نوع مقاله: مقاله کامل پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشیار، گروه شیمی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

3 استاد، انستیتو آگروشیمی و تکنولوژی مواد غذایی (IATA)، والنسیا، اسپانیا

چکیده

در این پژوهش تأثیر هیدرولیز آنزیمی پروتئین گردۀ گل توسط آنزیم پپسین بر خواص آنتی‌‌اکسیدانی و بازدارندگی ACE بررسی و با ویژگی آنتی‌اکسیدانی ژلۀ رویال مقایسه گردید. ترکیبات فنلی، فعالیت مهارکنندگی رادیکال DPPH، قدرت احیاکنندگی گردۀ گل و ژلۀ رویال اندازه‌گیری شد که مقادیر آنها برای غلظت 1000 میلی‌گرم بر لیتر گردۀ گل و ژلۀ رویال، به‌ترتیب 174 و 1031/71 میلی‌گرم اسیدگالیک بر گرم نمونه، 67/33 درصد و 95/27 درصد و جذب 0/8 و 0/77 در طول موج 700 نانومتر بود. بیشترین قدرت احیاکنندگی تیمارهای هیدرولیزشده با آنزیم پپسین 2 درصد و مدت هیدرولیز 4 ساعت، 0/81 (براساس میزان جذب) بود. بیشترین قدرت مهار رادیکال DPPH تیمارهای هیدرولیزشده با آنزیم پپسین 2 درصد و مدت هیدرولیز 2/5 ساعت، 100 درصد بود. بیشترین قدرت مهار ACE تیمارهای هیدرولیزشده با پپسین 2 درصد و مدت هیدرولیز 4 ساعت 91/49 درصد بود. نتایج نشان داد با انجام هیدرولیز، قدرت مهار رادیکال DPPH از 67/33 درصد در گردۀ هیدرولیزنشده، به 100 درصد و قدرت مهار ACE گردۀ گل، از 15/54 درصد در گردۀ هیدرولیزنشده، به 91/49 درصد در گردۀ هیدرولیزشده ارتقاء پیدا کرد. بنابراین بعد از انجام عمل هیدرولیز، قدرت مهار رادیکال DPPH و ACE گردۀ گل با ژلۀ رویال قابل مقایسه شد. باتوجه‌به اینکه گردۀ گل تنها منبع اصلی پروتئینی زنبور است؛ با هیدرولیز پروتئین گردۀ گل، می‌توان آنها را به پپتیدهای موجود در ژلۀ رویال نزدیک کرد.

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