, 58(13), 7723–7730.
21- Wang, Q., & Ellis, P. R. (2014). Oat β-glucan: PhysiCo-chemical characteristics inrelation to its blood-gluCose and cholesterol-lowering properties. British Journal of Nutrition, 112(2), S4–S13.
22-Lazaridou, A., Biliaderis, C. G., & Izydorczyk, M. S. (2007). Cereal beta-glucans:Structures, physical properties, and physiological functions. In G. G. Biliaderis, & M. S. Izydorczyk (Eds.), Functional Food Carbohydrates (pp. 1–72). Boca Raton,FL, USA: Taylor & Francis Group.
23- Ghods vali, A., Motamed zadegan, A., (1390). Evaluation of some physiCochemical and functional characteristics of Canola sedimentary protein isolate. Processing and food production, 1: 35-44. [in Persian].
24- Doehlert, D. C., Angelikousis, S., & Vick, B. (2010). Accumulation of oxygenated fatty
acids in oat lipids during storage. Cereal Chemistry Journal, 87(6), 532–537.
25- AOAC, (2005). Official methods for analysis (Vol. II, 15th). Arlington, VA: Association of Official Analytical Chemists.
26- AACC. Approved methods of the American association of cereal chemists. Inc., St. paul, Minnesota : 2000.10th ed.
27- Horwitz, W. (2002). Of cial Methods of Analysis (17th ed.), Association of Official Analytical Chemists, Inc. : Gaithersburg, USA.
28- Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H. & Din, A., (2009). PhysiCochemical and functional propertise of barley beta glucan as affected by different extraction procedures. International Journal of Food Science and Technology, 44, 181-187.
29- Jiamyangyuen, S., Srijesdaruk, V. & Harper, W. J., (2005). Extraction of rice bran protein Concentrate and its application in bread. Journal of Science and Technology, 27, 55–64.
30-Ahmad, A., Anjum, F.M., Zahoor, T., Nawaz, H. & Din, A., (2009). PhysiCochemical and functional propertise of barley beta glucan as affected by different extraction procedures. International Journal of Food Science and Technology, 44, 181-187.
31-Rasti, Sh., Azizi, M, H., Abbasi, S., (1390), Effects of barley β-glucan on some rheological properties of wheat flour, Iranian Journal of Nutrition and Food Technology, 6(4): 51-58. [in Persian].
32- Wong, K.H., & Cheung, P.C.K., (2004). Dietary fibers from mushroom sclerotia: preparation and physiCochemical and functional properties. Journal of Agriculture and Food Chemistry, 53, 9395–9400.
33- Sridaran, A., Karim, A.A., Bhat, R., (2012). Pithecellobium jiringa legume flour for potential food applications: Studies on their physiCo-chemical and functional properties. Food chemistry, 1;130(3):528-35.
34- Koocheki, A., Taherian, A. R., Razavi, S. M. A., Bostan, A., 2009, Response surface methodology for optimization of extraction yield, visCosity, hue and emulsion stability of mucilage extracted from Lepidiumperfoliatum seeds. Food HydroColloids,23, 2369-2379.
35- Shi, X. Q., Chang, K. C., Schwarz, J. G., Wiesenborn, D. P., & Shih, M. C., 1996, Optimizing pectin extraction from sunflower heads by alkaline washing. Bioresource Technology, 58(3), 291–297.
36- Dickinson, E., 2009, Hydrocolloids as emulsifiers and emulsion stabilizers. Food HydroColloids, 26(3), 1473-1482.
37- Dickinson, E., Radford, S.J. and Golding, M. 2003. Stability and rheology of emulsions Containing sodium caseinate: Combined effects of ionic calcium and non-ionic surfactant. Food HydroColloids, 16: 153-160
38- Zavareze, E. d. R., Storck, C. R., de Castro, L. A. S., Schirmer, M. A., & Dias, A. R. G. (2010). Effect of heat-moisture treatment on rice starch of varying amylose content. Food
Chemistry, 121(2), 358–365.
39- Wang, Y., Ahmed, Z., Feng, W., Li, C., & Song, S. (2008). Physicochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. International Journal of Biological Macromolecules, 43, 283–288.
40- Vieira, L. P. (1998). Estudo de propriedades do sistema macromolecular amido porespectrosCopia vibracional na regiao do infravermelho. Tesis (Magister Scientiae). Course Agrochemistry, Federal University of ViCosa, ViCosa, MG. Brazil.
41- Ahmad, A., Anjumb, F. M., Zahoorb, T., Nawazc, H., & Ahmedd, Z. (2010). Extraction
and characterization of b-d-glucan from oat for industrial utilization. International Journal of Biological Macromolecules, 46, 304–309.
42- Wang, Y., Ahmed, Z., Feng, W., Li, C., & Song, S. (2008). PhysiCochemical properties of exopolysaccharide produced by Lactobacillus kefiranofaciens ZW3 isolated from Tibet kefir. International Journal of Biological Macromolecules, 43, 283–288.