تاثیر پیش تیمار‌ گلوتامات سدیم بر خصوصیات فیزیکی شیمیایی و ترکیبات زیست-فعال گندم جوانه زده

نویسندگان
روح اله پاشایی بهرام 1
افشین جوادی 2
صمد بدبدک 3
سید مصطفی اعرج خدایی 4
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، واحد ممقان، دانشگاه آزاد اسلامی، ممقان، ایران
2 استاد، گروه بهداشت مواد غذایی، دانشکده دامپزشکی، علوم پزشکی تبریز، دانشگاه آزاد اسلامی، تبریز، ایران
3 استادیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی و منابع طبیعی اهر، دانشگاه تبریز، تبریز، ایران
4 استادیار، دانشکده طب سنتی، دانشگاه علوم پزشکی تبریز، تبریز، ایران
10.22034/FSCT.19.128.83
چکیده
هدف این تحقیق بررسی تاثیر افزودن گلوتامات سدیم به عنوان سوبسترا بر میزان تولید گاما آمینوبوتیریک اسید در طی جوانه­ زنی دانه گندم بود. برای این منظور دانه­های گندم رقم الوند با مقادیر مختلف گلوتامات سدیم (mg kg-1 150 و 100، 50، 0) در طی h 72 جوانه­زنی تیمار شد. ویژگی­های فیزیکی (مانند وزن دانه جوانه­ زده، تعداد دانه جوانه­ زده و طول جوانه) و نیز مقادر ترکیبات زیست فعال (مانند گاما آمینوبوتیریک اسید، فلاونوئید کل، فنول کل و فعالیت روبش رادیکال­های آزاد DPPH) در بازهای زمانی h 24، 48 و 72 اندازه­ گیری شد. نتایج نشان داد با افزایش غلظت گلوتامات سدیم و زمان جوانه­ زنی، وزن دانه جوانه­ زده و تعداد دانه جوانه­ زده افزایش یافت. همچنین با گذشت زمان مقدار فلاونوئید کل در همه نمونه­ ها کاهش یافت و افزایش گلوتامیک اسید نیز تاثیر معنی­ داری بر مقدار آن نداشت. بیشترین مقدار فنول کل، گاما آمینوبوتیریک اسید و ظرفیت آنتی اکسیدانی در نمونه ­تیمار شده mg kg-1 150 در روز اول جوانه ­زنی به ترتیب برابر با μg GAE g-1 4589، mg 100 g-1 303 و 57% مشاهده شد. در همه تیمارها در طی زمان جوانه زنی مقدار این ترکیبات تغییر معنی­داری نداشت (05/0<p). در نهایت نتیجه­ گیری شد که زمان جوانه ­زنی 24 ساعت و مقدار mg kg-1 150 گلوتامات سدیم مناسب­ترین تیمار برای افزایش بیوسنتز گاماآمینوبوتریک اسید در دانه گندم جوانه زده بود.
کلیدواژه‌ها
گلوتامات سدیم
گاما آمینوبوتریک اسید
گندم جوانه زده
جوانه‌زنی

موضوعات

عنوان مقاله English

Effect of sodium glutamate pretreatment on physicochemical properties and bioactive compounds in germinated wheat

نویسندگان English

Rohollah Pashaei Bahram 1
Afshin Javadi 2
Samad Bodbodak 3
Mostafa Araj khodaei 4
1 Ph.D. Student of Department of Food Science and Technology, Mamagan Branch, Islamic Azad University, Mamagan, Iran.
2 Professor ofDepartment of Food Hygiene, Tabriz Medical Science, Islamic Azad University, Tabriz, Iran.
3 Assistant Professor of Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz, Iran.
4 Assistant Professor of Department of Persian Medicine, School of Traditional Medicine, Tabriz University of Medical Sciences, Tabriz, Iran.
چکیده English

The aim of the study was to investigate the effect of sodium glutamate pretreatment, as a substrate, on the production of gamma aminobutyric acid during wheat germination. For this purpose, wheat grains (Alvand variety) were treated with different amounts of sodium glutamate (0, 50, 100, and 150 mg kg-1) during 72 h germination. Physical properties (such as germinated seed weight, number of germinated seeds and germination length) and bioactive compounds contents (such as gamma aminobutyric acid, total flavonoids, total phenols and free radical scavenging activity of DPPH) were measured at 24, 48 and 72 h time intervals. The results showed that germinated seed weight and number of germinated seeds increased with increase of sodium glutamate concentration and germination time. Also, the total flavonoids contents decreased in all samples during germination time and the increase of glutamic acid did not have a significant effect on its amount. The highest levels of total phenol, gamma aminobutyric acid and antioxidant capacity were observed in the sample treated with 150 mg kg-1 on the first day of germination equal to 4589 μg GAE g-1, 303 mg 100 g-1 and 57%, respectively. In all treatments, the amount of these compounds did not change significantly during germination time (p >0.05). Finally, it was concluded that the 24 hours germination time and the 150 mg kg-1 glutamate was the most appropriate treatment to increase the biosynthesis of gamma-aminobutyric acid and anatioxidant activity in germinated wheat grains.

کلیدواژه‌ها English

Sodium glutamate
Gama-Aminobutyric acid
Germinated wheat
Germination
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