بهینه سازی و بررسی سینتیک فرآیند شفاف سازی آب هویج سیاه با استفاده از آنزیم پکتیناز

نویسندگان
نوراله مخدوم 1
محمود رضازاد باری 2
محمد علیزاده خالدآباد 2
صابر امیری 3
1 دانش آموخته کارشناس ارشد زیست فناوری مواد غذایی، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
2 استاد گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
3 استادیار گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه
10.22034/FSCT.22.165.44
چکیده
هدف ازاین­مطالعه، بهینه­سازی فعالیت و بررسی سینیتیک آنزیم پکتیناز (EC 3.2.1.15) درشفاف‌سازی آب­هویج‌سیاه می‌باشد. بدین منظورتاثیر فاکتورهای مستقل، شامل غلظت‌های مختلف آنزیم پکتیناز ( gr/hl 6،7، 5)، بریکس (75/7، 7 ، 25/6 ، 5/5 ، 75/4 ،4 درجه بریکس)، زمان­ (5/5، 3 ،5/0 ساعت) و دما (55، 50، 45 درجه سانتیگراد) برشفاف‌سازی و ویژگی‌های آب‌هویج‌سیاه بررسی شد. بدین منظور براساس بیشینه مقدار رنگ، کمینه مقدار کدورت وبیشینه مقدار آنتوسیانین وبا طرح آماری باکس-بنکن[1] شرایط بهینه تعیین گردید. بیشترین تاثیرآنزیم پکتینازدر پانزده دقیقه ابتدایی‌ صورت گرفت. در این بازه نمودار تغییرات بصورت خطی بود و بعد ازآن ‌تقریبا روند ثابتی را طی کرد و میزان کاهش کدورت بعد از این مدت روند نزولی را طی کرد و بسیار ناچیز کاهش پیدا کرد ولی متوقف نشد. نیز بیشترین تاثیرآنزیم پکتیناز در افزایش رنگ‌ در دوازده دقیقه ابتدایی صورت گرفت. در این مدت نمودار بصورت خطی بود و بعد از آن روند تغییرات بسیار کٌند بود. براساس ‌نتایج، تاثیر دما، زمان‌ و غلظت آنزیم برکاهش کدورت معنی‌دار بوده (p≤0.05) و همچنین اثر دما و زمان ‌برکاهش کدورت بصورت نمایی بود. اثر زمان فرآیند بر تغییرات رنگ معنی‌دار نبود ولی اثر زمان و غلظت آنزیم برافزایش رنگ معنی‌دارو بصورت درجه دو بود و با افزایش دما از45به50درجه سانتیگراد، شدت رنگ افزایش داشت وبا افزایش بیشتر دما تا55درجه سانتیگراد، شدت رنگ کاهش یافت. تاثیر هرسه فاکتور مورد مطالعه برمیزان آنتوسیانین معنی‌داربود و با افزایش دما، زمان و غلظت آنزیم، مقدار آنتوسیانین افزایش داشت. نقطه بهینه شفاف‌سازی در مقدار غلظتg/hl 7، زمان5/5ساعت و دمای55درجه سانتیگراد بدست آمد. نتیجه­گیری کلی نشان داد شرایط بهینه بدست آمده، تاثیر مثبت بر ویژگی­های کیفی محصول را نشان داد.


[1] Box–Behnken design
کلیدواژه‌ها
آنزیم ‌پکتیناز
آب‌هویج‌سیاه
سینتیک
طرح ‌باکس بنکن
شفاف سازی

موضوعات

عنوان مقاله English

Optimizing and investigating the kinetics of black carrot juice clarification process using pectinase enzyme

نویسندگان English

Norollah Makhdoom 1
Mahmoud Rezazadbari 2
Mohammad Alizadeh Khaledabad 2
Saber Amiri 3
1 Master's degree in Food Biotechnology, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
2 Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
3 Assistant Professor, Department of Food Science and Industry, Faculty of Agriculture, Urmia University
چکیده English

This study aims to optimize the activity and investigate the kinetics of the pectinase enzyme (EC 3.2.1.15) in clarifying black carrot juice. For this purpose, the effect of independent factors, including different concentrations of pectinase enzyme (5,6, and 7 gr/hl), brix (4, 4.75, 5.5, 6.25, 7, and 7.75 ◦Brix), time (0.5, 3, and 5.5 h), and temperatures (45, 50, and 55 ◦C) were investigated for the clarification and characteristics of black carrot juice. For this purpose, optimal conditions were determined based on the maximum amount of color, the minimum amount of turbidity and the maximum amount of anthocyanin and the Box–Behnken statistical design. The greatest effect of the pectinase enzyme occurred in the first fifteen minutes. The change graph was linear in this period and followed an almost constant trend. The rate of turbidity decrease after this period followed a downward trend and decreased very slightly but did not stop. Also, the greatest effect of the pectinase enzyme in increasing color occurred in the first twelve minutes. In this period, the graph was linear and then the change trend was very slow. Based on the results, the effect of temperature, time and enzyme concentration on turbidity reduction was significant (p≤0.05) and also the effect of temperature and time on turbidity reduction was exponential or quadratic. The effect of process time on color changes was not significant, but the effect of time and enzyme concentration on the increase of color was significant and quadratic, and increasing the temperature from 45 to 50 ◦C, the color intensity increased, and increasing the temperature to 55 ◦C, the color intensity decreased. The optimal point of clarification was obtained at a concentration of 7 g/hl, a time of 5.5 h and a temperature of 55 ◦C.

کلیدواژه‌ها English

Pectinase enzyme
black carrot juice
Kinetics
Box–Behnken design
Clarification
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