استفاده از روش های مختلف حرارتی و غیرحرارتی به منظور تانن زدایی صمغ فارسی

نویسندگان
فاطمه آذری کیا 1
پردیس قاسمی 2
1 استادیار، گروه فناوری صنایع غذایی، دانشکده فناوری کشاورزی (ابوریحان)، دانشگاه تهران، پاکدشت، ایران.
2 دانش آموخته کارشناسی ارشد، گروه فناوری صنایع غذایی، دانشکده فناوری کشاورزی (ابوریحان)، دانشگاه تهران، پاکدشت، ایران.
10.22034/FSCT.20.136.117
چکیده
صمغ فارسی یک هیدروکلوئید بومی ایرانی است که از تنه و شاخه­های درخت بادام کوهی به دست می­آید. از لحاظ ظاهری، این صمغ دارای رنگ­های مختلفی است که بین رنگ و میزان تانن موجود در آن رابطه مستقیم وجود دارد: هر چه تانن بیشتر، رنگ تیره‌تر. تانن به عنوان یک ماده ضد تغذیه­ای مطرح است، چرا که می­تواند پروتئین­ها و عناصر کم مقدار را از دسترس خارج کند. لذا، تانن­زدایی صمغ فارسی می­تواند منجر به افزایش کیفیت و نیز میزان کاربرد وحجم مورد استفاده از صمغ در صنعت غذا شود. بنابراین، هدف از این تحقیق استفاده از روش‌های مختلف حرارتی و غیرحرارتی به منظور تانن‌زدایی صمغ فارسی بود. در این راستا، از تیمارهای خیساندن در آب و محلول‌های نمکی (یک یا دو ظرفیتی) به عنوان روش­های غیرحرارتی استفاده شد. از طرف دیگر، اتوکلاو کردن (121 درجه سلسیوس به مدت 20 دقیقه) و جوشاندن (5، 10 و 15 دقیقه) به عنوان روش­های حرارتی جهت کاهش میزان تانن صمغ­های فارسی تفکیک شده در 3 دسته بر اساس رنگ (سفید، زرد و قهوه­ای) مورد استفاده قرار گرفتند. هم­چنین­، تاثیر تانن­زدایی بر میزان کاهش وزن گرانول­های صمغ و ویژگی‌های رئولوژیکی آن مورد مطالعه قرار گرفت. بر اساس نتایج به دست آمده، بیشترین میزان کاهش تانن متعلق به صمغ فارسی قهوه­ای بود که بالاترین بازدهی تانن­زدایی به تیمارهای خیساندن به مدت 180 دقیقه (0/25 ± 75/67 درصد)، تیمار گرانول­های صمغ با محلول کلرید کلسیم 1 درصد (0/54 ± 74/32 درصد) و جوشاندن به مدت 15 دقیقه (0/19 ± 67/08 درصد) تعلق داشت (0/05 < p). طبق آزمون­های رئولوژیکی، گرانروی ظاهری نمونه­های خیسانده شده در آب، خیسانده شدن در محلول کلریدکلسیم و جوشانده شده در مقایسه با نمونه شاهد بیشتر بود، اگرچه تانن­زدایی تغییری بر نوع رفتار جریانی نمونه­های تیمار شده نداشته و مناسب­ترین مدل برای نمونه­های شاهد و تیمار شده مدل هرشل-بالکلی بود.
کلیدواژه‌ها
حذف تانن
رنگ
صمغ های بومی
خیساندن
ویژگی های رئولوژیکی

موضوعات

عنوان مقاله English

Application of different thermal and non-thermal methods for removal of tannin from Persian gum

نویسندگان English

Fatemeh Azarikia 1
Pardis Ghasemi 2
1 Assistant Professor, Department of food technology, College of agricultural technology (Aburaihan), University of Tehran, Pakdasht, Iran.
2 M.Sc, Department of food technology, College of agricultural technology (Aburaihan), University of Tehran, Pakdasht, Iran.
چکیده English

Persian gum is an Iranian native gum which obtains from the trunk and branches of wild almond tree. This gum is found in different colors and there is a direct relation between its color and tannin content: darker the color, higher the amount of tannin. Since the bioavailability of proteins and minerals is limited by tannins, they are known as anti-nutrient compounds; hence, it is essential to remove tannin from Persian gum in order to increase its quality and amount of utilization in the food industry. Thereupon, tannin removal from Persian gum using different thermal and non-thermal methods was the main aim of this research. In this regard, soaking either in water or saline solutions (mono- and divalent salts) was considered as non-thermal method. On the other hand, autoclaving (121 ̊C for 20 min) and boiling (5, 10 and 15 min) were applied as thermal methods for tannin removal of Persian gum which was categorized based on color: white, yellow and brownish. As well, weight reduction of gum granules and rheological properties were investigated after tannin removal. According to the results, the highest tannin removal was observed in the case of brownish Persian gum and the most yield of tannin removal belonged to soaking in water for 180 min (75.67 ± 0.25 %), using CaCl2 solution at the concentration of 1% (w/w) (74.32 ± 0.54 %) and boiling for 15 min (67.08 ± 0.19 %), respectively (p < 0.05). Based on rheological analysis, apparent viscosity of samples after soaking either in water or CaCl2 solution as well as boiling, the treatments which had the highest tannin removal yield, was higher than control sample. However, the suitable rheological model for control and the treated gums was Herschel-Bulkley, indicating that type of flow behavior did not been affected by tannin removal.

کلیدواژه‌ها English

Tannin removal
color
Native gums
soaking
Rheological properties
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