بهینه سازی تولید پروتئین هیدرولیز شده با ویژگی آنتی اکسیدانی از سبوس برنج طارم توسط آنزیم آلکالاز

نویسندگان
فاطمه رضانژاد امیردهی 1
علیرضا صادقی ماهونک 1
محمد قربانی 1
محسن رشیدی 2
سیده نرگس مظلومی 3
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشکده پزشکی، دانشگاه علوم پزشکی مازندران
3 گروه تغذیه دانشکده بهداشت، علوم پزشکی مازندران
10.22034/FSCT.21.148.112
چکیده
پپتیدهای حاصل از هیدرولیز پروتئین دارای خواص زیست فعالی متعددی بوده و دارای فعالیت آنتی اکسیدانی قوی در برابر رادیکال های آزاد هستند و از فرآیندهای اکسیداسیون که سبب آسیب به ماکرومولکول‌های بیولوژیکی و تخریب و افت کیفیت غذا میگردد، جلوگیری می­کنند. با توجه به حجم زیاد تولید برنج در دنیا، مقدار زیادی سبوس برنج تولید و در دسترس می باشد. با توجه به عنوان منبع پروتئینی مناسب و ارزان، سبوس برنج میتواند برای تولید پپتید با منشاء گیاهی مورد استفاده قرار گیرد. بهینه سازی شرایط هیدرولیز آنزیمی پروتئین سبوس برنج توسط آنزیم آلکالاز با هدف دستیابی به حداکثر خاصیت آنتی اکسیدانی صورت گرفت. به منظور بررسی فعالیت آنتی اکسیدانی پپتیدهای حاصله از آزمون های قدرت احیاکنندگی آهن 3 و سنجش فعالیت مهار کنندگی رادیکال های آزاد DPPH و فعالیت آنتی اکسیدانی کل استفاده شد. جهت بهینه سازی فرآیند از نرم افزار Design Expert و روش سطح پاسخ با سه متغیر مستقل : غلظت آنزیم به سوبسترا 3 - 1 درصد، دمای 55 - 40 درجه سانتیگراد و زمان هیدرولیز 210 - 30 دقیقه انجام شد. تیمار بهینه در شرایط تعیین شده شامل دمای 51.5 درجه سانتیگراد، زمان 131.5 دقیقه و غلظت آنزیم به سوبسترا 3 درصد به دست آمد که دارای حداکثر مهارکنندگی رادیکال آزادDPPH 37.172 درصد، فعالیت آنتی اکسیدانی کل 1.109 درصد و احیاکنندگی 2.084 درصد تعیین شده است. نتایج به دست آمده نشان داد است فرآیند هیدرولیز پروتئین سبوس برنج توسط آنزیم آلکالاز، منجر به تولید پپتیدهایی با ویژگی آنتی اکسیدانی بالا و قابل توجه شده که میتواند در تولید غذاهای فراسودمند و صنایع دارویی استفاده و همچنین جایگزین آنتی اکسیدان های سنتزی شود.
کلیدواژه‌ها
بهینه سازی
پروتئین هیدرولیز شده
ویژگی آنتی اکسیدانی
پروتئین سبوس برنج
هیدرولیز آنزیمی

موضوعات

عنوان مقاله English

Optimizing the production of hydrolyzed protein with antioxidant properties from Tarem rice bran by alcalase enzyme

نویسندگان English

fatemeh rezanejad amirdehi 1
alireza sadeghi mahonak 1
Mohammad Ghorbani 1
mohsen rashidi 2
Seyadeh Narges Mazloomi 3
1 Gorgan University of Agricultural Sciences and Natural Resources
2 Facultyof Medicine, Mazandaran Universityof Medical Sciences
3 Department of Nutrition, Faculty of Health, Medical Sciences, Mazandaran,
چکیده English

AbstractPeptides obtained from protein hydrolysis have many bioactive properties and have strong antioxidant activity against free radicals and prevent oxidation processes that cause damage to biological macromolecules and degradation and loss of food quality. Due to the large amount of rice production in the world, a large amount of rice bran is produced and available. As a suitable and cheap protein source, rice bran can be used for the production of plant-derived peptides. Optimizing conditions of enzymatic hydrolysis of rice bran protein by alcalase enzyme was done with the aim of achieving maximum antioxidant properties. In order to check the antioxidant activity of the obtained peptides, iron 3 reduction power tests and DPPH free radical inhibitory activity and total antioxidant activity were used. In order to optimize the process, Design Expert software and response surface method were used with three independent variables: enzyme concentration to substrate 1-3%, temperature 40-55 degrees Celsius and hydrolysis time 30-210 minutes. The optimal treatment was obtained under the determined conditions including temperature of 51.5 degrees Celsius, time of 131.5 minutes and concentration of enzyme to substrate of 3%, which has maximum DPPH free radical inhibition of 37.172%, total antioxidant activity of 1.109% and reductiveness of 2.084%. The obtained results showed that the hydrolysis process of rice bran protein by alkalase enzyme has led to the production of peptides with high and significant antioxidant properties that can be used in the production of useful foods and pharmaceutical industries and can also replace synthetic antioxidants.

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کلیدواژه‌ها English

Optimization
Hydrolyzed protein
Antioxidant property
Rice bran protein
enzymatic
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