بررسی تاثیر توان و زمان فرایند فراصوت بر استخراج ایزوله پروتئین از جوانه ماش

نویسندگان
شهره واحد 1
حسین عباس تبار اهنگر 2
مولود نورانی 3
سمیه تقیان دینانی 4
مجتبی نصر اصفهانی 5
1 علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد نجف آباد، نجف آباد، ایران
2 دانشکده شیمی، داشنگاه آزاد اسلامی واحد نجف آباد، نجف آباد، ایران
3 گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان
4 دانشکده فنی، دانشگاه آزاد اسلامی واحد شهرضا، شهرضا، ایران
5 دانشکده شیمی، داشنگاه آزاد اسلامی واحد نجف آباد، نجف آباد، ایران،
10.22034/FSCT.19.125.283
چکیده
در این تحقیق استخراج پروتئین از جوانه ماش با استفاده از پیش­تیمار فراصوت در ترکیب با فرایندهای استخراج قلیایی و رسوب اسیدی انجام شد و اثر توان فراصوت (0، 50، 100، 150، 200، 250 و 300 وات) و زمان فراصوت (10، 20، 30 و 40 دقیقه) بر ویژگی­های ساختاری و عملکردی ایزوله پروتئین جوانه ماش بررسی گردید. نتایج نشان داد که بیشترین راندمان استخراج، حلالیت پروتئین، ظرفیت نگهداری آب، ظرفیت جذب روغن، و ظرفیت کف­کنندگی مربوط به توان 300 وات و زمان 30 دقیقه فراصوت می­باشد. طیف سنجی مادون قرمز تبدیل فوریه پروتئین­های استخراج شده نشاندهنده عدم تخریب گروه­های عملکردی طی فرایند فراصوت بود. به علاوه آنالیز گرماسنج روبشی تفاضلی نشان داد که زمان بیشتر و توان بالاتر فرایند فراصوت سبب دناتوره شدن پروتئین­ها شد. بر اساس تصاویر میکروسکوپ الکترونی مشخص شد که در زمان­های طولانی و توان­های بالاتر فراصوت، فضاهای خالی و منافذ زیادی در کیک جوانه ماش باقی­مانده وجود داشت. نتایج به­دست آمده در این تحقیق نشان داد که استفاده از فراصوت-به عنوان یک تکنولوژی سبز- سبب بهبود ویژگی­های عملکردی پروتئین جوانه ماش برای استفاده در مواد غذایی شد.
کلیدواژه‌ها
جوانه ماش
فراصوت
ایزوله پروتئینی
ویژگی‌های عملکردی

موضوعات

عنوان مقاله English

The effect of ultrasonication power and time on extraction of protein isolate from sprouted mung bean

نویسندگان English

Shohreh Vahed 1
hossein abbastabar ahangar 2
Moloud Nourani 3
Somayeh Taghian Dinani 4
Mojtaba Nasr Esfahani 5
1 Department of Food Science and Technology, Najafabad Branch, Islamic Azad University, Najafabad
2 Department of Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran
3 Department of Food Science and Technology, College of Agriculture and Natural Resources, Isfahan (Khorasgan) Branch, Isfahan, Iran
4 Department of Food Science, Shahreza Branch, Islamic Azad University, Shahreza, Iran
5 Department of Chemistry, Najafabad Branch, Islamic Azad University, Najafabad, Iran
چکیده English

In this research, the extraction of protein from sprouted mung bean was conducted by the combination of ultrasound pretreatment, alkaline extraction and acid precipitation processes and the effects of sonication power (0, 50, 100, 150, 200, 250 and 300 W) and sonication time (10, 20, 30 and 40 min) on the structural and functional properties of the sprouted mung bean protein isolate (SMPI) were investigated. The results showed that the maximum extraction yield, protein solubility, water holding capacity (WHC), oil absorption capacity (OAC) and foaming capacity (FC) were reached in sonication power and the extraction time of 300 W and 30 min, respectively. Fourier transform infrared (FTIR) spectroscopy of the extracted proteins showed no destruction of the functional groups of the extracts during the sonication process. In addition, differential scanning calorimeter (DSC) analysis showed that longer sonication time and higher power of sonication led to more denaturation of proteins. Scanning electron microscopy (SEM) images illustrated considerable inter space and pores in the remaining sprouted mung bean cake at longer time and higher power of sonication. Based on the results, the functional properties of SMPI for use as a food ingredient could be enhanced by sonication, which is a green extraction process.

کلیدواژه‌ها English

Mung bean sprout
Sonication
Protein isolate
Functional properties
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