ارزیابی خواص عملکردی و آنتی اکسیدانی پپتیدهای حاصل از هیدرولیز آنزیمی جلبک اسپیرولینا

نویسندگان
اندیشه توکلی 1
رضا فرهمندفر 2
علی معتمدزادگان 3
پیمان آریایی 4
مریم اثنی عشری 5
1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
3 استاد، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری، ساری، ایران
4 دانشیار، گروه علوم و صنایع غذایی، واحد آیت الله آملی، دانشگاه آزاد اسلامی، آمل، ایران
5 استادیار، بخش تحقیقات فرآوری تولیدات دامی، موسسه تحقیقات علوم دامی کشور، سازمان تحقیقات، آموزش و ترویج کشاورزی، کرج، ایران
10.22034/FSCT.22.161.69
چکیده
هیدرولیز آنزیمی پروتئین جلبک اسپیرولینا، منجر به افزایش ارزش پروتئینی آن و تولید پپتیدهای بیولوژیکی و عملکردی می‌شود که قابلیت هضم و جذب بالا و خواص آنتی‌اکسیدانی مناسبی دارند. در این پژوهش، خواص آنتی‌اکسیدانی و عملکردی پپتیدهای زیست فعال حاصل از هیدرولیز آنزیمی جلبک اسپیرولینا بررسی شود. در روند ارزیابی، ابتدا پروتئین‌های جلبک اسپیرولینا با استفاده از آنزیم‌های آلکالاز و فلاورزایم طی زمانهای مختلف 10، 20 و 30 دقیقه هیدرولیز شدند. سپس، درجه هیدرولیز، بازیافت پروتئینی، خواص آنتی‌اکسیدانی پپتیدها به وسیله آزمون‌های مهار کنندگی رادیکال‌های آزاد DPPH (1,1-diphenyl-2-picrylhydrazyl) و FRAP (Ferric Reducing Antioxidant Power) و ویژگی‌های عملکردی پپتیدها نیز شامل حلالیت، ظرفیت و پایداری کف کنندگی و امولسیون مورد.مورد ارزیابی قرار گرفتند. نتایج این ارزیابی‌ها نشان داد که پپتیدهای حاصل از هیدرولیز آنزیمی جلبک اسپیرولینا دارای خواص آنتی‌اکسیدانی بالا بوده و می‌توانند به عنوان مهارکننده‌های رادیکال‌های آزاد عمل کنند. همچنین، ویژگی‌های عملکردی مناسبی نیز در پپتیدها مشاهده شد که نشان از قابلیت آنها در کاربردهای مختلفی مانند صنایع غذایی دارند. همچنین بر اساس نتایج آنزیم آلکالاز توانایی بالاتری در تولید پروتئین هیدرولیزی با درجه هیدرولیزاسیون، محتوای پروتئینی و بازیافت پروتئینی بالاتر، و همچنین خاصیت آنتی‌اکسیدانی و عملکردی بهتری نسبت به آنزیم فلاورزایم دارا بود و زمان هیدرولیز نیز تاثیر مثبتی بر پارامترهای فوق داشت. بنابراین، پژوهش حاضر نشان می‌دهد که پپتیدهای حاصل از هیدرولیز آنزیمی جلبک اسپیرولینا دارای خواص آنتی‌اکسیدانی و عملکردی هستند و می‌توانند به عنوان ترکیبات مفید در محصولات غذایی و سایر صنایع مورد استفاده قرار گیرند.
کلیدواژه‌ها
پروتئین هیدرولیز شده
جلبک اسپرولینا
خاصیت آنتی اکسیدانی
خواص عملکردی

موضوعات

عنوان مقاله English

Evaluation of the functional and antioxidant properties of peptides derived from enzymatic hydrolysis of Spirulina algae

نویسندگان English

Andisheh Tavakoli 1
Reza Farahmandfar 2
Ali Motamedzadegan 3
Peiman Ariaii 4
Maryam Asnaashari 5
1 PhD student, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Associate Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
3 Professor, Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
4 Associate Professor, Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
5 Department of Animal Processing, Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
چکیده English

Enzymatic hydrolysis of Spirulina algae protein, commonly practiced in the food industry, leads to increased protein value and the production of biologically active and functional peptides with high digestibility and desirable antioxidant properties. This study aims to investigate the antioxidant and functional properties of bioactive peptides derived from enzymatic hydrolysis of Spirulina algae. In the evaluation process, Spirulina algae proteins were hydrolyzed using alcalase and flavozyme enzymes for different durations of 10, 20, and 30 minutes. The degree of hydrolysis, protein recovery, antioxidant properties of the peptides assessed through DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (Ferric Reducing Antioxidant Power) assays, as well as the functional characteristics of the peptides including solubility, emulsifying and foam capacity and stability were evaluated. The results of these evaluations demonstrated that peptides derived from enzymatic hydrolysis of Spirulina algae exhibited high antioxidant properties and could act as scavengers of free radicals. Furthermore, these peptides displayed favorable functional properties, indicating their potential applications in various industries, including the food sector. Additionally, based on the results, alcalase enzyme showed higher capability in producing hydrolyzed proteins with higher degree of hydrolysis, protein content, and recovery, as well as better antioxidant and functional properties compared to flavozyme enzyme. The hydrolysis time also had a positive impact on these parameters. Therefore, this study highlights the antioxidant and functional properties of peptides derived from enzymatic hydrolysis of Spirulina algae, suggesting their potential utility as valuable compounds in food products and other industries.

کلیدواژه‌ها English

Hydrolyzed protein
Spirulina Algae
Antioxidant properties
Functional properties
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