تولید آبکافته زیست فعال از گلوتن گندم با عصاره گیاه کارده

نویسندگان
فرناز خسروی 1
محمد حسین عزیزی 2
رضوان موسوی ندوشن 3
محمد ربانی 3
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران.
2 استاد، گروه علوم و صنایع غذایی، دانشگاه تربیت مدرس، تهران، ایران.
3 استادیار، گروه علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد تهران شمال، تهران، ایران.
10.52547/fsct.18.117.155
چکیده
در این تحقیق از عصاره گیاه کارده، جهت تولید پپتیدهای زیست فعال از گلوتن گندم استفاده گردید و خواص بیولوژیکی و خواص عملکردی اجزای تولیدی بررسی گردید. نتایج نشان داد گیاه کارده در pH 5 و دمای 45 درجه دارای بالاترین میزان فعالیت خود (3/7 U/ml) می باشد. تمامی پپتیدها خواص ضداکسایشی مطلوبی داشتند ولی پپتیدهای با وزن مولکولی کمتر از 3 کیلودالتون دارای بالاترین خواص ضداکسایشی بودند. این پپتیدها قابلیت مهارکنندگی رادیکال های DPPH (mol TE/g 64µ/2 85±/65) و ABTS• ( µ mol TE/g 05/±2 81/295) را دارند و جز کوچکتر از 100 کیلودالتون دارای کمترین خاصیت ضد اکسایشی است. جز F2 با داشتن 48/0 ±3/86 و پس از آن جز F3 با داشتن 11/3 ±3/76 توانایی مهار آنزیم ACE را داشت. آبکافته های F1 (با وزن مولکولی کمتر از 3 کیلودالتون) دارای قدرت بازدارندگی بر تمامی باکتری های مورد بررسی را داشت در حالیکه F4 اثری بر رشد پاتوژن ها نداشت. خواص عملکردی نشان داد که حلالیت آبکافته ها در محیط اسیدی در تمامی نمونه ها کاهش یافت و در PH 4و 7 با افزایش وزن مولکولی میزان حلالیت نمونه ها افزایش معناداری پیدا کرد، همچنین با افزایش وزن مولکولی، قدرت ایجاد امولسیون کاهش می یابد ولی قدرت تشکیل کف و پایداری امولسیون و کف افزایش می یابد. نتایج نشان می‌دهد که آبکافته‌های تولیدی گلوتن حاصل از ضایعات کارخانجات تولید نشاسته، پتانسیل بالایی جهت استفاده در سایر صنایع را داراست.
کلیدواژه‌ها
گیاه کارده
آبکافته
گلوتن
خواص بیولوژیکی
خواص عملکردی

موضوعات

عنوان مقاله English

Production of wheat gluten bioactive peptides by Biarum carduchcorum extract

نویسنده English

farnaz khosravi 1
1 phD student of Islamic azad university of tehran north
چکیده English

Production of bioactive peptides from wheat gluten by Biarum carduchcorum extract and the biological and functional capacity were investigated in the present study. Results showed that Biarum carduchcorum have the highest protease activity in (5, 45) pH and temperature, respectively. All fractions obtained (F1:˂3, F2: 3-30, F3: 30-100, F4> 100 kDa) exhibited antioxidant activity, However F1 registered the highest DPPH scavenging activity (65.85±2.64 µmol TE/g) and reducing power ABTS (295.81±2.05 µmol TE/g) and F4 have the lowest antioxidant activity. The highest ACE-inhibitory activity was F2 (86.3%) and F3 (76.3%). F1 Fractions showed an appropriate inhibitory effect on tested bacteria while total extract of F4 had no inhibitory activity against pathogens. Functional properties suggested that the solubility of hydrolysates in all samples decreased in acidic pH but as molecular weight of hydrolysates fractions increased, solubility of hydrolysate in pH (4, 7) increased significantly. Emulsifying activity index decreased and foaming and emulsion stability index increased. It seems that hydrolysates of gluten, by-product of starch industry, have a good potential biotechnological alternative for the industry.

کلیدواژه‌ها English

Biarum carduchcorum
hydrolysate
Gluten
Biological properties
Functional properties
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