مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ویژگی های فیزیکوشیمیایی و رئولوژیکی نانوکمپلکس تهیه شده از کازئینات سدیم و صمغ دانه بالنگو

نوع مقاله : مقاله پژوهشی

نویسندگان
1 گروه صنایع غذایی، واحد نور، دانشگاه آزاد اسلامی، نور، ایران
2 گروه صنایع غذایی ، دانشگاه آزاد اسلامی ، نور ، ایران
3 گروه صنایع غذایی، واحد گرگان، دانشگاه آزاد اسلامی، گرگان، ایران
4 گروه صنایع غذایی، دانشکده کشاورزی، دانشگاه جیرفت، جیرفت، ایران
10.48311/fsct.2026.116950.82884
چکیده
هدف از این مطالعه تهیه و تعیین ویژگی های نانوکمپلکس بیوپلیمری حاوی کازئینات سدیم و صمغ دانه بالنگو بود.جهت تولید نانوکمپلکس از میزان 5/0 درصد کازئینات سدیم و 0، 25/0 و 5/0 درصد صمغ بالنگو استفاده شد. سه نوع کمپلکس با درصد صمغ بالنگوی متفاوت تولید شده از نظر کدورت، اندازه ذرات، پتانسیل زتا و همچنین تنش برشی و ویسکوزیته و برازش داده‌های رئولوژیکی مورد بررسی قرار گرفت. نتایج نشان داد، کمپلکس کازئینات سدیم و 5/0 درصد صمغ بالنگو به عنوان کمپلکس برتر انتخاب گردید. علاوه بر آن تاثیر نوع هموژنیزاتور (تک مرحله‌ای، دو مرحله‌ای و 2 بار عبور) و فشار هموژنیزاسیون (300، 500 و 700 بار) در pH های 3، 4، 5، 6، 7 و 8 بر میزان کدورت کمپلکس انجام شد. pH انتخاب شده 5/3 در نظر گرفته شد و نمونه در pH معادل 5/3 ، تحت تاثیر نوع و فشار هموژنیزاتور قرار گرفته و ویژگی‌های آن مورد بررسی قرار گرفت. مطابق نتایج، کمترین میزان کدورت(جذب) مربوط به نمونه کمپلکس کازئینات سدیم و صمغ بالنگو تحت هموژنیزاسیون دوبار عبور و فشار 500 بار (48/0) بود. بیشترین پتانسیل منفی زتا، مربوط به نمونه‌ای است که تحت هموژنیزاسیون دوبار عبور در فشار 700 بار قرار گرفته (33/35- میلی ولت) بود. کمترین اندازه ذرات مربوط به نمونه‌ای است که تحت هموژنیزاسیون دوبار عبور در فشار 700 بار (396.66 نانومتر) قرار گرفته است. در تمامی موارد مورد بررسی میزان r2 بالا و میزان RMSE پایین بود که این امر نشان دهنده رفتار سودوپلاستیک در نمونه‌های کمپلکس می‌باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigation of Physicochemical and Rheological Properties of Nanocomplexes Prepared from Sodium Caseinate and Balangu Seed Gum

نویسندگان English

Roghayeh Ezzati 1
Leyla roozbeh nasiraei 2
Sara Jafarian 1
Masoud Dezyani 3
Fatemeh Shahdadi 4
1 Department of Food Science, Nour Branch, Islamic Azad University, Nour, Iran
2 food science azad university .noor,.iran
3 Department of Food Science, Gorgan Branch, Islamic Azad University, Gorgan, Iran
4 Department of Food Science, Faculty of Agriculture, University of Jiroft, Jiroft, Iran
چکیده English

The aim of this study was to prepare and determine the properties of biopolymer nanocomplexes containing sodium caseinate and Balangu seed gum. To produce the nanocomplex, 0.5% sodium caseinate and 0, 0.25 and 0.5% Balangu gum were used. The samples were investigated in terms of turbidity, particle size, zeta potential,, shear stress, viscosity and fitting of rheological data. The results showed that the complex of sodium caseinate and 0.5% Balango gum was selected as the better complex. In addition, the effect of the type of homogenizer (single-stage, two-stage and 2-pass) and the homogenization pressure (300, 500 and 700 bar) at pH 3-8 on the turbidity of the complex was investigated and according to the results, the lowest turbidity was for the sample homogenized at 500 bar pressure, pH 3 and 2-pass homogenizer. The selected pH was considered to 3.5 and the sample at pH 3.5 was affected by the type and pressure of the defined homogenizer and its characteristics were investigated. According to the results, the lowest turbidity (absorption) was related to the sodium caseinate and balangu gum complex sample subjected to double-pass homogenization and 500 bar pressure (0.48). The highest negative zeta potential was related to the sample subjected to double-pass homogenization at 700 bar pressure (-33.35 mV). The lowest particle size was related to the sample subjected to double-pass homogenization at 700 bar (396.66 nm). In all cases studied, the r2 value was high and the RMSE value was low, which indicates pseudoplastic behavior in the complex samples.

کلیدواژه‌ها English

Nanocomplex
Balango gum
Sodium caseinate
Rheological properties
Homogenizatio
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