بهینه‌سازی فرایند شفاف سازی آب گوجه‌فرنگی به وسیله پکتیناز تجاری تثبیت شده با روش سطح پاسخ

نویسندگان
عاطفه عبداله زاده 1
زهرا بیگ محمدی 2
مهدیه قمری 3
1 گروه علوم و مهندسی صنایع غذایی، دانشکده داروسازی، دانشگاه علوم پزشکی آزاد اسلامی تهران، ایران.
2 گروه صنایع غذایی، دانشکده علوم زیستی، دانشگاه آزاد اسلامی، واحد تهران شمال، تهران، ایران
3 باشگاه پژوهشگران جوان و نخبگان دانشگاه آزاد اسلامی، واحد علوم و تحقیقات، تهران، ایران (دکتری صنایع غذایی)
10.52547/fsct.17.103.55
چکیده
آنزیم پکتیناز اهمیت زیادی در صنایع غذایی دارد. توانایی تجزیه پکتین، عامل اصلی کدورت آب میوه‌ها را دارد. به همین دلیل در شفاف‌سازی و توانایی حفظ خواص حسی و کیفیت مواد مغذی نقش مهمی را ایفا می‌کند. استفاده از آنزیم‌ها در صنعت‌ هزینه بر است و باید تدابیری اندیشیده شود تا بتوان از مقدار کمی آنزیم بدون تغییردر میزان کارایی آن، برای چندین بار متوالی استفاده شود. در این پژوهش آنزیم پکتیناز تجاری درون دانه­های آلژینات تثبیت، وفعالیت آنزیم آزاد و تثبیت­شده تحت شرایط دما و pH مختلف مورد بررسی قرار گرفت. بهترین دما و بهترین pH برای آنزیم آزاد وتثبیت شده به ترتیب °C 45 و 3 تعیین گردید. روش سطح­ پاسخ جهت بهینه‌سازی شفاف‌سازی آب گوجه‌فرنگی با استفاده از 3 متغیر غلظت آنزیم تثبیت شده در محدوده (2-6%)، دما (°C30-45) و زمان (15- 45 دقیقه) در 3 سطح مورد استفاده قرار گرفت. آنالیز آماری و بهینه­سازی در جهت دستیابی به کمترین کدورت آب‌گوجه‌فرنگی در کمترین میزان آنزیم مصرفی انجام شد. نتایج نشان داد شرایط بهینه غلظت آنزیم تثبیت­شده، دما و زمان جهت رسیدن به 09/27 برابر بازده شفاف‌سازی به ترتیب 2% ، °C 45 و 45 دقیقه با تعیین گردید.
کلیدواژه‌ها
: پکتیناز
شفاف‌سازی
آب‌گوجه‌فرنگی
سطح پاسخ
بهینه‌سازی

موضوعات

عنوان مقاله English

Optimizing of Tomato Juice Clarification Process by Immobilized Commercial Pectinase Using Response Surface Methodology

نویسندگان English

Atefeh Abdollahzade 1
Zahra Beigmohammadi 2
Mahdieh Ghamari 3
1 Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, IslamicAzad University, Tehran, Iran.
2 Department of Food Science and Technology, Faculty of Biological Sciences, Islamic Azad University, Tehran North Branch. Tehran, Iran
3 Young Researchers and Elites club, Islamic Azad University, Science and Research Branch, Tehran, Iran
چکیده English

The pectinase enzyme has a great importance in the food industry. It is capable of decomposing Pectin significantly, which is the substantial element of turbidity of the juices. As a result, it plays an important role in clarification also ability to maintain organoleptic properties and quality of nutrients. The usage of enzymes in the industry is costly and some measures should be taken to allow the enzyme to be used several times without altering its efficiency. In this research the commercial pectinase enzyme was immobilized on calcium alginate beads. Free and immobilized enzymes activities in different temperatures and pH were determined. Then storage stability and reusability of enzyme were investigated. For optimized clarification of tomato juice by immobilized enzyme, the response surface methodology was used. Three factors including temperature (30-45°C), time (15-45 min) and enzyme concentration (2-6%) in 3 levels were used to evaluate the effect of parameters on turbidity of tomato juice as a model system, the importance of interacting the effects of factors also determined. Optimization has been conducted to achieve the lowest turbidity of tomato juice at the lowest used enzyme. Optimized conditions achieved by concentration of immobilized enzyme 2%, temperature 45◦C and time 45min, and with yield of clarification 27/09 times for tomato juice. Results showed that the best temperature and pH for free and immobilized enzymes were 45°C and 3, respectively.




کلیدواژه‌ها English

Pectinase
Clarification
Tomato juice
response surface methodology
Optimization
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