ارزیابی خواص پپتیدهای حاصل از هیدرولیز آنزیمی جوانه شبدر و بررسی ویژگیهای نانولیپوزوم های حامل آنها

نویسندگان
سمین رشیدی
پیمان آریایی
مهرو اسماعیلی
رویا باقری
1) گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران
10.22034/FSCT.20.141.157
چکیده
هیدرولیز آنزیمی یکی از روش­های مورد استفاده برای بهبود ویژگی­های کاربردی و تغذیه­ای پروتئین­های غذایی است. با توجه به تأثیری که پروتئین­های هیدرولیز شده بر خواص عملکردی و سلامت بخشی مواد غذایی دارند، در این پژوهش با استفاده از آنزیم­های پروتامکس و برومالین پروتئین به دست آمده از جوانه شبدر هیدرولیز و تأثیر این فرایند بر خواص آنتی اکسیدانی (مهارکنندگی رادیکال­های آزاد DPPH و ABTS) و ویژگی­های عملکردی (حلالیت، کف کنندگی و امولسیون) آن­ها بررسی شد. سپس پروتئین هیدرولیز شده توسط نانولیپوزوم ریز پوشانی و ویژگی­های آن بررسی شد. با توجه به نتایج، مجموع اسیدهای آمینه آبگریز و آروماتیک برای آنزیم پروتامکس و برومالین به ترتیب 41/40 و 91/37، 35/12 و 46/11 بوده است. همچنین از میان آنزیم­ها، آنزیم پروتامکس توانست پروتئین هیدرولیزی با درجه هیدرولیزاسیون، محتوای پروتئینی، خاصیت آنتی اکسیدانی و عملکردی بالاتری تولید کند و افزایش زمان هیدرولیز تاثیر مثبتی بر روی ویژگی­های مذکور داشت. بنابر این پروتئین هیدرولیز شده توسط آنزیم پروتامکس و زمان 60 دقیقه توسط نانولیپوزوم ریز پوشانی شد، نتایج مربوط به اندازه ذرات های حامل پپتیدها برابر با 37/3±64/93 نانومتر، پتانسیل زتا برابر با 38/1±42/8- میلی­ولت و راندمان ریزپوشانی برابر با 37/2±73/68 درصد بوده است. نتایج تحقیق حاضر نشان داد استفاده از نانو پروتئین، می­تواند رویکردی مفید در جهت کاربرد مستقیم پپتیدهای جوانه شبدر با قابلیت آنتی اکسیدانی در فراورده­های غذایی باشد.
کلیدواژه‌ها
پروتئین هیدرولیز شده
جوانه شبدر
خاصیت آنتی اکسیدانی
خواص عملکردی
نانولیپوزوم

موضوعات

عنوان مقاله English

Evaluating the properties of peptides obtained from the enzymatic hydrolysis of clover sprouts and investigating the characteristics of nanoliposomes carrying them

نویسندگان English

Simin Rashidi
peiman ariaii
Mahro Esmaeili
Roya Bagheri
1) Department of Food Science and Technology, Ayatolla Amoli Branch, Islamic Azad University, Amol, Iran
چکیده English

Enzymatic hydrolysis is one of the methods used to improve the functional and nutritional properties of food proteins. Considering the effect that hydrolyzed proteins have on the functional and health-giving properties of food, in this research, using Protamax and Bromelain enzymes, the protein obtained from the clover sprout was hydrolyzed and the effect of this process on the antioxidant properties (inhibition DPPH and ABTS free radicals activities) and their functional characteristics (solubility, foaming and emulsification) were investigated. Then the hydrolyzed protein was micro-encapsulated by nanoliposome and its characteristics were analyzed. According to the results, the sum of hydrophobic and aromatic amino acids for Protamax and Bromelain enzymes were 40.41, 37.91, 12.35 and 11.46, respectively. Also, among the enzymes, Protamax enzyme was able to produce hydrolyzable protein with a higher degree of hydrolysis, protein content, antioxidant properties and higher functional properties, and also increasing the hydrolysis time had a positive effect on the aforementioned characteristics. Therefore, the protein hydrolyzed by Protamax enzyme and time 60 minutes was covered by nanoliposome, the results related to the size of the particles carrying peptides equal to 93.64±3.37 nm, zeta potential equal to 42.1±1.38 8-mV and microcoating efficiency was 68.73±2.37%. The results of the present research showed nano protein can be a useful approach for direct application of clover sprout peptides with antioxidant capacity in food products.

کلیدواژه‌ها English

Hydrolyzed protein
clover sprout
Antioxidant properties
Functional properties
Nanoliposome
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