بهینه‌سازی هیدرولیز آنزیمی پروتئین دانه کدو (Cucurbita maxima L.) توسط پانکراتین با استفاده از پیش‌تیمار مایکروویو

نویسندگان
زینب نوشی منجیلی 1
علیرضا صادقی ماهونک 2
وحید عرفانی مقدم 3
محمد قربانی 2
هدی شهیری طبرستانی 4
1 دانشجوی دکتری شیمی مواد غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.
2 استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.
3 استادیار گروه نانوتکنولوژی پزشکی، دانشکده فناوری‌های نوین، دانشگاه علوم پزشکی گلستان ، گرگان، ایران.
4 استادیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.
10.22034/FSCT.20.143.90
چکیده
دانه­های گیاهان Cucurbitaceae (کدو، خربزه و غیره) یکی از منابع غنی پروتئین، بشمار می­آیند. پروتئین­ها از جمله منابع تغذیه­ای مهم انسان هستند. هیدرولیز آنزیمی پروتئین دانه کدو با استفاده از پیش­تیمار مایکروویو منجر به تولید هیدرولیزشده­هایی با خواص زیست فعالی، از جمله فعالیت آنتی­اکسیدانی می­شود. استفاده از پیش­تیمار مایکروویو باعث ایجاد تغییراتی در ساختمان 3 بعدی پروتئین­ها می­شود، ساختار 3 بعدی پروتئین را باز کرده و دسترسی آنزیم به پیوندهای پپتیدی را تسریع می­کند. بنابراین، استفاده از پیش­تیمار مایکروویو، روشی مناسب برای صرفه­جویی در زمان و غلظت آنزیم مورد استفاده در هیدرولیز آنزیمی می­باشد. در این پژوهش محلول محتوی کنسانتره پروتئین دانه کدو در معرض انرژی مایکروویو با توان 500-900 وات طی 30-90 ثانیه قرار گرفت و به­عنوان محلول سوبسترا در آزمایشات هیدرولیز آنزیمی استفاده شد. هیدرولیز آنزیمی توسط آنزیم پانکراتین، با غلظت 5/0 تا 5/2 درصد نسبت به سوبسترای پروتئینی در بازه زمانی 20 تا 190 دقیقه، دما و pH اپتیمم پانکراتین، به­منظور تولید هیدرولیز شده­هایی با پتانسیل آنتی­­اکسیدانی انجام شد. قدرت آنتی­اکسیدانی با استفاده از روش­های مهار رادیکال آزاد DPPH، آنتی­اکسیدانی کل (جذب در 695 نانومتر) و فعالیت شلاته­کنندگی آهن، اندازه­گیری شد. بیشترین میزان فعالیت آنتی­اکسیدانی با استفاده از پیش­تیمار مایکروویو در زمان 105 دقیقه و نسبت E/S 5/1 درصد بود و شرایط بهینه ارائه شده توسط نرم­افزار برای دست­یابی بـه بیشینه فعالیت شلاته­کنندگی آهن (5/95%)، مهار رادیکال آزاد DPPH (5/%51) و آنتی­اکسیدانی کل (جذب در 695 نانومتر) (976/0)، زمان 102 دقیقـه و نسبت E/S 5/1 درصد بود که 5/89% با نتایج بدست آمده مطابقت داشت.
کلیدواژه‌ها
پانکراتین
پیش‌تیمار مایکروویو
دانه کدو
فعالیت آنتی‌اکسیدانی

موضوعات

عنوان مقاله English

Optimizing enzymatic hydrolysis of pumpkin seeds protein (Cucurbita maxima L.) by pancreatin with using microwave pretreatment

نویسندگان English

zeinab nooshi manjili 1
Alireza Sadeghi Mahoonak 2
Vahid Erfani Moghadam 3
Mohammad Ghorbani 2
Hoda Shahiri Tabarestani 4
1 Ph.D. student of food chemistry, Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
2 Professor, Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
3 Assistant Professor, Department of Medical Nanotechnology, Faculty of Modern Technologies, Golestan University of Medical Sciences, Gorgan, Iran.
4 Assistant Professor, Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
چکیده English

The seeds of Cucurbitaceae plants (pumpkin, melon, etc.) are one of the rich sources of protein. Proteins are one of the most important nutritional sources for humans. Enzymatic hydrolysis of pumpkin seed protein by using microwave pretreatment leads to the production of hydrolyzates with bioactive properties, including antioxidant activity. The use of microwave pretreatment causes changes in the 3D structure of proteins, It opens the 3-dimensional structure of the protein and accelerates the access of the enzyme to the peptide bonds. Therefore, the use of microwave pretreatment is a suitable method to save time and enzyme concentration which are used in enzymatic hydrolysis. In this study, The solution of pumpkin seed protein concentrate was exposed to microwave energy with a power of 500-900 W for 30-90 seconds and it was used as a substrate solution in enzymatic hydrolysis experiments. Enzymatic hydrolysis by pancreatin, with the concentration of 0.5 to 2.5% compared to the protein substrate, was performed in the time from 20 to 190 minutes, at the optimum temperature and pH of pancreatin, in order to produce hydrolysates with antioxidant potential. Antioxidant power was measured by using DPPH radical scavenging activity methods, total antioxidant activity (Absorbance at 695 nm) and iron chelating activity. The highest amount of antioxidant activity by using microwave pretreatment was in 105 minutes and the ratio of 1.5% E/S and the optimal conditions that provided by the software to achieve the maximum iron chelating activity (95.5%), DPPH radical scavenging activity (51.5%) and total antioxidant (Absorbance at 695 nm) (0.976), was in 102 minutes and the ratio of 1.5% E/S of which 89.5% corresponded with the obtained results.

کلیدواژه‌ها English

pancreatin
Microwave pretreatment
pumpkin seeds
Antioxidant activity
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