ارزیابی خواص آنتی اکسیدانی و عملکردی پروتئین جوانه کلم بروکلی هیدرولیز شده به روش هیدرولیز آنزیمی

نوع مقاله : پژوهشی اصیل

نویسندگان
امین جرجانی 1
لیلا نجفیان 2
محمد فارسی 3
سید احمد شهیدی 4
1 دانشکده علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
2 گروه علوم و صنایع غذایی، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
3 گروه صنایع چوب و کاغذ، دانشکده صنایع چوب و کاغذ، واحد ساری، دانشگاه آزاد اسلامی، ساری، ایران
4 4- استاد گروه علوم و صنایع غذایی، دانشکده علوم و صنایع غذایی، واحد آیت ا... آملی، دانشگاه آزاد اسلامی، آمل، ایران
10.48311/fsct.2025.83979.0
چکیده
پپتیدهای زیست‌فعال جزء ترکیبات عملکردی محسوب می‌شوند که اخیراً در مـواد غذایی شناخته شده‌اند. روش هیدرولیز آنزیمی به منظور بهبود ویژگی‌های عملکردی پروتئین‌های گیاهی مورد استفاده قرار گرفته است. هدف از این تحقیق هیدرولیز آنزیمی پروتئین جوانه بروکلی و بررسی خصوصیات عملکردی و آنتی اکسیدانی هیدرولیزات‌های حاصله بود. برای این منظور از دو آنزیم‌های آلکالاز و فلاورزایم و زمان‌های مختلف هیدرولیز آنزیمی (30، 60 و 90 دقیقه) استفاده گردید. نتایج نشان داد که هیدرولیزهای پروتئینی حاصله توسط آنزیم آلکالاز دارای طول زنجیره کوچکتر و مقادیر بالاتر اسیدهای آمینه هیدروفوب، درجه هیدرولیز آنزیمی، بازیافت پروتئینی، محتوای پروتئین هیدرولیز شده، حلالیت، ظرفیت امولسیون‌کنندگی، پایداری امولسیون، ظرفیت کف‌کنندگی، پایداری کف و فعالیت آنتی اکسیدانی در مقایسه با هیدرولیزات‌های تهیه شده توسط آنزیم فلاورزایم بودند. افزایش زمان هیدرولیز آنزیمی از 30 تا 90 دقیقه، منجر به افزایش حلالیت و کاهش ظرفیت امولسیون‌کنندگی، پایداری امولسیون، ظرفیت کف‌کنندگی و پایداری کف هیدرولیزات‌های پروتئینی تولیدی گردید (05/0>p). در کل، به دلیل فعالیت ضداکسایشی پروتئین جوانه بروکلی و بهبود قابل توجه آن پس از فرآیند هیدرولیز آنزیمی، به ویژه توسط آنزیم آلکالاز در زمان 90 دقیقه، هیدرولیزات‌های پروتئینی تهیه شده به عنوان آنتی اکسیدان‌های طبیعی جهت حفظ کیفیت و ایمنی محصولات غذایی پیشنهاد می‌گردند.



 
کلیدواژه‌ها
جوانه بروکلی
هیدرولیز آنزیمی پروتئین
فعالیت آنتی اکسیدانی
ویژگی های عملکردی

موضوعات

عنوان مقاله English

Evaluation of Antioxidant and Functional Properties of broccoli sprout Protein Hydrolysates using enzymatic Hydrolysis

نویسندگان English

Amin Jorjani 1
لیلا Najafian 2
Mohammad Farsi 3
Seyed-Ahmad Shahidi 4
1 Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
2 Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
3 Department of Wood and Paper Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran
4 Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
چکیده English

Bioactive peptides are among the functional compounds that have recently been recognized in food products. Enzymatic hydrolysis has been used to improve the functional properties of plant proteins. The aim of this study was to enzymatically hydrolyze broccoli sprout protein and investigate the functional and antioxidant properties of the resulting hydrolysates. For this purpose, two enzymes, Alcalase and Flavourzyme, and different enzymatic hydrolysis times (30, 60, and 90 min) were used. The results showed that the protein hydrolysates obtained by Alcalase have smaller chain length and higher amounts of hydrophobic amino acids, degree of enzymatic hydrolysis, protein recovery, hydrolyzed protein content, solubility, emulsifying capacity, emulsion stability, foaming capacity, foam stability and antioxidant  activity compared to the hydrolysates prepared by Flavourzyme. Increasing the enzymatic hydrolysis time from 30 to 90 min resulted in increased solubility and decreased emulsifying capacity, emulsion stability, foaming capacity, and foam stability of the produced protein hydrolysates (p<0.05). In general, due to the antioxidant activity of broccoli sprout protein and its significant improvement after enzymatic hydrolysis, especially by Alcalase enzyme at 90 min, the prepared protein hydrolysates are recommended as natural antioxidants to maintain the quality and safety of food products.

کلیدواژه‌ها English

Broccoli sprout
Enzymatic protein hydrolysis
Antioxidant activity
Functional properties
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