مجله علوم و صنایع غذایی ایران

مجله علوم و صنایع غذایی ایران

بهینه‌سازی شرایط پیش تیمار حرارتی ماکروویو بر بهبود ویژگی‌های آنتی‌اکسیدانی پروتئین هیدرولیز شده گلوتن ذرت

نوع مقاله : پژوهشی اصیل

نویسندگان
1 دانشجو
2 استاد دانشگاه
3 استاد
4 دکتری
10.48311/fsct.2026.83632.0
چکیده
هدف از این پژوهش بررسی اثر زمان هیدرولیز و پیش تیمار ماکروویو بر هیدرولیز آنزیمی پروتئین گلوتن ذرت به­وسیله آنزیم آلکالاز جهت تولید پروتئین هیدرولیز شده با قابلیت آنتی­اکسیدانی­بالا بود. ابتدا گلوتن ذرت به­ پودر تبدیل و سپس عمل هیدرولیز در توان 90 وات با نسبت آنزیم به سوبسترا 1 درصد و در دمای 50 درجه­سانتی­گراد در قالب طرح بهینه­سازی با اعمال متغیرهای زمان پیش تیمار (2 - 1 دقیقه) و زمان هیدرولیز آنزیمی (360 - 30 دقیقه) در مقایسه با نمونه شاهد صورت گرفت. نتایج نشان داد که افزایش زمان تیمار ماکروویو باعث افزایش قابلیت مهار رادیکال­آزاد و ظرفیت آنتی­اکسیدانی­کل در زمان­های هیدرولیز کوتاه­تر گردید. اعمال پیش تیمار ماکروویو سبب افزایش خطی درجه هیدرولیز نسبت به نمونه شاهد شد. بالاترین میزان مهار رادیکال آزاد در نمونه­های تیمارشده توسط ماکروویو با 2 دقیقه در مدت زمان 195 دقیقه هیدرولیز به­ترتیب 63/59 مشاهده شد. حداکثر مقدار ظرفیت آنتی­اکسیدانی­کل برابر 01/1 درصد برای تیمار ماکروویو 2 دقیقه و 360 دقیقه هیدرولیز آنزیمی بدست آمد. با تحلیل نتایج بهترین شرایط پیش تیمار برای رسیدن به بالاترین ویژگی­های آنتی­اکسیدانی زمان 2 دقیقه و مدت زمان 205 دقیقه هیدولیز آنزیمی بود. بنابراین استفاده از پیش­تیمار ماکروویو با توان بالا موجب کوتاه نمودن زمان هیدرولیز جهت دستیابی به پپتیدهای با قابلیت آنتی­اکسیدانی بالاتر و افزایش کارآیی هیدرولیز آنزیمی می­گردد.
کلیدواژه‌ها
موضوعات

عنوان مقاله English

Optimization Microwave treatment on improving antioxidant properties corn gluten hydrolyzed

نویسندگان English

amir taherian 1
Alireza sadeghi mahoonak 2
Mohammad Ghorbani 3
Habibollah Mirzaei 4
1 student
2 Professor
3 PhD
4 PhD
چکیده English

The purpose of this research was to investigate the effect of hydrolysis time and microwave pretreatment on the enzymatic hydrolysis of corn gluten with alcalase enzyme for producing corn hydrolyzed with the highest antioxidant capacity. First, corn gluten powder was hydrolyzed at 90 watts with a ratio of enzyme to substrate of 1% and at the temperature of 50 oC in optimization design by applying changes in the pretreatment time (1-2 minutes) and enzymatic hydrolysis time (30-360 minutes) compared with the control sample. The results show that Increasing the microwave time increased the ability of free radicals and total oxidative composition in shorter hydrolysis times. Applying microwave pretreatment increased the degree of hydrolysis linearly compared to the sample. The highest level of free radical ability was observed in the samples treated and treated by microwave with 2 minutes in 195 minutes of hydrolysis, 55.40 and 59.63, respectively. The amount of total oxidative value equal to 1.01% was obtained for 2 minutes of microwave treatment and 360 minutes of enzymatic hydrolysis. The best pretreatment conditions to achieve the highest antioxidant properties were 2 minutes and 205 minutes of enzymatic hydrolysis. Therefore, microwave pretreatment with high power shortens the hydrolysis time to obtain peptides with higher oxidative resistance and increases the efficiency of enzymatic hydrolysis.

کلیدواژه‌ها English

enzymatic hydrolysis
corn gluten
microwave
alcalase enzyme
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