ویژگی‌های فیزیکوشیمیایی و عملکردی پروتئین استخراج‌شده از سیب‌زمینی

نویسندگان
نادیا شکرانه 1
مزدک علیمی 1
سیداحمد شهیدی 1
مریم میزانی 2
محمد بامنی مقدم 3
1 واحد آیت ا... آملی، دانشگاه آزاد اسلامی
2 واحد علوم و تحقیقات، دانشگاه آزاد اسلامی
3 دانشگاه علامه طباطبایی
10.22034/FSCT.19.130.269
چکیده
هدف از این مطالعه استخراج پروتئین سیب‌زمینی با تلفیق فرآیند فراپالایش و دیافیلتراسیون در زمان‌های مختلف (90، 285 و 480 دقیقه) و سپس بررسی خصوصیات فیزیکوشیمیایی و عملکردی پروتئین حاصل می‌باشد. برای این منظور پروتئین تراوه و ناتراوه تغلیظ شده در زمان‌های مختلف از لحاظ خصوصیات عملکردی (حلالیت، ظرفیت جذب آب و روغن، اندیس فعالیت امولسیون کنندگی و اندیس پایداری امولسیون) با پروتئین سیب‌زمینی شاهد مقایسه شدند. در پروتئین ناتراوه و نمونه شاهد با افزایش pH از 3 تا 7 به‌طور معنی‌داری (05/0>p) حلالیت افزایش یافت اما با افزایش pH از هفت تا نه به‌طور معنی‌داری (05/0>P) از میزان حلالیت کاسته شد. بااین‌وجود در نمونه‌های پروتئین تراوه با افزایش pH از سه تا نه به‌طور معنی‌داری (05/0>P) میزان حلالیت افزایش یافت. علاوه براین‌ها مشخص شد که میزان حلالیت پروتئین‌ها ناتراوه به‌طور معنی‌داری (05/0>P) بالاتر از پروتئین‌های تراوه و پروتئین سیب‌زمینی شاهد بود. نمونه‌های پروتئین ناتراوه به‌طور معنی‌داری (05/0>p) دارای ظرفیت جذب آب بالاتری نسبت به پروتئین‌های تراوه و نمونه پروتئین شاهد داشتند. ظرفیت جذب روغن پروتئین‌ها نیز به‌طور معنی‌داری (05/0>P) وابسته به زمان دیافیلتراسیون و نوع فرآیند بود. به‌طوری‌که با افزایش زمان دیافیلتراسیون ظرفیت جذب روغن پروتئین‌ها ناتراوه و تراوه کاهش یافت. همچنین مشخص شد که ظرفیت جذب روغن پروتئین‌های ناتراوه (g oil/ g protein 09/59 دیافیلتراسیون 90 دقیقه) به‌طور معنی‌داری (05/0>P) بیشتر از پروتئین‌های تراوه (g oil/ g protein 13/32 دیافیلتراسیون 90 دقیقه) بود. اندیس فعالیت امولسیفایری و اندیس پایداری امولسیون با افزایش زمان دیافیلتراسیون در نمونه‌های ناتراوه به‌طور معنی‌داری افزایش یافت اما این شاخص‌ها با افزایش زمان دیافیلتراسیون در نمونه‌های پروتئین تراوه به‌طور معنی‌داری کاهش یافتند. آنالیز حرارتی پروتئین ناتراوه در مقایسه با پروتئین نمونه شاهد نشان داد که پروتئین ناتراوه سیب‌زمینی (35/0 ± 85/18 گرم آب به ازای هر گرم پروتئین در زمان 480 دقیقه) دارای ظرفیت جذب آب بالاتری می‌باشد.
کلیدواژه‌ها
استخراج پروتئین
خصوصیات عملکردی
دیافیلتراسیون
سیب‌زمینی
فراپالایش

موضوعات

عنوان مقاله English

Physicochemical and Functional Properties of Protein Extracted from Potato

نویسندگان English

Nadia Shokraneh 1
Mazdak Alimi 1
Seyed-Ahmad Shahidi 1
Maryam Mizani 2
Mohammad Bamenimoghadam 3
1 Ayatollah Amoli Branch, Islamic Azad University
2 Science and Research Branch, Islamic Azad University
3 Allameh Tabataba’i University
چکیده English

The aim of this study is extraction of potato protein via incorporation of ultrafiltration with different diafiltration times (90, 285 and 480 min), and evaluation of physicochemical and functional properties of extracted protein. So, in terms of functional characteristics (solubility, water and oil absorption capacity, emulsifying activity and emulsion stability) the concentrated permeate and retentate proteins, have been compared with control sample. In retentate and control samples the solubility increases significantly (P˂0.5) with raising the pH from 3 to 7, inverse it decreased between the 7 to 9. In addition, it was found that the solubility of retentate proteins were significantly (P˂0.5) more than control and permeated proteins. Also, the water absorption capacity of retentate proteins (18.85 g Water/ g protein Retentate 480 min) were more than the other samples (2.54 g Water/ g protein Permeate 90 min). Whereas, oil absorption capacity was significantly (P˂0.5) depended on diafiltration time and process. In a way that, by increasing the time this parameter dropped in all of the samples. It was also found that, the oil absorption of retentate samples (59.09 g oil/ g protein Retentate 90 min) were significantly (P˂0.5) more than the permeate ones (32.13 g oil/ g protein Permeate 90 min). Emulsifying activity and solubility of retentate samples were significantly grew by addition of diafiltration time, while these indexes reduced in permeate samples. The thermal analysis of retentate sample (with 480 diafiltration time) indicated that, it had higher water absorption capacity than control.

کلیدواژه‌ها English

Diafiltration
Functional properties
potato
Protein Extraction
ultrafiltration
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