بهینه‌سازی شرایط هیدرولیز آنزیمی کنسانتره پروتئینی دانه طالبی (Cucumis melo var cantalupensis) جهت دستیابی به حداکثر فعالیت آنتی اکسیدانی.

نویسندگان
معصومه خسروی لاریجانی 1
علیرضا صادقی ماهونک 2
محمد قربانی 3
هدی شهیری طبرستانی 4
1 دانشجوی کارشناسی‌ارشد شیمی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 استاد گروه علوم و صنایع غذایی ، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
3 دانشیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
4 استادیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.52547/fsct.19.124.285
چکیده
در این پژوهش، هیدرولیز پروتئین دانه طالبی (Cucumis melo var cantalupensis) توسط آنزیم آلکالاز به‌منظور دست‌یابی به پپتیدهای زیست‌فعال دارای حداکثر قدرت ضداکسایش (فعالیت مهار رادیکال DPPH ، قدرت احیاکنندگی یون آهن (III))، انجام گرفت. در این هدف، از روش سطح‌پاسخ و طرح مرکب مرکزی با سطوح متغیرهای مستقل نسبت آنزیم به سوبسترا (E/S) 3/25 % - 0/25 % ، زمان هیدرولیز min 210- 30 ، دمای C° 55-C° 30 برای آنزیم آلکالاز استفاده‌شد. تیمار بهینه توسط نرم‌افزار برای پروتئین‌های هیدرولیزشده ، نسبت آنزیم به سوبسترای (E/S) 0/86، زمان هیدرولیز min 173/51 و دمایC° 49/93 تعیین شد. R2 و R2- تعدیل شده برای فعالیت مهار رادیکال DPPH به‌ترتیب0/80 و 0/58 و قدرت احیاکنندگی یون آهن(III)به‌ترتیب 0/96 و 0/91 به‌دست آمد. این نتایج گویای این است که مدل برازش شده توصیف نسبتا مناسبی از پراکندگی داده‌ها داشته‌ است. بر روی غلظت‌های ppm 200-50 از تیمار بهینه، آزمون های آنتی‌اکسیدانی انجام گرفت که پاسخ‌ها نشان‌دهنده تاثیر مثبت غلظت بر خصوصیات آنتی‌اکسیدانی بود و در تمامی نمونه‌ها پروتئین هیدرولیزشده با آلکالاز خصوصیات آنتی‌اکسیدانی بیشتری نسبت به پروتئین هیدرولیزنشده نشان دادند، اما از فعالیت انتی‌اکسیدانی اسیدآسکوربیک به‌ عنوان کنترل مثبت، کمتر بودند. ویژگی ضداکسایشی پپتیدهای زیست‌فعال، امکان استفاده از آن‌ها را به‌عنوان جایگزین طبیعی به‌جای ترکیبات ضداکسایش رایج در صنعت غذا میسر می‌سازد.
کلیدواژه‌ها
: پروتئین دانه طالبی
روش سطح‌پاسخ
هیدرولیز آنزیمی
ویژگی‌های آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Optimization of enzymatic hydrolysis conditions of contalupe (Cucumis melo var cantalupensis) seed protein Concentrate to achieve maximum antioxidant activity

نویسندگان English

masoomeh khosravi larijany 1
Alireza Sadeghi Mahoonak 2
Mohammad Ghorbani 3
Hoda Shahiri Tabarestany 4
1 Student of Gorgan University Of Agricultural Sciences and Natural Resources
2 professor of Gorgan University of Agricultural Science and Natural Resources
3 Associate professor of Gorgan University of Agricultural Science and Natural Resources
4 Assistant professor of Gorgan University of Agricultural Science and Natural Resources
چکیده English

In this study, cantaloupe seed protein (Cucumis melo var cantalupensis) were used to obtain bioactive peptides with maximum antioxidant power (DPPH radical scavenging activity and reducing power for alkalase treatment,. For this purpose, in this study, the surface response methodology and central composite design with different levels of independent variables of enzyme to substrate ratio (E / S) 0.25%-3.25% , hydrolysis time 30-210 min, temperature 30C°-55 °C for alkalase enzyme. Optimal condition treatment obtained as enzyme to substrate ratio (E / S) 0.86, hydrolysis time 173.51 min and temperature 49.93 °C and adjasted- R2 for DPPH radical scavenging activity were 0.80 and 0.58, respectively, and for Fe2+ reducing power were 0.96 and 0.91 (alkalase treatment), respectively. respectively, indicating that the fitted model had a relatively good description of the data distribution. Antioxidant tests were performed using different concentrations of 50-200 ppm of the optimal treatment, and the results showed a positive effect of concentration on antioxidant properties. In all samples, hydrolyzed protein with alkalase showed higher antioxidant properties compared to, but was lower than the antioxidant activity of ascorbic acid as a positive control. The antioxidant properties of bioactive peptides make it possible to use them as a natural alternative to common antioxidant compounds in the food industry.

کلیدواژه‌ها English

Cantaloupe Seed Protein
Surface Response Methodolog
enzymatic hydrolysis
Antioxidant properties
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