اثر میکروکپسولاسیون آنزیم فیتاز و آلفا آمیلاز بر ویژگی های شیمیایی،فیزیکی،میکروبی و حسی نان تست سبوس دار

نویسندگان
زکریا حسینچی قره آغاج 1
محمد حسین عزیزی تبریززاد 2
غلامحسن اسدی 3
رضا عزیزی نژاد 4
1 دانشجوی دکتری علوم و صنایع غذایی میکروبیولوژی مواد غذایی،گروه علوم و صنایع غذایی،واحد علوم وتحقیقات،دانشگاه آزاد اسلامی، تهران، ایران.
2 استاد،گروه علوم و مهندسی صنایع غذایی ، دانشگاه تربیت مدرس تهران،
3 استادیار،گروه علوموصنایع غذایی، واحد علوم وتحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
4 استادیار،گروه به نژادی و بیوتکنولوژی، واحد علوم وتحقیقات، دانشگاه آزاد اسلامی، تهران، ایران.
10.52547/fsct.19.124.79
چکیده
با توجه به اهمیت نان در سبد غذایی مردم جهان، توجه به افزایش خواص تغذیه ای این فراورده از اهمیت بالایی برخوردار است. با هدف کاهش محتوای فیتیک اسید و افزایش مدت زمان ماندگاری، در این پژوهش تلاش شد که تاثیر فرایند ریزپوشانی آنزیم های آمیلاز و فیتاز در نان بررسی شود. خواص شیمیایی، فیزیکی، میکروبی و حسی نمونه های نان تست حاوی سبوس حاوی آنزیم آزاد و آنزیم ریزپوشانی شده با نمونه کنترل(نان تست سبوس دار و فاقد آنزیم) مقایسه شد و نتایج نشان داد که نمونه های حاوی آنزیم آزاد و ریزپوشانی شده، میزان فیتیک اسید کمتری را نسبت به نمونه کنترل داشته است(p≤0.05). میزان حجم مخصوص و تخلخل نمونه های حاوی آنریم آزاد و ریزپوشانی شده بیشتر و میزان ویسکوزیته آن ها کمتر از نمونه کنترل بوده است(p≤0.05). نمونه های حاوی آنزیم کمترین میزان روشنایی و بیشترین میزان پارامترهای قرمزی و زردی را نسبت به کنترل داشته است(p≤0.05). نمونه های کنترل میزان باکتری های مزوفیل و کپک و مخمر کمتری را داشته است و نمونه حاوی آنزیم ریزپوشانی شده بیشترین امتیاز حسی را تا روز پنجم آزمون نشان داده است(p≤0.05). نتایج نشان داد که استفاده از آنزیم ریزپوشانی شده نسبت به نمونه حاوی آنزیم آزاد میزان فیتیک اسید بیشتری را داشته است اما در سایر نتایج تفاوت بین نمونه ریزپوشانی شده و آزاد وجود نداشته است و استفاده از آنزیم ریزپوشانی شده در مدت زمان نگهداری امتیاز خواص حسی بالاتری را نسبت به نمونه های دیگر داشته است و می توان از آن در افزایش بهبود کیفیت نان تست حاوی سبوس استفاده کرد.
کلیدواژه‌ها
آنزیم آمیلاز
آنزیم فیتاز
فرایند ریزپوشانی
نان تست حاوی سبوس

موضوعات

عنوان مقاله English

Effect of phytase and alpha-amylase microencapsulation on chemical, physical, microbial and sensory properties of whole-grain toast

نویسندگان English

zakarya Hosseinchi Gharehaghaj 1
Mohammed Hussain Azizi Tabrizzad 2
gholamhassan asadi 3
Reza Azizinezhad 4
1 PhD Student in Food Science and Technology, Food Microbiology, Faculty of Agricultural Sciences and Food Industry,Islamic Azad University, Science and Research Branch, Tehran, Iran
2 Full time professor of food industry at Tarbiat Modares University of Tehran
3 Faculty Member and Assistant Professor, Department of Food Science and Technology, Faculty of Agricultural Sciences and Food Industry, Science and Research Branch, Islamic Azad University, Tehran Iran, Islamic Republic Of
4 Academic Member and Assistant Professor, Department of Biotechnology and Plant Breeding Department College of Agricultural Sciences and Food Industries, Science and Research Branch, Islamic Azad University, Tehran, Iran
چکیده English

Due to the importance of bread in the diet of the worldchr('39')s people, it is vital to pay attention to increasing the nutritional properties of this product. In order to reduce the content of phytic acid and increase the shelf life, in this study, an attempt was made to investigate the effect of microencapsulation of amylase and phytase enzymes in bread. Chemical, physical, microbial, and sensory properties of whole-grain toast containing microencapsulated enzymes and free enzymes toasts were compared with the control sample (whole-grain toast and no enzyme). The results showed that samples containing free and encapsulated enzymes had less Phytic acid than the control sample (p≤0.05). The specific volume and porosity of the samples containing free and microencapsulated enzymes were higher, and their viscosity was lower than the control sample (p≤0.05). Samples containing enzymes had the lowest brightness, redness, and yellowness parameters than the control (p≤0.05). Control samples had lower numbers of mesophilic bacteria, mold, and yeast, and the samples containing the microencapsulated enzyme showed the highest sensory score by the fifth day of the test (p≤0.05). The results showed that encapsulated enzyme had a higher amount of phytic acid than the sample containing free enzyme. However, in other results, there was no difference between the microencapsulated and free samples, and the use of microencapsulated enzymes during storage led to Increasing the score of sensory properties, and it can be used to increase the quality of toast containing bran.

کلیدواژه‌ها English

Toast containing whole-grain
Amylase enzyme
Phytase enzyme
Encapsulation process
1- -Hafiz, M., Shaykh al-Islami, Z. (2021). Optimization of bulk bread formula containing Persian and basil gums. Iranian Journal of Food Science and Technology Research. 16(4), 395-40
2- Movahed, S., Jorfa, S., Ahmadi Chenarban, H. (2013). Investigation of rheological and organoleptic properties of dough-containing breads containing banana flour. Iranian Journal of Food Science and Industry Research. 9 (4): 359-365.
3- Woo, S. H., Shin, Y. J., Jeong, H. M., Kim, J. S., Ko, D. S., Hong, J. S., ... & Shim, J. H. (2020). Effects of maltogenic amylase from Lactobacillus plantarum on retrogradation of bread. Journal of Cereal Science, 93, 102976.‌
4- Chang, Y., Yang, J., Jiang, L., Ren, L., & Zhou, J. (2019). Chain Length Distribution of β‐amylase Treated Potato Starch and Its Effect on Properties of Starch Nanoparticles Obtained by Nanoprecipitation. Starch‐Stärke, 71(9-10), 1800321.‌
5- Grewal, N., Faubion, J., Feng, G., Kaufman, R. C., Wilson, J. D., & Shi, Y. C. (2015). Structure of waxy maize starch hydrolyzed by maltogenic α-amylase in relation to its retrogradation. Journal of agricultural and food chemistry, 63(16), 4196-4201.‌
6- Greiner, R., & Konietzny, U. (2006). Phytase for food application. Food Technology & Biotechnology, 44(2).‌
7- Guo, J., Zhang, J., Zhang, Q., Jiang, N., & Wei, J. (2013). Fabrication of cholesteric liquid crystal microcapsulates by interfacial polymerization and potential as photonic materials. RSC advances, 3(44), 21620-21627.‌
8- Maciulyte, S., Kochane, T., & Budriene, S. (2015). Microencapsulation of maltogenic α-amylase in poly (urethane–urea) shell: inverse emulsion method. Journal of microencapsulation, 32(6), 547-558.‌
9- Haghighat-Kharazi, S., Milani, J. M., Kasaai, M. R., & Khajeh, K. (2018). Microencapsulation of α-amylase in beeswax and its application in gluten-free bread as an anti-staling agent. LWT, 92, 73-79.‌
10- Kostyuchenko, M., Martirosyan, V., Nosova, M., Dremucheva, G., Nevskaya, E., & Savkina, O. (2021). Effects of α-amylase, endo-xylanase and exoprotease combination on dough properties and bread quality. Agronomy Research 19(S3), 1234–1248.
11- Kim, H. J., & Yoo, S. H. (2020). Effects of combined α-amylase and endo-xylanase treatments on the properties of fresh and frozen doughs and final breads. Polymers, 12(6), 1349.‌
12- AACC. Approved Methods of the American Association of Cereal Chemists. 2000. 10th Ed., Vol. 2. American Association of Cereal Chemists, St. Paul, MN.
13- - Ghanbari, M. Shahedi,V. (2008). Quality on the baking time and temperature The effect of Taftoon bread staleness, speed and. Journal of Agricultural Technologies and Sciences Resources and Natural Issue No. 43, 333-327
14- Turabi E, GulumSumnu Sahin S. (2010). Quantitative analysis of macro and micro-structure of gluten-free rice cakes containing different types of gums baked in different ovens. Food Hydrocolloid. 2010; 24: 755_762.
15- Kozlov Mutungi C, Unbehend G and Lindhauer MG. (2010). Modification of gluten – free sorghum batter and bread using maize, potato, cassava or rice starch, Food Science Technology 12(5):1-6.
16- Nasehi, B., Tahanejad, M. (2014). Investigation of chemical, sensory and microbial properties of flours produced in Khuzestan province. Quarterly Journal of Food Science and Technology. 11: (45) .84-77.
17- Mobini Dehkordi, M, Jafari Dehkordi, S, Saffar, B. (2017). Investigation of the characteristics and increase of amylase production in mutant strains of native Iranian bacillosiliconiformis. Biology of Microorganisms, 6 (21), 67-81.
18- Sadeghi, A., Shahidi, F., Mortazavi, A., Nasiri Mahallati, M., Beheshti, H. (2008). Optimization of maltodextrin production process using Termamyl alpha-amylase 2-x, https: // civilica. com / doc / 1218924
19- Liu, B. L., Rafiq, A., Tzeng, Y. M., & Rob, A. (1998). The induction and characterization of phytase and beyond. Enzyme and Microbial Technology, 22(5), 415-424.‌
20- Haghparast, H., Azizi, M., Sarhari, M. (2006). Effect of Agents and Fermentation Time on Phytic Acid Prevention of Bulk Bread, Iranian Journal of Food Science and Foodstuffs, Volume 4, Number 1, Pages 27-34
21- Almeida, F. N., & Stein, H. H. (2012). Effects of graded levels of microbial phytase on the standardized total tract digestibility of phosphorus in corn and corn coproducts fed to pigs. Journal of animal science, 90(4), 1262-1269.‌
22- Goesaert, H., Leman, P., Bijttebier, A., & Delcour, J. A. (2009). Antifirming effects of starch degrading enzymes in bread crumb. Journal of Agricultural and Food Chemistry, 57(6), 2346-2355.‌
23- Caballero, P. A., Gómez, M., & Rosell, C. M. (2007). Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of food engineering, 81(1), 42-53.‌
24- Ribotta, P. D., León, A. E., & Añón, M. C. (2001). Effect of freezing and frozen storage of doughs on bread quality. Journal of Agricultural and Food Chemistry, 49(2), 913-918.‌
25- Chen, Y., Eder, S., Schubert, S., Gorgerat, S., Boschet, E., Baltensperger, L., ... & Windhab, E. J. (2021). Influence of Amylase Addition on Bread Quality and Bread Staling. ACS Food Science & Technology, 1(6), 1143-1150.‌
26- Sahlström, S., & Bråthen, E. (1997). Effects of enzyme preparations for baking, mixing time and resting time on bread quality and bread staling. Food Chemistry, 58(1-2), 75-80.‌
27- sheikholeslami Z, Karimi M, Ghiafeh Davoodi M, Mahfouzi M. (2021).Effect of flour extraction rate and amylase and xylanase on texture and sensory properties of Barbari bread. FSCT; 17 (107) :51-65URL: http://fsct.modares.ac.ir/article-7-39681-fa.html
28- Katina, K., Salrnenkallio-Marttila, M., Partanen,R., Forssell, P., and Autio, K. (2006). Effects of sourdough and enzymes on staling of high-fiber wheat bread. Lebensm-Wiss. U- Technology, (LWT), 39, 479-491.
29- Shafi Soltani, M., Salehi far, M., Hashemi,M. (2014). The effect of using alpha-amylase enzyme with fungal origin on the quality characteristics of dough and toast. Journal of Innovation in Food Science and Technology. 6 (2): 43-54.
30- Pourmohammadi, K., Aalami, M., Amiri Aghdaei, S. (2009), Microbial transglutaminase enzyme (MTG) and its application in food industry, Regional Conference on Food and Biotechnology, Kermanshah, https://civilica.com/doc/
31- Wang, Y., & Caruso, F. (2005). Mesoporous silica spheres as supports for enzyme immobilization and encapsulation. Chemistry of Materials, 17(5), 953-961.