جدا سازی و بررسی خواص زیست فعال پپتید های حاصل از هیدرولیز آنزیمی آب پنیر سویا

نویسندگان
فاطمه مشایخ 1
رضوان پوراحمد 1
محمد رضا اسحاقی 1
بهروز اکبری آدرگانی 2
1 گروه صنایع غذایی، واحد ورامین- پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
2 مرکز تحقیقات آزمایشگاهی غذا و دارو، سازمان غذا و دارو، وزارت بهداشت، درمان و آموزش پزشکی، تهران
10.22034/FSCT.19.125.329
چکیده
امروزه توجه خاصی به استفاده از پپتیدهای زیست فعال در تولید غذاهای فراسودمند و داروها معطوف شده است. در پژوهش حاضر جدا سازی و بررسی خواص زیست فعال پپتید های حاصل از هیدرولیز آنزیمی آب پنیر سویا مورد بررسی قرار گرفت. برای هیدرولیز آنزیمی پروتئین آب پنیر سویا، دو نوع آنزیم فیسین و تریپسین در درجه حرارت های 37 و 45 درجه سانتی گراد و زمان های 2 و 4 ساعت به کار گرفته شدند. سپس هیدرولیزات های پروتئینی به دست آمده با روش کروماتوگرافی مایع با کارایی بالا-فاز معکوس تفکیک شده و فراکسیون های بدست آمده برای بررسی فعالیت های زیستی جمع آوری گردیدند. تجزیه و تحلیل نتایج درجه هیدرولیز با استفاده از روش فاکتوریل انجام شد. همچنین از آنالیز واریانس یک طرفه برای تجزیه و تحلیل نتایج خواص زیستی (فعالیت آنتی اکسیدانی و ضد میکروبی) پپتیدها استفاده گردید. میانگین ها به روش آزمون چند دامنه‌ای دانکن در سطح احتمال 5 درصد مورد مقایسه قرار گرفتند. بر اساس نتایج به دست آمده، فراکسیون های پپتیدی فعالیت آنتی اکسیدانی خوبی داشتند، همچنین اثر ضد میکروبی در برابر اشریشیا کلی و استافیلوکوکوس اورئوس نشان دادند. فراکسیون T4F7 (فراکسیون هفتم حاصل از هیدرولیزات پروتئینی تهیه شده به وسیله تریپسین در دمای 45 درجه سانتی گراد و 4 ساعت) دارای بالاترین خواص آنتی اکسیدانی و ضد میکروبی بود که به همین دلیل به عنوان فراکسیون برتر در نظر گرفته شد. الکتروفورگرام مربوط به جداسازی اجزای پپتیدی در فراکسیون پپتید زیست فعال منتخب (T4F7) نشان داد که وجود پپتیدهای با جرم ملکولی غالبا در حدود 5 تا 10 کیلو دالتون و کمتر از 50 کیلو دالتون عامل اصلی بروز ویژگی­های مطلوب آنتی اکسیدانی در این تیمار به شمار می رود. بنابراین پپتید حاصل از آب پنیر سویا می تواند به عنوان یک ترکیب فراسودمند و نگهدارنده طبیعی در فرآورده های غذایی استفاده شود.
کلیدواژه‌ها
پپتیدهای زیست فعال
هیدرولیز آنزیمی
آب پنیر سویا

موضوعات

عنوان مقاله English

IIsolation and Evaluation of Bioactive Properties of Peptides Derived from Enzymatic Hydrolysis of Soy whey

نویسندگان English

Fatemeh Mashayekh 1
Rezvan Pourahmad 1
Mohammad Reza Eshaghi 1
Behrouz Akbari-Adergani 2
1 Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran
2 Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health, Treatment and Medical Education, Tehran
چکیده English

Today, special attention is paid to the use of bioactive peptides in the production of functional foods and drugs. In the present study, isolation and evaluation of bioactive properties of peptides derived from enzymatic hydrolysis of soy whey were investigated. For enzymatic hydrolysis of soy whey protein, two types of enzymes, ficin and trypsin, were used at temperatures of 37 °C and 45 °C and at times of 2 and 4 hours. Then, the obtained protein hydrolysates were separated by reverse phase- high performance liquid chromatography and the obtained fractions were collected for biological activity. Statistical analysis of hydrolysis degree results was conducted by factorial method. One-way analysis of variance was used to analyze the results of the bioactive properties of peptides. The means were compared by Duncan's multiple range test at 5% probability level. Based on the results, peptide fractions had good antioxidant activity and also showed antimicrobial effect against Escherichia coli and Staphylococcus aureus. The T4F7 fraction (the seventh fraction obtained from trypsin-prepared protein hydrolyzate at 45 °C for 4 hours) had the highest antioxidant and antimicrobial properties. Therefore, this fraction was considered as the superior fraction. Electrophoregram of separation of peptide components in the selected bioactive peptide fraction (T4F7) showd that the presence of peptides with a molecular mass often of about 5 to 10 kDa and Less than 50 kDa is the main cause of desirable antioxidant properties in this treatment. Therefore, soy whey peptide can be used as a functional ingredient and natural preservative in food products.

کلیدواژه‌ها English

Bioactive peptides
enzymatic hydrolysis
Soy whey
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