مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بررسی ‌ظرفیت نگهداری آب و ظرفیت جذب روغن ایزوله‌ی پروتئین شاهدانه(Cannabis sativa L.) استخراج شده به روش قلیایی

نوع مقاله : پژوهشی اصیل

نویسندگان
کیمیا صهبا 1
نفیسه زمین دار 2
1 دانشگاه آزاد اسلامی واحد اصفهان (خوراسگان)
2 دانشیار، گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه آزاداسلامی واحد اصفهان (خوراسگان)، اصفهان
10.48311/fsct.2026.83877.0
چکیده
 پروتئین‌ها هم­ در­حفظ زندگی­انسان و هم ­درمحصولات غذایی نقش اساسی دارند و علاوه بر نقش مهمی که درسلامت و تغذیه دارند، دارای خواص عملکردی فراوانی­هستند­. پروتئین‌ شاهدانه به­ عنوان منبع پروتئین گیاهی با ارزش غذایی عالی و خواص تکنولوژیکی- عملکردی متنوع شناخته می شود. حفظ تازگی و ظرفیت جذب روغن ­از عوامل کلیدی در کیفیت بسیاری از غذاها است. در این پژوهش تاثیر روش استخراج قلیایی بر پروتئین شاهدانه با استفاده از روش سطح پاسخ ارزیابی شد. اثر پارامترهای مستقلpH  قلیایی(8.5،10،11.5)­، نسبت جامد به حلال(1:10،1:15،1:20)­،  pHایزوالکتریک(4،4.5،5)­ و دمای سانتریفوژ  کردن (C°4،14،24) بر پارامترهای ظرفیت نگهداری آب و ظرفیت جذب روغن ایزوله پروتئین شاهدانه بررسی شد. بیشترین جذب آب و روغن در شرایط pH قلیایی(11.5)، نسبت جامد به حلال(1:12)­،  pHایزوالکتریک(4) و دمای سانتریفوژ (C° 4) به ترتیب با مقدار  2.985 و 6.036 (گرم/گرم) با مطلوبیت 98% ملاحظه شد. تفاوت معنی داری بین داده های تجربی و پیش بینی شده با استفاده از آزمون .student  tمشاهده نشد(p>0.05) که نشانه کاربردی بودن این شرایط بهینه برای صنایع غذایی است.
 

 
کلیدواژه‌ها
واژگان کلیدی : ظرفیت جذب روغن
ظرفیت نگهداری آب
ایزوله پروتئین شاهدانه
استخراج قلیایی
موضوعات

عنوان مقاله English

Investigating the Water Holding Capacity and Fat Absorption Capacity of Hemp Protein Isolate (Cannabis sativa L.) Extracted by Alkaline Method

نویسندگان English

Kimia Sahba 1
Nafiseh Zamindar 2
1 Department of food science and technology
2 Master Student, Department of Food Science and Technology, College of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
چکیده English

Abstract
Proteins play a crucial role both in human survival and food products. They have important roles in health and nutrition, and possess a wide range of functional properties. Hemp protein is considered a valuable plant protein source with excellent nutritional value and unique functional properties. It can be used in various food systems to create desirable textures. Maintaining freshness and enhancing oil absorption are key factors in the quality of many food products.  The alkaline extraction method for hemp protein was evaluated using response surface methodology. In this study, the effects of various parameters such as alkaline pH (8.5, 10, 11.5), solid to liquid ratio (1:10, 1:15, 1:20), and centrifugation temperature (4, 4.5, 5 °C) were investigated on the water holding capacity and oil absorption capacity of isolated hemp protein. The highest value of water and oil absorption capacity were respectively 2.985 and 6.036 (g/g) with the desirability of 98% . The optimum point was obtained at alkaline pH of 11.5, isoelectric pH of4 , solid to liquid ratio of 1:12, and centrifugation temperature of 4 °C. The statistical analysis using t .test showed no significant difference between the experimental data and the predicted values (p>0.05), indicating the optimal functional properties of hemp protein for its potential application in the food industry.
 
 


 

کلیدواژه‌ها English

Fat absorption capacity
Water holding capacity
Hemp protein isolate
Alkaline extraction
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