بهینه سازی ظرفیت امولسیون کنندگی و پایداری امولسیون پروتئین سبوس گندم

نویسندگان
صبا صابریان بروجنی 1
نفیسه زمین دار 2
1 دانش آموخته کارشناسی ارشد مهندسی علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)، اصفهان، ایران
10.22034/FSCT.22.165.33
چکیده
اخیراً، تقاضای مصرف‌کنندگان برای استفاده از پروتئین‌های گیاهی به عنوان جایگزین پروتئین‌های حیوانی زیاد شده است. سبوس غلات حاوی پروتئین، منابع فیبری، مواد معدنی و آنتی‌اکسیدان‌ها است. در پژوهش حاضر بهینه‌سازی ظرفیت امولسیون‌کنندگی و پایداری امولسیون پروتئین سبوس‌گندم با استفاده از روش سطح پاسخ (RSM)، طرح مرکب مرکزی(CCD) و نرم‌افزار Design Expert انجام شد. طرح شامل متغیرهای مستقل زمان سانتریفوژ (60-20 دقیقه)، دمای سانتریفوژ (20-4 درجه سانتی‌گراد)، pH قلیایی (12-8) و 10 تکرار در نقطه مرکزی بود. تغییرات زمان سانتریفوژ تاثیر معنی‌داری بر میزان پایداری امولسیون داشت(05/0p<)؛ اما بر روی ظرفیت تشکیل امولسیون تاثیر معنی‌داری نداشت (05/0p>). تغییرات دمای سانتریفوژ تاثیر معنی‌داری بر میزان ظرفیت تشکیل و پایداری امولسیون داشت(05/0p<). تغییرات pH قلیایی تاثیر معنی‌داری بر میزان ظرفیت تشکیل و پایداری امولسیون داشت(05/0p<). ارزیابی شرایط بهینه پیشنهادی نرم افزار برای ظرفیت تشکیل و پایداری امولسیون با نتایج آزمون تفاوت معنی‌دار نداشتند(05/0p>). نتایج این پژوهش نشان داد پروتئین سبوس گندم به عنوان یک منبع پروتئین گیاهی، پتانسیل بالایی برای استفاده به عنوان امولسیفایر در صنایع غذایی دارد.
کلیدواژه‌ها
ظرفیت امولسیون کنندگی
پایداری امولسیون
پروتئین سبوس گندم

موضوعات

عنوان مقاله English

Optimization of emulsifying capacity and stability of wheat bran protein

نویسندگان English

Saba Saberian Broujeni 1
Nafiseh Zamindar 2
1 Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
2 Associate Professor, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran.
چکیده English

Recently, the demand of consumers to use vegetable proteins as a substitute for animal proteins has been increased. Cereal bran contains protein, fiber sources, minerals and antioxidants. In this research, optimization of emulsifying capacity and emulsion stability of wheat bran protein was performed using response surface method (RSM), central composite design (CCD) and Design Expert software. The design included the independent variables of centrifugation time (20-60 minutes), centrifugation temperature (4-20°C), alkaline pH (8-12) and 10 replications at the central point. Centrifugation time had a significant effect on emulsion stability (P<0.05); but it had no significant effect on the capacity of emulsion formation (p>0.05). Centrifugation temperature changes had a significant effect on the amount of emulsion formation capacity and stability (P<0.05). Changes in alkaline pH had a significant effect on the amount of emulsion formation capacity and stability (P<0.05). Evaluation of the optimal conditions suggested by the software for the formation capacity and stability of the emulsion were not significantly different from the test results (p>0.05). The results of this research showed that wheat bran protein as a vegetable protein source has a high potential to be used as an emulsifier in the food industry.

کلیدواژه‌ها English

Emulsifying capacity
Emulsion stability
Wheat bran protein
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