نوع مقاله : مقاله کامل پژوهشی

نویسندگان

1 دانشجوی دکتری، گروه مهندسی علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

2 دانشیار، گروه آموزشی مهندسی علوم و صنایع غذایی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

3 دانشیار، گروه آموزشی مهندسی کشاورزی، واحد سبزوار، دانشگاه آزاد اسلامی، سبزوار، ایران

10.22101/jrifst.2020.216650.1145

چکیده

اسید لینولئیک کونژوگه (CLA) اخیراً به‌دلیل پتانسیل آن در محافظت در برابر سرطان، آتروژنز و دیابت موردتوجه زیادی قرار گرفته است. در مطالعۀ حاضر، از اسید لینولئیک حاصل از روغن آفتاب‌گردان برای سنتز CLA استفاده شد و از روش سطح پاسخ (RSM) برای بهینه‌سازی فرایند استفاده شد. نتایج نشان داد که پروپیلن گلیکول به‌عنوان حلال و زمان واکنش تأثیر مثبت بر پاسخ می‌گذارد، اما دمای واکنش بالا به‌ویژه در مقادیر بالای حلال و زمان واکنش، منجربه‌کاهش تولید CLA می‌شود. محتوای حلال 6/25 میلی‌لیتر، دمای 100 درجۀ سانتی‌گراد و زمان 140 دقیقه به‌عنوان شرایط بهینه در ایزومریزاسیون برای تولید ایزومرهای c9-t11 و t10-c12 اسید لینولئیک کونژوگه شناخته شد. در مرحلۀ بعد، CLA تولیدشده متمرکز و تصفیه‌شده و برای غنی‌سازی شیر بدون چربی استفاده می‌شود. سپس، خصوصیات کیفی شیر شامل pH، مقدار پراکسید، خواص حسی و مقدار CLA در طی 3 ماه از ذخیرۀ شیر غنی‌شده در دمای 5 درجۀ سانتی‌گراد موردبررسی قرار گرفت. اختلاف معنی‌داری (0/05>p ) بین نمونه‌های شاهد و تیمارشده به مدت 1 ماه پس از ذخیره‌سازی مشاهده نشد، اما با افزایش مدت زمان نگهداری تا 60 و بعد 90 روز اختلاف بین این دو نمونه افزایش یافت (0/05<p ). باتوجه‌به نتایج، مقدار CLA باقی‌مانده در شیر و همچنین pH با گذشت زمان کاهش‌یافته، اما مقدار پراکسید نمونه‌ها افزایش یافته است.

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