بررسی تاثیر پیش تیمار آب نمک و دمای خشک کردن بر خصوصیات عملکردی ایزوله پروتئین استخراجی از کنجاله کنجد

نویسندگان
مریم رضایی 1
لیلا نوری 1
محمد دانشی 2
عبدالرضا محمدی نافچی 3
فریبرز ناهیدی 1
1 گروه علوم و صنایع غذایی، واحد دامغان، دانشگاه آزاد اسلامی، دامغان، ایران
2 گروه علوم و صنایع غذایی ، دانشکده کشاورزی ، واحد یزد ، دانشگاه آزاد اسلامی ، یزد، ایران
3 گروه علوم و صنایع غذایی، دانشکده تکنولوژی های صنعتی، دانشگاه علوم مالزی (USM)، پی نانگ، مالزی
10.22034/FSCT.19.127.359
چکیده
با افزایش تقاضا برای منابع پروتئینی جدید، تحقیقات در جهت استخراج و توسعه ایزوله­های پروتئینی با خصوصیات عملکردی مطلوب ضروری است. پروتئین کنجد به دلیل دارا بودن مقادیر بالای آمینواسید می­تواند به عنوان یک منبع پروتئینی گیاهی جدید مورد استفاده قرار بگیرد. در این مطالعه تاثیر غلظت نمک سدیم کلرید (0، 18 و 22 % وزنی/حجمی) و دمای خشک کردن (25، 45 و 180 درجه سانتیگراد) به عنوان دو پارامتر مهم تاثیرگذار بر خصوصیات عملکردی ایزوله پروتئین استخراج شده از کنجد مورد بررسی قرار گرفت. آزمون­های اندازه گیری حلالیت پروتئین در pHهای 4، 5، 7، 9 و 11، پایداری کف و پایداری امولسیون در pH برابر 11و ظرفیت نگهداری آب و روغن انجام شد. کمترین حلالیت پروتئین در pH برابر 5 مشاهده شد و با افزایش pH، حلالیت پروتئین افزایش یافت. با افزایش دما از 45 تا 180 درجه سانتیگراد در غلظت نمک ثابت حلالیت پروتئین و پایداری کف و امولسیون افزایش و ظرفیت نگهداری آب و روغن کاهش یافت. با افزایش غلظت نمک از 18 تا 22 درصد در دمای ثابت حلالیت پروتئین افزایش و ظرفیت نگهداری آب و روغن کاهش یافت. پایداری کف و امولسیون در غلظت آب نمک 18 % کمترین بود. بطور کلی بر اساس نتایج حاصل، دمای خشک کردن 45 درجه سلسیوس و آب نمک 18 درصد برای تهیه ایزوله پروتئینی با حداکثر ظرفیت نگهداری آب و روغن و دمای خشک کردن 180 درجه و آب نمک 22 درصد برای تولید ایزوله پروتئینی کنجد با بیشترین مقدارحلالیت، پایداری امولسیون و کف پیشنهاد می گردد.
کلیدواژه‌ها
ایزوله پروتئین کنجد
پایداری امولسیون
پایداری کف
حلالیت پروتئین
ظرفیت نگهداری آب و روغن

موضوعات

عنوان مقاله English

The effect of brine and drying temperature on the functional properties of protein isolates extracted from sesame meal

نویسندگان English

Maryam Rezaei 1
Leila Nouri 1
Mohammad Daneshi 2
Abdoreza Mohammadi-Nafchi 3
fariborz nahidi 1
1 Department of Food Science and Technology, Damghan Branch, Islamic Azad University, Damghan, Iran.
2 Department of food science and technology,Agriculture college,Yazd Branch, Islamic Azad University,Yazd,Iran
3 Department of Food Science and Technology, USM university, Penang, Malaysia
چکیده English

As the demand for new protein sources increases, research is needed to extract and develop protein isolates with desirable functional properties. Sesame protein can be used as a new plant protein source due to its high amino acid content. In this study, the effect of sodium chloride salt concentration (0, 18 and 22% w / v) and drying temperature (25, 45 and 180 °C) as two important parameters affecting the functional properties of protein isolates extracted from sesame were investigated. Protein solubility tests at pH 4, 5, 7, 9 and 11, foam stability and emulsion stability at pH 11 and water holding capacity (WHC) and oil holding capacity (OHC) were performed. The lowest protein solubility was observed at pH 5 and with increasing pH, protein solubility increased. With increasing temperature from 45 to 180 °C at constant salt concentration, protein solubility and foam and emulsion stability increased and WHC and OHC decreased. An increasing in salt concentration from 18 to 22 % at constant temperature caused to increase in protein solubility and decrease in WHC and OHC. Foam and emulsion stability was lowest at 18% of salt concentration. In general, drying temperature of 45 degrees Celsius and salt concentration of 18% for preparation of protein isolate with maximum water and oil holding capacity and drying temperature of 180 °C and salt concentration of 22% for production of sesame protein isolate with maximum solubility, Emulsion stability and foam stability are recommended.

کلیدواژه‌ها English

Sesame protein Isolate
Emulsion stability
Foam stability
Protein solubility
Water and Oil holding Capacity
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