تاثیر شدت و زمان فراصوت بر روی راندمان و ویژگیهای عملکردی بتاگلوکان حاصل از آرد یولاف

نویسندگان
مریم شمشیرساز 1
علی معتمدزادگان 1
مهران اعلمی 2
مهدی شیخ عربی 3
1 دانشگاه علوم کشاورزی ومنابع طبیعی ساری
2 دانشگاه علوم کشاورزی ومنابع طبیعی گرگان
3 مرکز تحقیقات سلامت فراورده های غذایی، دارویی و طبیعی، دانشگاه علوم پزشکی گلستان، گرگان، ایران5- مرکز تحقیقات پزشکی سلولی و مولکولی، دانشگاه علوم پزشکی گلستان، گرگان، ایران
10.52547/fsct.17.109.117
چکیده
بتا گلوکان‌ها‌ پلی ساکاریدهای غیر نشاسته‌ای و هیدرو کلوئیدهای محلول در آب هستند، علاوه بر اهمیت تغذیه‌ای، نقش تکنولوژیکی به عنوان قوام دهنده، پایدار کننده، امولسیفایر، تشکیل دهنده ژل و جایگزین چربی در تولید فراوردهای لبنی، نانوایی، گوشتی، آرایشی، دارویی، صنایع شیمیایی و تولید خوراک دام کاربرد دارد. استخراج بتا گلوکان از غلات پیچیده است، استخراج با فراصوت نسبت به فرایند سنتی مزایایی ازجمله کاهش زمان استخراج، کاهش مصرف انرژی و حلال، راندمان بیشتر دارد. در این پژوهش تاثیر شدت امواج اولتراسونیک (0،50، 75 و100) درصد معادل با (0، 200، 300 و400) وات و زمان( 0، 5/3 و7) دقیقه بر روی راندمان، بازیافت، رنگ و ویژگی های عملکردی بتاگلوکان استخراجی بررسی شد. نتایج نشان داد، شدت و زمان امواج فراصوت بر روی راندمان و بازیافت، رنگ، پایداری امولسیون، ظرفیت نگهداری آب، حلالیت بتاگلوکان معنی دار بود (05/0p<). با افزایش شدت وزمان امواج فراصوت، راندمان، بازیافت،، پایداری امولسیون، ظرفیت نگهداری آب وحلالیت بتاگلوکان افزایش یافت. بیشترین راندمان استخراج (34/3%) و حلالیت (68/75%) در نمونه با شدت 400 وات در 7 دقیقه مشاهده شد، همچنین بیشترین بازیافت (04/52%)، پایداری امولسیون (06/69%)، ظرفیت نگهداری آب (g/g 21/13) در نمونه با شدت 300 وات در 7 دقیقه نسبت به شاهد بود و مولفه l* ( 66/76)، a* (2/3) و b*(2/3) بود.
کلیدواژه‌ها
بتاگلوکان
ویژگی عملکردی
راندمان
بازیافت
فراصوت

موضوعات

عنوان مقاله English

Effect of intensity and time ultrasound on yield and functional properties of extracted ß-glucan of oat flour

نویسندگان English

maryam shamshirsaz 1
Ali Motamedzadegan 1
Mehran Alami 2
Mehdi Sheykharabi 3
1 Sari Agricultural Sciences and Natural ResourcesUniversity
2 Gorgan university of Agricultural Sciences and Natural Resources University
3 .Food, drug,and natural paroducts Health Research Center,Golestan University of Medical Sciences, Gorgan, Iran5. Medical Cellular and Molecular Research Center, Golestan University of Medical Sciences, Gorgan, Iran
چکیده English

ß-glucans are non-starch polysaccharides and water soluble hydrocolloids, Apart from being nutritionally important, ß-glucans show an important technological role as thickening, stabilizing, emulsification, gel-forming component and fat substitute in the dairy products, bakeries, meats, pharmacy, cosmetics, and chemical industries, and feed production. The extraction of cereals ß-glucans is very difficult. Ultrasonic extraction, represents higher efficiency since this method is a cost- effective which shortens the extraction time ,energy and solvent consumption compared to conventional methods..in this study the effect of intensity and time at four different powers (0, 200, 300, 400 w) in three time (0, 3.5 and 7 min) intrevals were investigated on the yield, recovery, color and the functional properties of extracted ß-glucan.The results showed that the intensity and time of ultrasound were significant on yield, recovery, color, emulsion stability, water holding capacity, solubility ß-glucan (p<0.05). With increasing ultrasonic intensity and time, extracted ß-glucan yield, recovery, emulsion stability, water holding capacity increased. The highest extraction yield (3.34%), solubility (75.67%) were observed at power 400w for 7 minutes, Also the highest recovery (52.04%), emulsion stability (69.06%), water retention capacity (13.21 g /g), compared to blank sample at power 300w for 7 minutes . L* , a*and b* and were 76.66, 3.2, 3.2 respectively.

کلیدواژه‌ها English

: β -glucan
Functional properties
yield
Recovery
Ultrasonic
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