مطالعه اثر آنزیم آسپاراژیناز و برشتگی نان تافتون بر روی آکریل آمید

نویسندگان
معصومه بارانی 1
محمد شاهدی 2
1 دانشجوی سابق دانشگاه صنعتی اصفهان
2 هیئت علمی بازنشسته دانشگاه صنعتی اصفهان
10.22034/FSCT.19.126.361
چکیده
با توجه به هرم تغذیه­ای، غلات از گذشته یکی از مواد پایه اصلی و سهم اول را در رژیم غذایی افراد به خود اختصاص داده است. زمانی که مواد غذایی دارای کربوهیدرات، در معرض حرارت قرار بگیرند، در اثر ایجاد واکنش میلارد، آکریل آمید تولید می­شود. میزان آکریل آمید در محصولاتی همچون غلات، محصولات آردی، انواع قهوه ها، سیب زمینی و محصولات خشک شده، قابل توجه می­باشد. از آن جایی که نان تافتون یکی از محصولات آردی پرمصرف در کشور می­باشد، در این تحقیق اثر آنزیم آسپاراژیناز و برشتگی نان تافتون بر روی آکریل آمید بررسی شده است. برای این منظور میزان آکریل آمید در سه حالت بدون برشتگی، برشتگی سطح یک و برشتگی سطح دو و همچنین آنزیم آسپاراژیناز در دو غلظت 250 و 500 ppm در نان تاقتون مورد بررسی قرار گرفت. هچنین تاثیر این تیمارها بر بافت و رنگ نان نیز مورد بررسی قرار گرفت. براساس نتایج بدست آمده، با افزایش میزان برشتگی، مقدار آکریل آمید نیز در نان افزایش ­می­یابد. همچنین افزایش میزان برشتگی منجر به تیرگی رنگ نان و افزایش مقاومت به برش می­شود. با استفاده از آنزیم آسپاراژیناز با غلظت ppm500، در بالاترین سطح برشتگی محتوای آکریل­آمید تا 86 درصد نسبت به نمونه شاهد کاهش یافت. مصرف آنزیم آسپاراژیناز در محدوده این مطالعه تاثیر معنی­داری بر بافت و رنگ نان نداشت. در پایان کار نیز نمونه­های نان جهت ارزیابی حسی در دسترس داوران قرار گرفت. آنچه از نتیجه این ارزیابی به دست آمد حاکی از آن بود که در خواص حسی نان بهینه شده با آنزیم آسپاراژیناز و نمونه شاهد تفاوت معنی­داری وجود نداشت. و آنزیم آسپاراژیناز با حفظ خواص حسی مطلوب مصرف­کننده موجب کاهش چشمگیر محتوای آکریل­آمید شد.
کلیدواژه‌ها
آکریل آمید
آنزیم آسپاراژیناز
برشتگی
نان تافتون
واکنش میلارد

موضوعات

عنوان مقاله English

Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide

نویسندگان English

masomeh barani 1
mohamad shahedi 2
1 Former student of Isfahan University of Technology
2 Retired faculty of Isfahan University of Technology
چکیده English

According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content.

کلیدواژه‌ها English

Acrylamide
Asparaginase enzyme
Toast
Taftoon Bread
Millard reaction
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