بهینه‌سازی استخراج پروتئین دانه شنبلیله به کمک امواج فراصوت و بررسی خصوصیات ساختاری، عملکردی و فعالیت ضد اکسایشی آن

نویسندگان
آلا قاسمی کیا 1
علی گنجلو 2
ماندانا بی مکر 1
1 گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
2 دانشیار گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران
10.22034/FSCT.19.126.39
چکیده
پروتئین‌ها به دلیل ویژگی‌های عملکردی و سلامت بخشی یکی از اجزاء مهم فرآورده‌های غذایی محسوب می‌شوند. در میان پروتئین‌های گیاهی، پروتئین دانه شنبلیله به دلیل میزان بالای اسید آمینه‌های ضروری بسیار مورد توجه قرار گرفته است. این پژوهش با هدف بهینه‌سازی استخراج پروتئین از دانه شنبلیله به کمک امواج فراصوت و بررسی ویژگی‌های عملکردی، ساختاری و فعالیت ضد اکسایشی انجام شد. فراصوت با قدرت 80 وات و مدت زمان 39/28 دقیقه شرایط بهینه برای استخراج پروتئین بود که تحت این شرایط بازده استخراج پیش بینی شده (65/8 درصد) مطابقت بسیار خوبی با مقدار تجربی (57/8 درصد) داشت. در طیف مادون قرمز تبدیل فوریه باندهای شاخص مربوط به آمید A، آمیدهای نوعI ، II وIII مشاهده گردید. حلالیت پروتئین وابسته به تغییرات pH بود. ظرفیت جذب آب و روغن پروتئین استخراج شده به کمک امواج فراصوت به ترتیب معادل 24/6 و 72/2 میلی‌لیتر به ازاء یک گرم پروتئین به دست آمد. کمترین ظرفیت کف‌کنندگی (66/44 درصد) در pHمعادل5/4 و بیشترین ظرفیت کف‌کنندگی (49/92 درصد) در pH معادل 10 مشاهده شد. بیشترین ظرفیت امولسیون‌کنندگی در pH 10، به میزان 53/84 درصد و کمترین میزان در pH نقطه ایزوالکتریک (82/54 درصد) مشاهده شد. با ثابت درنظر گرفتن pH، پایداری کف و امولسیون در طول زمان کاهش یافت. نتایج نشان داد که می‌توان از فناوری فراصوت به‌طور کارآمدی جهت کاهش زمان فرایند استخراج پروتئین از دانه شنبلیله استفاده نمود. به‌علاوه پروتئین دانه شنبلیله استخراج شده به کمک امواج فراصوت دارای خواص عملکردی و ضد اکسایش مطلوبی است که استفاده از آن را در صنعت غذا امکان‌پذیر می‌سازد.
کلیدواژه‌ها
استخراج
روش شناسی سطح پاسخ
طیف‌‌سنجی مادون قرمز تبدیل فوریه
حلالیت پروتئین
ظرفیت کف‌کنندگی

موضوعات

عنوان مقاله English

Optimization of Ultrasound-assisted Extraction of Fenugreek Seed Protein and Evaluation of Its Structural, Functional Properties and Antioxidant Activity

نویسندگان English

Ala Ghasemi Kia 1
Ali Ganjloo 2
Mandana Bimakr 1
1 Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
2 Associate Professor, Department of Food Science and Engineering, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
چکیده English

Proteins are one of the most important food constituents due to their unique functional properties and health benefits. Among plant proteins, fenugreek seed protein is of great interest due to its high content of essential amino acids. The current study was carried out to optimize ultrasound-assisted extraction of fenugreek seed protein and evaluation of its functional, structural and antioxidant properties. The optimal conditions for protein extraction were ultrasonic power of 80 W and sonication time of 28.39 min which under these conditions, the predicted extraction yield was 8.65% which was in good agreement with the experimental value (8.57%). Amide A, amides type I, II, and III bands were observed in Fourier transform infrared spectrum. The solubility was pH-dependent. The water and oil absorption capacity was 6.24 and 2.72 mL/g, respectively. The lowest (44.66%) and highest (92.49%) foaming capacities were observed at pH 4.5 and 10, respectively. The highest emulsifying capacity (84.53%) was observed at pH 10, while the lowest (54.82%) was at isoelectric point. At the constant pH, the foam and emulsion stability decreased over time. The results revealed that ultrasound can be applied effectively to reduce the time of protein extraction process from fenugreek seeds. In addition, the fenugreek seeds extracted by using ultrasound have desirable functional and antioxidant properties that make it feasible for utilization in the food industry.

کلیدواژه‌ها English

Extraction
response surface methodology
Fourier Transform Infrared Spectroscopy
Protein solubility
Foaming capacity
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