فعالیت سطحی و بین‌ سطحی کانژوگه ایزوله پروتئین آب‌پنیر-صمغ ژلان بعنوان تابعی از درجه پلیمریزاسیون

نویسندگان
مجید نوش کام
مهدی وریدی
گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
10.52547/fsct.18.118.15
چکیده
این مطالعه با هدف تعیین تأثیر درجه پلیمریزاسیون واکنش مایلارد بر ویژگی‌های عملکردی ایزوله پروتئین آب‌پنیر صورت پذیرفت. کانژوگه ایزوله پروتئین آب‌پنیر-صمغ ژلان از طریق واکنش مایلارد تولید و نسبت جذبی محصولات حدواسط به نهایی (A294nm/A420nm)، که بعنوان شاخص درجه پلیمریزاسیون واکنش مایلارد در نظر گرفته می‌شود، بررسی شد. کانژوگه‏ های ایزوله پروتئین آب‌پنیر-صمغ ژلان سپس با استفاده از روش خوشه‌بندی K-means به سه خوشه درجه پلیمریزاسیون پایین، متوسط و بالا تقسیم‌بندی و فعالیت بین‏ سطحی (قابلیت کاهش کشش بین ‏سطحی، فعالیت امولسیفایری و پایداری امولسیون) و سطحی (ظرفیت کف کنندگی و پایداری کف) آن‌ها بررسی گردید. کشش بین‏ سطحی بین دو فاز روغن و آب بطور مؤثرتری توسط کانژوگه ایزوله پروتئین آب‌پنیر-صمغ ژلان با درجه پلیمریزاسیون متوسط کاهش یافت که بیانگر سرعت جذب بالاتر این کانژوگه به فضای بین‏ سطحی (فعالیت امولسیفایری بیشتر)، تشکیل لایه ضخیم ویسکوالاستیک در فضای بین‏ سطحی و متعاقباً افزایش پایداری امولسیون از طریق دافعه استری می‌باشد. اگرچه ظرفیت کف کنندگی بطور معنی‌داری تحت تأثیر درجه پلیمریزاسیون قرار نگرفت (p>0.05)، اما پایداری کف در حضور کانژوگه‏ ی با درجه پلیمریزاسیون متوسط بطور معنی‌داری بالاتر از کف پایدار شده با سایر کانژوگه‏ ها بود (p<0.05). بنابراین درجه پلیمریزاسیون متوسطی جهت بهبود ویژگی‌های عملکردی پروتئین آب‌پنیر به منظور افزایش کاربرد صنعتی آن مورد نیاز است.
کلیدواژه‌ها
واکنش مایلارد
درجه پلیمریزاسیون
پروتئین آب‌پنیر
ژلان
ویژگی عملکردی

موضوعات

عنوان مقاله English

Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree

نویسندگان English

Majid Nooshkam
Mehdi Varidi
Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran.
چکیده English

This study was aimed to investigate the effect of Maillard reaction polymerization degree (PD) on functional properties of whey protein isolate. The whey protein isolate-gellan gum conjugate was synthesized by the Maillard reaction and the intermediate-to-final products absorption ratio (A294nm/A420nm), as the index of Maillard reaction PD, was evaluated. The whey protein isolate-gellan gum conjugates were then classified into three low, medium, and high PD using K-means clustering method, and their interfacial activity (interfacial tension reduction ability, emulsifying activity, and emulsion stability) and surface activity (foaming capacity and foam stability) were investigated. Interfacial tension at oil/water interface was reduced more efficiently by the medium PD whey protein isolate-gellan conjugate, indicating its higher adsorption rate to the interface (higher emulsifying activity), ability to form a viscoelastic thick layer at interface, and consequently increase the emulsion stability through steric repulsion. Although, foaming capacity was not significantly influenced by the PD (p>0.05), the foam stability in the presence of medium PD conjugate was significantly higher than the foams stabilized by other conjugates (p<0.05). Therefore, a medium PD is needed to improve the functional properties of whey protein and increase its industrial applications.

کلیدواژه‌ها English

Maillard reaction
Polymerization degree
Whey protein
Gellan
Functional property
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