محاسبه عددی میزان دناتوره شدن آنزیم‌ها، پروتئین‌های تغذیه‌ای و بروز واکنش‌های قهوه‌ای شدن در شیر بطری‌شده تحت تاثیر تیمار پلاسمای سرد

نویسنده
آزاده رنجبر ندامانی
استادیار گروه مکانیک بیوسیستم- دانشگاه علوم کشاورزی و منابع طبیعی ساری- مازندران
10.22034/FSCT.21.146.42
چکیده
هدف از این پژوهش، مطالعه اثر تیمار پلاسمای سرد بر دناتوراسیوان آنزیم­ها، پروتئین­های تغذیه­ای و بروز واکنش­های قهوه­ای شدن در شیر خام بطری شده است. یک سیستم پلاسمای تخلیه سطح برای این منظور استفاده شد. راکتور این سیستم یک استوانه کوارتزی با قطر 1 سانتی­متر و ارتفاع 25 سانتی­متر بود. از یک پوشش استیل با ضخامت 1 میلی­متر و ارتفاع 25 سانتی­متر در سطح داخلی راکتور و به عنوان الکترود تخلیه ولتاژ بالا استفاده شد. مایع درون بطری (شیر) نیز به عنوان الکترود خنثی در نظر گرفته شد. تخلیه برق با فرکانس و ولتاژ مورد مطالعه به الکترود انجام شد. در این مطالعه زمان غیرفعال­شدن کاتالاز، فسفاتاز قلیایی، لیپاز، پراکسیداز، آنزیم­های پروتئازی، و همچنین زمان دناتوره شدن آلبومین سرمی، ایمنوگلوبولین­ها، آلفا لاکتالبومین، بتالاکتوگلوبولین، لیزین و در نهایت میزان تخریب ویتامین تیامین مورد بررسی قرار گرفت. شبیه­سازی توسط نرم افزار کامسول ورژن 3.5a برای یک هندسه دوبعدی انجام شد. نتایج نشان دادند زمان غیرفعال­سازی کاتالاز، فسفاتاز و لیپاز بسیار اندک بود در حالیکه آنزیم­های پروتئازی و پراکسیداز طولانی­ترین زمان غیرفعال­شدن را نشان دادند. با این حال زمان غیرفعال­شدن نهایی تمام آنزیم­ها در مقایسه با تیمارهای حرارتی رایج در صنایع لبنی بسیار اندک بود. پراکسیداز در 9/0 دقیقه و پروتئاز در 2 دقیقه بعد از آغاز تیمار غیر فعال شدند. زمان غیر فعال­سازی سایر آنزیم­ها 5/0 ثانیه بود. همچنین، زمان دناتوراسیون پروتئین­ها و اسیدهای آمینه به شکل معناداری متفاوت بود (05/0>p) زمان غیرفعال شدن اسید آمینه لیزین کمتر از سایر موارد مورد مطالعه بود و بتالاکتوگلوبولین بالاترین زمان دناتوراسیون را داشت. زمان آغاز واکنش قهوه­ای شدن تحت تیمار پلاسما 4/3 دقیقه بود. به طور کلی می­توان نتیجه گرفت که شرایط تیمار پلاسمایی که مورد مطالعه قرار گرفت، اثر منفی بر پروتئین­ها و رنگ شیر نداشت.
کلیدواژه‌ها
واکنش‌های قهوه‌ای شدن
تیمار پلاسما
غیرفعال‌سازی آنزیمی
پروتئین‌های تغذیه‌ای

موضوعات

عنوان مقاله English

Numerical Calculation of the Denaturation of Enzymes, Nutritional Proteins, and Occurrence of Browning Reaction in Bottled Milk under Cold Plasma Treatment

نویسنده English

Azadeh Ranjbar Nedamani
Assistant Prof. of Biosystem Engineering Dept. in the Sari Agricultural Sciences & Natural Resources University
چکیده English

The aim of this work, was studying the effect of cold plasma treatment on enzymes and nutritional proteins denaturation, and ocurrance of browning reactions of bottled raw milk. A surface discharge plasma system was used for this purpose. The reactor of this system was a quartz cylinder with a diameter of 1 cm and a height of 25 cm. a steel cover with a thickness of 1 mm and height of 25 cm was used on the inner surface of the reactor and as a high voltage discharge electrode. The liquid inside the bottle (milk) was also considered as neutral electrode. The time of inactivation of catalase, alkaline phosphatase, lipase, peroxidase, and protease enzymes, bovine serum albumin, immunoglobulins, alpha lactalbumin, beta lactalbumin, lysine and thiamine were investigated. The simulation was performed by COMSOL a3.5 software for a two-dimensional geometry. The results showed the deactivation time of catalase, phosphatase, and lipase is highly low while the peroxidase and protease show the longest deactivation time. However the final deactivation time of all enzymes is highly low compared with thermal treatments. The peroxidase diactivated at 0.9 min and protease deactivated at 2 minutes after plasma treatment. The other enzyme deactivation time were 0.5 seconds. Also, the protein and amino acid denaturation time has a significant difference at p< 0.05. The inactivation time of lysine amino acid was shorter than other cases studies in this work, and beta-lactalbumin protein had the longest denaturation time. Also, the time of starting the browning reaction under plasma treatment was 3.4 minutes. It can be concluded that the studied cold plasma condition have no negative effect on proteins and color of milk.

کلیدواژه‌ها English

Browning reactions
cold plasma
Enzyme deactivation
Milk
Nutritional Proteins
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