بهینه‌سازی ظرفیت جذب آب و روغن پروتئین عدس سبز رقم بیله‌سوار به روش سطح پاسخ

نویسندگان
ملیحه دهقانی 1
نفیسه زمین‌دار 2
1 کارشناسی ارشد،رشته علوم و صنایع غذایی، دانشگاه آزاد اسلامی واحد اصفهان(خوراسگان)، اصفهان، ایران
2 گروه علوم و صنایع غذایی- دانشگاه آزاد اسلامی اصفهان (خوراسگان)- اصفهان -ایران
10.22034/FSCT.19.133.69
چکیده
افزایش نیازهای جمعیت به پروتئین، باعث انجام تحقیقات بر روی محصولات طبیعی و گیاهی می‌شود که می‌تواند جایگزین مناسبی برای پروتئین‌های حیوانی باشد. عدس با داشتن بین 20/6 تا 31/4 درصد پروتئین منبع سرشار از پروتئین است. در نتیجه تلاش جهت بررسی خواص فیزیکوشیمیایی پروتئین آن و جایگزینی پروتئین‌های حیوانی امری مهم تلقی می‌شود. در این پژوهش بهینه سازی ظرفیت جذب آب و روغن عدس سبز رقم بیله‌سوار با استفاده از روش سطح پاسخ، با 20 تیمار حاصل از ترکیب سه متغییر مستقل (8/5-10)pH، زمان سانتریفیوژ(60-20 دقیقه) و دمای سانتریفیوژ (30-4 درجه سانتی‌گراد) مورد بررسی قرار گرفت. طرح مرکب مرکزی با سه متغیر مستقل و 6 نقطه‌ی مرکزی با استفاده از نرم افزار11Design Expert در روش سطح پاسخ استفاده شد. نتایج به‌دست آمده از آزمایش‌های انجام گرفته در خصوص ظرفیت جذب آب در عدس سبز رقم بیله‌سوار، نشان داد که با افزایش میزان pH و زمان، ظرفیت جذب آب کاهش می‌یابد. همچنین با افزایش pH و دما، ظرفیت جذب روغن در عدس افزایش و با کاهش زمان، ظرفیت جذب روغن در عدس کاهش ‌یافت. پاسخ بهینه پیشنهاد شده توسط نرم‌افزار مورد آزمایش قرار گرفت. با اعمال شرایط بهینه، نتایج ظرفیت جذب روغن و ظرفیت جذب آب برای نقطه بهینه‌ به ترتیب1/235و 1/135 حاصل شد. باتوجه به اعتبارسنجی حاصل از آزمون T student، پاسخ آزمایشات عملی مشابه با شرایط بهینه‌ی پیش‌بینی شده با روش سطح پاسخ بود (p<0/05).
کلیدواژه‌ها
عدس
خواص فیزیکوشیمیایی
پروتئین
سطح پاسخ

موضوعات

عنوان مقاله English

Optimization of Water and Oil Absorption Capacity of Bilesavar Lentil Protein by Response Surface Method

نویسندگان English

Malihe Dehghani 1
Nafiseh Zamindar 2
1 M.Sc., Food Science and Technology,-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran
2 Department of Food Science and Technology-Isfahan ( Khorasgan) Branch Islamic Azad University-Isfahan-Iran
چکیده English

The increase in the needs of the population for protein causes research on natural and plant products that can be a good substitute for animal proteins. Lentil is a rich source of proteincontaining 20/6 to 31/4% protein. As a result, trying to investigate the physicochemical properties of its protein and replacing animal proteins is considered important. In this research, the optimization of water and oil absorption capacity of Bilesawar green lentils was investigated using the response surface method and Design Expert 11 software. For this purpose, central composite design with three independent variables and 6 central points was used. 20 treatments resulting from the combination of three independent variables pH (8/5-10) and centrifugation time (20-60 minutes) and centrifugation temperature (4-30°C) were evaluated. The results showed the decreasing effect of pH and time on the water absorption capacity, indicating that with the increase of pH and time, the water absorption capacity decreased. Temperature and pH had decreasing effect and time had an increasing effect on oil absorption capacity. Applying the optimized conditions, the oil and water absorption capacity for the optimum point were obtained 1/235 and 1/373, respectively. For validation, optimized predicted and experimented data were compared using T student test (p<0/05).

کلیدواژه‌ها English

Lentil
Physicochemical properties
Protein
Response surface
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