بهینه سازی تولید پروتئین هیدرولیز شده کنجاله بادام شیرین به وسیله پیش تیمار فراصوت و آنزیم‌ آلکالاز

نویسندگان
ساناز معیری 1
محمد قربانی 1
علیرضا صادقی ماهونک 1
مهدی کاشانی نژاد 1
مجتبی رئیسی 2
1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان
2 دانشگاه علوم پزشکی گلستان
10.22034/FSCT.22.165.135
چکیده
بادام شیرین یک منبع خوبی از پروتئین های با کیفیت بالا می باشد و مقدار پروتئین در بادام بر اساس وزن خشک 22-16% گزارش شده است (سات، 1993). پروتئین های بادام قابلیت هضم بالایی دارند و آلبومین و گلوبولین 99-88% از پروتئین های اصلی آن را تشکیل می دهند (سانگ و همکاران، 2002). در این پژوهش بهینه سازی فرآیند هیدرولیز آنزیمی پروتئین بادام شیرین با استفاده از آنزیم‌ آلکالاز و پیش تیمار فراصوت انجام گرفت. متغیرهای مورد بررسی زمان هیدرولیز، غلظت آنزیم و زمان اعمال امواج فراصوت و پاسخ های مورد بررسی درجه هیدرولیز، ظرفیت آنتی اکسیدانی کل و فعالیت شلاته کنندگی یون آهن بود. سپس تاثیر غلظت آنزیم بر فعالیت احیاء کنندگی یون آهن و ظرفیت آنتی اکسیدانی کل تیمار بهینه ارزیابی شد. در ادامه، مقایسه خصوصیات عملکردی (حلالیت، خاصیت کف کنندگی و خاصیت امولسیون کنندگی) تیمار بهینه هیدرولیز شده با پروتئین هیدرولیز نشده در pH های مختلف انجام گرفت. نتایج نشان داد بیشترین میزان فعالیت آنتی اکسیدانی (فعالیت مهار رادیکال DPPH (97/62 درصد)، شلاته کنندگی یون آهن (85/72 درصد) و درجه هیدرولیز مناسب (38/31 درصد) با کاربرد آنزیم آلکالاز در شرایط زمان اعمال امواج فراصوت(400 وات) 59/3 دقیقه، زمان هیدرولیز 50/171 دقیقه و غلظت آنزیم 95/1 درصد حاصل شد. فعالیت آنتی اکسیدانی پروتئین هیدرولیز شده به غلظت وابسته بود و هیدرولیز به‌میزان قابل توجهی سبب افزایش خصوصیات عملکردی پروتئین بادام شیرین شد. با توجه به نتایج به دست آمده در این پژوهش، محصول پروتئین هیدرولیز شده بقابلیت استفاده در صنایع غذایی به عنوان یک نگهدارنده طبیعی و ترکیب مغذی و در فراورده های دارویی جهت افزایش خواص عملکردی و بهبود خصوصیات تغذیه ای را دارد.
کلیدواژه‌ها
آنتی اکسیدان
امواج فراصوت
بادام شیرین
پروتئین هیدرولیز شده
هیدرولیز آنزیمی
آلکالاز

موضوعات

عنوان مقاله English

Optimizing production of hydrolyzed protein of sweet almond meal by ultrasound pretreatment and alcalase enzyme

نویسندگان English

sanaz moayer 1
mohammad ghorbani 1
alireza sadeghi mahoonak 1
mehdi kashani nejad 1
mojtaba raeisi 2
1 Gorgan University of Agricultural Sciences and Natural Resources
2 Golestan University of Medical Sciences
چکیده English

Sweet almonds are a good source of high quality proteins and the amount of protein in almonds is reported to be 16-22% based on dry weight (Sat, 1993). Almond proteins have high digestibility and albumin and globulin constitute 88-99% of its main proteins (Song et al., 2002). In this research, optimization of sweet almond protein enzymatic hydrolysis process was done using alcalase enzyme and ultrasound pretreatment. The investigated variables were hydrolysis time, enzyme concentration and ultrasound application time, and the investigated responses were hydrolysis degree, total antioxidant capacity and iron ion chelating activity. Then the effect of enzyme concentration on iron ion reduction activity and antioxidant capacity of the whole optimal treatment was evaluated. Next, a comparison of functional properties (solubility, foaming properties and emulsifying properties) of optimal hydrolyzed treatment with non-hydrolyzed protein was done at different pH. The results showed the highest amount of antioxidant activity (DPPH radical inhibition activity (62.97%), iron ion chelation (72.85%) and appropriate hydrolysis degree (31.38%) with the use of alcalase enzyme under conditions of application of ultrasound waves. (400 W) 3.59 minutes, the hydrolysis time was 171.50 minutes and the enzyme concentration was 1.95%.The antioxidant activity of the hydrolyzed protein was dependent on the concentration and the hydrolysis significantly increased the functional properties of the sweet almond protein. According to the results obtained in this research, the hydrolyzed protein product can be used in the food industry as a natural preservative and nutrient composition and in pharmaceutical products to increase functional properties and improve nutritional properties

کلیدواژه‌ها English

Antioxidant
ultrasound waves
sweet almond
Hydrolyzed protein
enzymatic hydrolysis
alkalase
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