بهینه سازی تولید نانو کمپلکس کنسانتره پروتئین آب پنیر- صمغ عربی حامل آستاگزانتین با استفاده از روش پاسخ سطح(RSM)

نویسندگان
1 دانشجوی دکترای مهندسی مواد و طراحی صنایع غذایی
2 دکترای علوم و صنایع غذایی، دانشیار گروه مهندسی مواد و طراحی صنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان.
3 استاد گروه مهندسی مواد و طراحی صنایع غذایی
4 محقق، پژوهشکده اکولوژِی دریای خزر، موسسه تحقیقات علوم شیلاتی کشور
چکیده
آستاگزانتین رنگدانه کارتنوییدی است که به عنوان دفع­کننده رادیکال­های آزاد و اکسیژن­های فعال، مکمل غذایی و رنگ­­دهنده طبیعی می­باشد و همچنین به مصارف درمانی آن توجه فراوانی شده است و آنرا سوپرآنتی­اکسیدان طبیعی نامیدند. از طرفی آستاگزانتین به دلیل غیر­اشباعیت بالا، حساس به عوامل محیطی بوده که با ریزپوشانی می­توان آن را در پوشش­های مناسب قرار داد و به فراورده غذایی اضافه کرد تا به­صورت کنترل شده و تحت شرایط خاص آزاد شود. در این پژوهش، ریزپوشانی آستاگزانتین در پوشش ترکیبی صمغ عربی و کنسانتره پروتئین آب پنیر انجام شد. در این مرحله، متغیر­های مستقل نسبت هر کدام از دیواره­ها، صمغ عربی (0.5، 1، 1.5 وزنی/وزنی)، کنسانتره پروتئین آب پنیر (2، 4 و 6 وزنی/وزنی) و همچنین متغیر pH (4.5، 6.5، 8.5) در نظر گرفته شد و تاثیر آن­ها روی کدورت، ویسکوزیته، اندازه قطرات، پتانسیل زتا و پایداری نانو کمپلکس بررسی گردید. به­منظور یافتن pH بهینه تشکیل کمپلکس، میزان جذب در محدوده وسیعی از pH(9-3) بررسی شده و 5/4 pH=برای تشکیل کمپلکس کنسانتره پروتئین آب پنیر- صمغ عربی تعیین شد. همچنین براساس نتایج بدست آمده از روش پاسخ سطح، تیمار شماره-16 (% w/w1.5 , GA %w/w 6 WPC و 5/4 pH=) با کمترین پایداری، بیشترین ویسکوزیته، بیش­ترین کدورت، کمترین اندازه قطرات و بیشترین پتانسیل زتا به عنوان نمونه بهینه تعیین شد. در پایان، نسبت 1.5 به 6 بین WPC/GA بهترین نسبت برای تشکیل بالاترین کمپلکس مطرح شد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Optimization nano- complex production of whey protein concentrate- Arabic gum carrier Astaxanthin by using response surface methodology (RSM)

نویسندگان English

nafiseh sherafat 1
Habibollah Mirzaei 2
Seid Mahdi Jafari 3
Reza Safari 4
Mahdi Kashaninejad 3
1 PhD Student, Department of Food Materials and Process Design Engineering
2 Department of Food Materials and Process Design Engineering
3 Professor Department of Food Materials and Process Design Engineering
4 Researcher, Caspian Sea Ecology Research Institute, Iranian Fisheries Science Research Institute
چکیده English

Astaxanthin is a carotenoid pigment that is used as a repellency for free radicals and active oxygenates, dietary supplements and natural colorants, as well as its therapeutic applications, and has been called natural super-antioxidants. Furthermore, astaxanthin due to its high unsaturate is susceptible to environmental factors, which can be applied encapsulation in suitable coatings and added to food products to be controlled and released under specific conditions. In this research, Astaxanthin encapsulation has been carried out in a combination of Arabic gum and whey protein concentrate. In this stage, the independent variables, the ratio of each of the walls, Arabic gum (0.5, 1, 1.5 w / w), whey protein concentrate (2, 4 and 6 w / w), as well as pH (4.5, 6.5, 8.5) were considered and their effects on turbidity, viscosity, drope size, zeta potential, and stability of nano-complex were investigated. In order to find the optimum pH of the complex formation, the adsorption rate was investigated in a wide range of pH (3-9) and pH 4.5 was determined to for a complex of whey protein concentrate –Arabic gum. Based on the results obtained from the surface response method, the treatment with number -16 (%1.5 GA, % 6 WPC in pH = 4.5) with the least stability, has the highest viscosity and maximum turbidity, the smallest drope size and the highest zeta potential was determined as the optimal sample. In the final, ratio of 6 to 1.5 between WPC and GA came up with the highest complex formation.

کلیدواژه‌ها English

Gum arabic
whey protein concentrate
nano-complex
optimazation
response surface methodology
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