تأثیر پکتین با گروه‌های متوکسیل پایین بر ویژگی‌های ساختاری گویچه‌های چربی خامه سنگین: مطالعه فاز پراکنده مبتنی بر اندازه و مورفولوژی ذرات

نویسندگان
هوشنگ کاملان 1
مصطفی مظاهری طهرانی 2
محمدرضا عدالتیان دوم 3
سید محمد علی رضوی 2
محمد حسین حداد خداپرست 4
1 دانشجوی دکتری علوم و صنایع غذایی، دانشگاه فردوسی مشهد، ایران.
2 استاد ، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
3 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
4 استاد بازنشسته، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
10.52547/fsct.18.116.91
چکیده
در این پژوهش تأثیر افزودن پکتین با گروه­های متوکسیل پایین در چهار سطح صفر، 2/0، 4/0 و 6/0 درصد بر ویژگی‏های ساختاری گویچه­های چربی خامه سنگین (45 درصد چربی) بررسی شد. مطالعه ساختاری فاز پراکنده با استفاده از روش اندازه‏گیری توزیع پراکنش ذرات و بررسی مورفولوژی گویچه­ها با کمک تصاویر میکروسکوپ نوری صورت گرفت. نتایج نشان‏دهنده تأثیرگذاری حضور پکتین با گروه­های متوکسیل پایین بر اندازه و الگوی توزیع گویچه­های چربی خامه بود. به طوری که متوسط اندازه حجم- سطح گویچه­های چربی از 28/2 (خامه سنگین فاقد پکتین) به 65/4 میکرومتر(نمونه حاوی 6/0 درصد پکتین با گروه­های متوکسیل پایین)رسید. تصاویر میکروسکوپ نوری نیز بیانگر تغییر مورفولوژی گویچه­ها از فرم کروی و منفرد در محیط به سمت ذرات توده­ای تجمع یافته بود. از سوی دیگر تصاویر پردازش شده نشان‏دهنده افزایش ناهمگونی اندازه ذرات با افزایش سطح پکتین با گروه­های متوکسیل بود. همچنین بعد برخال به عنوان شاخصی برای کمی کردن بی­نظمی بر مبنای تصاویر میکروسکوپی محاسبه شد. نتایج نشان داد بعد برخال با افزایش سطح پکتین با گروه­های متوکسیل پایین در خامه افزایش یافت. در نهایت رابطه­ای با ضریب تبیین بالا میان تغییرات در اندازه ذرات اندازه‏گیری شده با بعد برخال محاسبه شده از روی تصاویر میکروسکوپی حاصل شد.
کلیدواژه‌ها
خامه
پکتین با گروه‌های متوکسیل پایین
توزیع اندازه ذرات
تصاویر میکروسکوپی
بعد برخال

موضوعات

عنوان مقاله English

Effect of low methoxyl pectin on the structural properties of the fat globules of cream: study of dispersed phase by size and morphology of particles

نویسندگان English

Hooshang Kamelan 1
mostafa mazaheritehrani 2
Mohammad Reza edalatiane 3
Seyed Mohammad Ali Razavi 2
Mohammad hossein Haddad khodaparast 4
1 food science and technology, Ferdowsi university of Mashhad
2 Food science and technology, Ferdowsi university of mashhad
3 Food science and technology,Ferdowsi university of Mashhad
4 food science and technology, Ferdowsi university of Mashhad
چکیده English

In this study, the effect of low methoxyl pectin addition oi the three levels including 0.2, 0.4 and 0.6% on the structural properties of cream with 45% fat globules was investigated. Structural study of the dispersed phase was performed using particle size distribution method and the morphological properties evaluated by optical microscopic images. The results show the effectiveness of low methoxyl pectin on the size distribution of fat globules in the cream. The mean volume-surface of ​​fat globules in pectin-free cream increased from 2.28 to 4.65 μm in the sample with 0.6% low methoxyl pectin. Optical microscopic images demonstrated the morphological of fat globules change from spherical and solitary to the agglomerated form. On the other hand, increasing of low methoxyl pectin levels caused to increase the irregularity of particles size distribution in the images obtained from microscopic observation. Fractal dimension was calculated as an indicator for complexity quantification based on microscopic images. An increase in fractal parameter observed with increasing levels of low methoxyl pectin in the cream. On the other hand, a relationship with high coefficient of determination was observed between the changes in particle size and fractal dimension.

کلیدواژه‌ها English

Cream
Low methoxyl pectin
Particle size distribution
Microscopic imeges
Fractal dimension
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