بررسی اثر پپتیدهای زیست فعال گیاه آمارانت (Amaranthus hypochondriacus ) بر ویژگی های نان باگت

نویسندگان
نیره کریمی 1
فریبا زینالی 2
محمود رضازاده باری 3
مهدی نیکو 4
فروغ محترمی 5
مهدی کدیور 6
1 دانشجوی دکتری، علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران.
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران.
3 استاد تمام، گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران.
4 دانشیار، گروه پاتوبیولوژی، پژوهشکده آرتمیا و آبزی‌پروری، دانشگاه ارومیه، ارومیه، ایران.
5 استادیار، گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران.
6 استاد تمام، گروه علوم و صنایع غذایی، دانشگاه صنعتی اصفهان، اصفهان، ایران.
10.52547/fsct.19.122.101
چکیده
چکیده

پپیتدهای زیست فعال بخش­های پروتئینی ویژه­ای هستند که بر عملکرد و سلامت بدن انسان تاثیر به سزایی دارند. در این مطالعه تاثیر پروتئین­ها و پپتیدهای حاصل از هیدرولیز پروتئین­های آمارانت (پروتئین کل، آلبومین و ‌گلوبولین) در مقادیر ۱ تا ۵ درصد و زمان­های مختلف هیدرولیز (۵/۰، ۵/۱، ۳ و ۵ ساعت) بر خواص خمیرترش و کیفیت نان بررسی شد. نتایج نشان داد که پپتیدهای حاصل از هیدرولیز پروتئین کل آمارانت در زمان ۳ ساعت دارای بیشترین تاثیر بر رشد لاکتوباسیلوس پلانتاروم (PTCC 1896) (۴۰/۱۱ Log CFU/mL) و ساکارومایسس سرویزیه (PTCC 5052) (۳۲/۸ Log CFU/mL) در شرایط آزمایشگاهی بود. این میکروب­ها فلور اصلی خمیرترش هستند و مقادیر مختلف پپتید نسبت به نمونه­ی شاهد بر رشد آن­ها از نظر آماری تفاوت معنی­داری داشت. میزان اسیدیته قابل تیتر و pH‌ پس از ۱۶ ساعت تخمیر در دمای ۳۰ درجه سانتی­گراد در خمیرترش حاوی ۵٪ پپتید به ترتیب، ۳۳/۱۳ میلی­لیتر NaOHو ۶/۴ بودند که نسبت به سایر تیمارها بیشتر بود. بیشترین میزان فعالیت آبی، حجم مخصوص، اسیدیته قابل تیتر و کمترین آنتالپی در نان تهیه شد از خمیرترش حاوی ۳٪ پپتید حاصل شد. بنابراین نان تولید شده از خمیرترش حاوی ۳٪ پپتید به عنوان بهترین تیمار جهت افزایش کیفیت نان انتخاب شد.
کلیدواژه‌ها
آمارانت
پروتئین هیدرولیز شده
خمیرترش
ویژگی‌های نان

موضوعات

عنوان مقاله English

The effect of biopeptieds of Amaranth (Amaranthus hypochondriacus) on quality of Baguette bread

نویسندگان English

nayereh karimi 1
fariba zeynali 2
Mahmoud Rezazadeh Bari 3
Mehdi Nikoo 4
Forogh Mohtarami 5
Mehdi Kadivar 6
1 PhD Student, Food Science and Technology, Urmia University, Urmia, Iran.
2 Associate Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran.
3 Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran.
4 Associate Professor, Department of Pathobiology, Artemia and Aquaculture Research Institute, Urmia University, Urmia, Iran.
5 Assistant Professor, Department of Food Science and Technology, Urmia University, Urmia, Iran.
6 Professor, Department of Food Science and Technology, Isfahan University of Technology, Isfahan, Iran.
چکیده English

Bioactive peptides are special protein components that have a significant effect on human body function. In this study, the effect of proteins and peptides resulting from the hydrolysis of amaranth proteins (total protein, albumin, and globulin) at levels 1 to 5% and different hydrolysis times (0.5, 1.5, 3, and 5 hours) on The properties of sourdough and the quality of bread were investigated. The results showed that the peptides obtained by hydrolysis of total amaranth protein in 3 hours had the greatest effect on the growth of Lactobacillus Plantarum (PTCC 1896) (11.40 Log CFU / mL) and Saccharomyces cerevisiae (PTCC 5052) (8.32 Log CFU / mL) in vitro. These microbes are the main flora of sourdough and different amounts of peptides on their growth were statistically significant compared to the control sample. The titratable acidity and pH ‌ after 16 hours of fermentation at 30 ° C in the wet dough containing 5% peptide were 13.33 mL NaOH and 4.6, respectively, which was higher than other treatments. The highest amount of water activity, specific volume, titratable acidity, and the lowest enthalpy in bread was prepared from sourdough containing 3% peptide. Therefore, bread made from sourdough containing 3% peptides was selected as the best treatment to increase the quality of bread.

کلیدواژه‌ها English

Amaranth
Hydrolyzed protein
Sourdough
bread characteristics
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