بررسی خواص عملکردی پروتئین هیدرولیزشده زیست فعال حاصل از دانه‌گوجه فرنگی

نویسندگان
علیرضا صادقی ماهونک 1
محیا شریعت علوی 2
مهران اعلمی 2
محمد قربانی 2
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گروه صنایع غذایی
2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.29252/fsct.16.96.185
چکیده
ضایعات حاصل از فرآوری مواد غذایی شامل مواد مغذی با کیفیت بالا هستند که می‌توانند به طور گسترده‌ای در سبد غذایی خانوارها استفاده شوند. سالانه حدود 8100 تن تفاله گوجه‌فرنگی مرطوب توسط کارخانجات ایجاد می‌شود که در بسیاری از مواقع، بدون در نظر گرفتن موارد کاربردی از زنجیره مصرف حذف می‌گردند. دانه‌ی جدا شده از تفاله گوجه‌فرنگی ﺳﺮﺷﺎر از ﭘﺮوﺗﺌﻴﻦ و اﺳﻴﺪﻫـﺎی آﻣﻴﻨـﻪ ﺿﺮوری ﻣﻲ ﺑﺎﺷﺪ. در این پژوهش ترکیبات شیمیایی (پروتئین، چربی، رطوبت و خاکستر) و ویژگی‌های عملکردی (جذب آب، جذب روغن، قدرت تشکیل کف و ویژگی امولسیون کنندگی) نمونه‌های مختلف دانه‌ی گوجه‌فرنگی (نمونه‌ی روغن‌گیری‌شده، کنسانتره و هیدرولیزشده با قابلیت آنتی‌اکسیدانی بالا ) و ایزوله سویا (به‌عنوان نمونه‌ی شاهد) با هدف تعیین ویژگی‌های عملکردی پروتئین هیدرولیز شده جهت کاربرد در محصولات غذایی تعیین و تاثیر غلظت‌های مختلف نمک وpH بر این ویژگی­ها مورد بررسی قرار گرفت. نتایج نشان داد نمونه‌ی هیدرولیزشده‌ی دانه‌ی گوجه‌فرنگی حاوی 37/79 درصد پروتئین بود و از نظر ویژگی‌های عملکردی (جذب آب، جذب روغن، کف‌کنندگی و امولسیون‌کنندگی) اختلاف معنی­داری بین نمونه‌ی روغن‌گیری‌شده و کنسانتره مشاهده گردید (05/0>P). در جمع‌بندی نهایی می‌توان گفت پروتئین هیدرولیزشده حاصل از دانه‌ی گوجه‌فرنگی بهترین ویژگی‌های عملکردی را از خود نشان داد و بنابراین ﻣﻲ ﺗﻮان از آن ﺑﻌﻨﻮان ﺟﺎﻳﮕﺰﻳﻦ ﭘﺮوتئینﻫﺎی ﺣﻴﻮاﻧﻲ در رژﻳﻢ ﻏﺬاﻳﻲ و ﻫﻤﭽﻨـﻴﻦ ﺑﻌﻨﻮان ﺗﺮﻛﻴﺒﺎت ﻋﻤﻠﮕﺮ در ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮاد ﻏﺬاﻳﻲ استفاده نمود.
کلیدواژه‌ها
ویژگی های عملکردی
روغن‌گیری‌شده
کنسانتره
هیدرولیزشده
دانه گوجه‌فرنگی

موضوعات

عنوان مقاله English

Evaluation of Functional Properties of bioactive Protein Hydrolysate derived from Tomato Seed

نویسندگان English

Alireza Sadeghi Mahoonak 1
mahya shariat alavi 2
Mehran Alami 2
Mohammad Ghorbani 2
1 Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2 department of food science technology, gorgon university of agricultural sciences and natural resources
چکیده English

The waste from food processing involves high-quality nutrients that can be widely used in food formulations. About 8100 tons of tomato pomace is produced annually by factories, which are often discarded without taking into account their potential use in the supply chain. Seeds isolated from tomato pomace are rich in protein and essential amino acids. In this research, chemical composition (protein, fat, moisture and ash) and functional properties (water absorption, oil absorption, foaming property and emulsion activity), in different fractions of tomato seed (defatted meal, protein concentrate and hydrolysate) and soy isolate (as the control sample) was determined and the effect of different concentrations of salt and pH on these characteristics was also investigated. The results showed that the tomato protein hydrolysate contained 79.37% of protein. There was a significant difference between the samples in terms of functional characteristics (water absorption, oil absorption, foaming and emulsification properties) ​​between the de-oiled and concentrate samples (P <0.05). In conclusion, it can be said that the protein hydrolysate derived from tomato seeds protein showed the best functional properties and therefore could be used as substitute for animal based proteins in the diet as well as active ingredients in food formulations.

کلیدواژه‌ها English

Functional properties
defatted meal
concentrate
hydrolysate
tomato seed
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