بررسی تاثیر پیش تیمار مایکرویو بر ویژگی‌های آنتی اکسیدانی پروتئین هیدرولیز شده بذر کتان

نویسندگان
نادر سندگل 1
سید حسین حسینی قابوس 2
علیرضا صادقی ماهونک 3
1 1- دانشجوی کارشناسی ارشد گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
2 استادیار مرکز تحقیقاتصنایع غذایی شرق گلستان، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران
3 استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.22034/FSCT.21.148.190
چکیده
در این پژوهش تاثیر پیش­تیمار مایکروویو در توان­های 500 و 900 وات بر ویژگی­های آنتی­اکسیدانی (مهار رادیکال DPPH و آنتی اکسیدانی کل) پروتئین هیدرولیز شده بذر کتان در بازه زمانی 2100-30 دقیقه بررسی گردید. در مرحله بعد تاثیر غلظت­های متفاوت (mg/ml 100-20) تیمار بهینه بر ویژگی­های آنتی­اکسیدانی (ظرفیت آنتی اکسیدانی کل، فعالیت احیاء کنندگی یون آهن، مهار رادیکال DPPH و شلاته کنندگی یون آهن) بررسی و با خاصیت آنتی اکسیدانی ویتامین ث به­عنوان یک آنتی اکسیدان سنتزی و پروتئین هیدرولیز نشده بذر کتان مقایسه شد. نتایج نشان داد که پیش­تیمار مایکروویو در توان­ 500 وات به­طور معنی­داری باعث افزایش خواص آنتی اکسیدانی (مهار رادیکال DPPH و آنتی اکسیدانی کل) پروتئین هیدرولیز شده بذر کتان شد اما توان بیشتر مایکروویو (900 وات) باعث کاهش خاصیت آنتی اکسیدانی پروتئین هیدرولیز شده تولیدی نسبت به نمونه بدون اعمال پیش تیمار و یا نمونه با اعمال پیش تیمار مایکروویو با توان 500 وات شد. نمونه با اعمال پیش تیمار مایکروویو با توان 500 وات و رمان هیدرولیز 180 دقیقه به­نوان تیمار بهینه با بیشترین ظرفیت آنتی اکسیدانی کل و فعالیت مهار رادیکال آزاد DPPH به­عنوان تیمار بهینه انتخاب شد. بررسی تاثیر غلظت بر خواص آنتی اکسیدانی پروتئین هیدرولیز شده نشان داد که بیشترین مهار رادیکال آزاد DPPH (7/52 درصد)، ظرفیت آنتی اکسیدانی کل (35/1 جذب در 695 نانومتر)، فعالیت احیاء کنندگی یون آهن (859/0 جذب در 700 نانومتر) در غلظت (mg/ml) 60 و بیشترین فعالیت شلاته­کنندگی یون آهن (83/50 درصد) در غلظت (mg/ml) 80 حاصل شد. در نتیجه پروتئین هیدرولیز شده بذر کتان با دارا بودن قابلیت آنتی اکسیدانی مناسب قابلیت کاربرد در تولید محصولات غذایی فراسودمند، مکمل­های غذایی ورزشکاران و سالمندان را دارد.
کلیدواژه‌ها
آنتی‌اکسیدان
بذر کتان
پانکراتین
پروتئین هیدرولیز شده
مایکروویو

موضوعات

عنوان مقاله English

Evaluation the effect of microwave pretreatment on the antioxidant properties of flaxseed protein hydrolysate

نویسندگان English

Nader Sanadgol 1
Seyyed Hossein Hosseini Ghaboos 2
Alireza Sadeghi Mahoonak 3
1 M.Sc student, Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
2 Assistant Professor, Food Science and Technology Research Center of east Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran
3 Professor, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
چکیده English

In this study, the effect of microwave pretreatment at the power of 500 and 900 W on the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate was investigated in the period of 30-210 minutes. In the next step, the effect of different concentrations (20-100 mg/ml) of the optimum treatment on the antioxidant properties (total antioxidant capacity, Fe reducing power, DPPH radical scavenging activity and Fe chelating activity) was investigated and was compared with the antioxidant capacity of vitamin C as a synthetic antioxidant and unhydrolyzed flaxseed protein. The results showed that microwave pretreatment at a power of 500 W significantly increased the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate, but higher microwave power (900 W) led to reduction of antioxidant activity in comparison to the sample without pretreatment or the sample with microwave pretreatment with a power of 500 W. The sample with microwave pretreatment with a power of 500 W and hydrolysis time of 180 minutes was selected as the optimum treatment with the highest total antioxidant capacity and DPPH radical scavenging activity. Investigating the effect of concentration on the antioxidant properties of hydrolyzed protein showed that the highest DPPH radical scavenging activity (52.7 %), total antioxidant capacity (1.35 absorbance at 695 nm), Fe reducing power (0.859 absorbance at 700 nm) were achieved at the concentration of 60 (mg/ml) and the highest Fe chelating activity (50.83%) was obtained at the concentration of 80 (mg/ml). As a result, the flaxseed protein hydrolysate with considerable antioxidant capacity, can be used in the production of functional food products, nutritional supplements for athletes and the elderly.

کلیدواژه‌ها English

Antioxidant
Flax seed protein
pancreatin
Protein hydrolysate
Microwave
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