بررسی اثر ژلاتین بر ویژگی‌های کف پروتئین‌های سدیم کازئینات و آلبومین

نویسندگان
اعظم ستاری 1
مریم اسفندیاری 2
فریال خادمی 1
حدیثه باقری 3
1 دانشگاه علوم کشاورزی ومنابع طبیعی ساری
2 دانشگاه غیر انتفاعی تجن
3 دانشگاه آزاد اسلامی واحد ساری
10.52547/fsct.18.117.217
چکیده
بسیاری از مواد غذایی دارای ساختاری بر پایه سیستم کف بوده که پایداری آن ‏ها نقش مهمی در خصوصیات بافتی، ساختاری و بازارپسندی این محصولات دارد. در صنعت غذا از پلی ساکارید‏‏هایی نظیر صمغ ‏‏ها و ژلاتین جهت پایدار نمودن سیستم‌های غذایی بر پایه کف استفاده می‏شود. به این منظور اثر غلظت‌های مختلف ژلاتین(1، 2 و 3%) بر ویژگی ‏های تولید کف پروتئین-های آلبومین و سدیم کازئینات (1 و 2%) بررسی شد. در این پژوهش میزان افزایش حجم، جزء حجمی کف و سرعت زهکشی بررسی شد و همچنین از پردازش تصویر جهت بررسی تخلخل، بعد برخالی، انتروپی و میزان کروی بودن حباب‌‏ها استفاده گردید. مشاهدات نشان داد که افزایش غلظت ژلاتین باعث کاهش تخلخل، انتروپی، بعد برخالی، سرعت زهکشی، جزء حجمی کف و اورران شد. افزایش غلظت پروتئین نیز باعث افزایش تخلخل، اورران، کرویت و بعد برخالی شد در حالی که اندازه حباب کاهش یافت. نتایج این تحقیق نشان داد که می‌توان از غلظت‌های مختلف ژلاتین برای پایدارسازی سیستم‌‏های غذایی حاوی کف استفاده نمود.
کلیدواژه‌ها
ژلاتین
آلبومین
سدیم کازئینات
پردازش تصویر

موضوعات

عنوان مقاله English

Study effect of gelatin on foaming properties of albumin and sodium caseinate proteins

نویسندگان English

Azam Sattari 1
Mariam Esfandiari 2
Feryal Khademi 1
hadis bagheri 3
1 Sari Agriculture Sciences and Natural Resources, Sari
2 Tajan institude, Qaemshahr
3 Islamic Azad University, Sari
چکیده English

Many foods have a structures base on foam; hence their stability has a key role in their textural, structural and acceptance properties. In food industrials, polysaccharides such as gums and gelatin use as stabilizer in foam-based food system. In this research effect of gelatin (1, 2, 3%) on foaming properties of albumin and sodium caseinatate (1 and 2%) has been investigated. Overrun, foam value fraction and drainage have been measured and also image processing used for evaluate porosity, fractal count, entropy and sphericity. Result showed that adding gelatin decreased porosity, entropy, fractal count, drainage, foam value fraction on and overrun. Adding protein caused porosity, overrun, fractal count and circularity increased while bubble size decreased. Therefore, we can use various amount of gelatin for stabilizing foam-base food.

کلیدواژه‌ها English

Gelatin
albumin
Sodium Caseinate
Image processing
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