مطالعه تاثیر پروتئین هیدرولیز شده دانه خربزه ترکمنی بر برخی ویژگی های فیلم نانوکامپوزیت پلی‌اتیلن/ نانورس

نویسندگان
گلاره ایزدی آملی 1
پیمان آریایی 2
مهرو اسماعیلی 2
رویا باقری 2
1 دانشگاه آزاد واحد آیت ا...آملی
2 گروه علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی،آمل، ایران
10.22034/FSCT.22.165.118
چکیده
امروزه، به دلیل نگرانی‌های فزاینده درباره‌ی تأثیرات منفی مواد بسته‌بندی غیرقابل تجزیه، استفاده از مواد بسته‌بندی تجزیه‌پذیر به طور فزاینده‌ای مورد توجه قرار گرفته است. . هدف از این پژوهش به بررسی اثر پروتئین هیدرولیز شده دانه خربزه ترکمنی با استفاده از آنزیم پروتامکس (0/5 و 1 درصد وزنی/ حجمی%) بر خواص مکانیکی، فیزیکی، آنتی‌اکسیدانی و ضد میکروبی فیلم نانوکامپوزیت بر پایه پلی‌اتیلن و نانورس می باشد. نتایج نشان می‌دهد که پروتئین هیدرولیز شده دارای میزان پروتئین بالا و درجه هیدرولیز قابل توجهی است. این پروتئین غنی از اسیدهای آمینه هیدروفوب (35/26%) و اسیدهای آمینه آروماتیک (19/67%) می‌باشد. افزودن نانو رس به فیلم پلی‌اتیلن منجر به کاهش رطوبت و WVP و افزایش ضخامت و کدورت گردید. با این حال، افزودن پروتئین هیدرولیز شده باعث افزایش ضخامت، رطوبت و WVP فیلم‌ها و کاهش کدورت شد (0/05>P). همچنین، مشاهده گردید با افزودن پروتئین هیدرولیز شده، مقاومت کششی فیلم‌ها کاهش یافته و ازدیاد طول نمونه‌ها به‌طور معناداری افزایش یافته است (0/05>P). پروتئین هیدرولیز شده دانه خربزه فعالیت قابل توجهی در مهار رادیکال‌های آزاد DPPH نشان داد، و افزایش غلظت آن تأثیر مثبتی بر این خصوصیت داشت (0/05>P). این فیلم‌ها همچنین خاصیت ضد میکروبی قوی‌در برابر باکتری‌های پاتوژن داشتند، اثر آن‌ها بر باکتری گرم مثبت استافیلوکوکوس اورئوس بیشتر از باکتری گرم منفی اشریشیا کلی بود. فیلم نانوکامپوزیت حاوی 1% پروتئین هیدرولیز شده بیشترین فعالیت آنتی‌اکسیدانی و ضد میکروبی را نشان داد (0/05>P). به‌طور کلی، استفاده از پروتئین هیدرولیز شده دانه خربزه در تهیه فیلم نانوکامپوزیت می‌تواند به تولید فیلم‌های مناسب برای بسته‌بندی مواد غذایی منجر شود. این فیلم‌ها ویژگی‌های فیزیکی و مکانیکی مطلوبی دارند و دارای خواص آنتی‌اکسیدانی و ضد میکروبی مطلوبی نیز می‌باشند.
کلیدواژه‌ها
باکتری پاتوژن
پپتیدهای زیست فعال
خواص مکانیکی
فیلم خوراکی
هیدرولیز آنزیمی

موضوعات

عنوان مقاله English

Study of the Effect of Hydrolyzed Protein from Turkmen Melon Seeds on Some Properties of Polyethylene/Nanoclay Nanocomposite Films

نویسندگان English

gelareh izadi amoli 1
peiman ariaii 2
Mahro Esmaeili 2
Roya Bagheri 2
1 Ayatollah Amoli Branch, Islamic Azad University
2 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
چکیده English

Due to increasing concerns regarding the negative impacts of non-biodegradable packaging materials, the use of biodegradable packaging solutions is gaining significant attention. This study aims to evaluate the effects of hydrolyzed protein from Turkmen melon seeds utilizing the enzyme Protamax at concentrations of 0.5% and 1% (w/v) on the mechanical properties as well as the physicochemical, antioxidant, and antimicrobial characteristics of polyethylene/nanoclay-based nanocomposite films. The results demonstrate that the hydrolyzed protein has a high protein content and a notable degree of hydrolysis. Furthermore, this protein is rich in hydrophobic amino acids (35.26%) and aromatic amino acids (19.67%). The incorporation of nanoclay into polyethylene films resulted in reduced moisture content and water vapor permeability (WVP), along with increased thickness and opacity. In contrast, the addition of hydrolyzed protein led to increases in the thickness, moisture, and WVP of the films while decreasing opacity (p < 0.05). It was also observed that the tensile strength of the films decreased, while the elongation at break significantly increased with the addition of hydrolyzed protein. The hydrolyzed protein from melon seeds exhibited considerable DPPH free radical scavenging activity, with higher concentrations positively influencing this property (p < 0.05). Additionally, these films displayed stronger antimicrobial properties against pathogenic bacteria, notably showing greater efficacy against the gram-positive bacterium Staphylococcus aureus compared to the gram-negative bacterium Escherichia coli. The nanocomposite film containing 1% hydrolyzed protein demonstrated the highest antioxidant and antimicrobial activity (p < 0.05). Overall, the use of hydrolyzed protein from melon seeds in the preparation of nanocomposite films can lead to the development of suitable packaging materials for food applications. These films exhibit desirable physicochemical and mechanical properties, alongside effective antioxidant and antimicrobial characteristics.

کلیدواژه‌ها English

Pathogenic bacteria
Bioactive peptides
Mechanical properties
Edible films
enzymatic hydrolysis
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