پژوهش و نوآوری در علوم و صنایع غذایی
ارزیابی اثرات صمغ آگار بر خواص بافتی و رئولوژیکی ژل سرد پرشدۀ امولسیونی ایزولۀ پروتئین آب‌پنیر
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 قطب علمی هیدروکلوئیدهای بومی طبیعی ایران، دانشگاه فردوسی مشهد، مشهد، ایران
2 گروه علوم و صنایع غذایی، دانشگاه فردوسی مشهد، مشهد، ایران
چکیده
در این پژوهش تأثیر صمغ آگار (0 تا 0/7 درصد) بر ویژگی‌های بافتی، رئولوژیکی و ظرفیت نگهداری آب ژل سرد پرشدۀ امولسیونی ایزولۀ پروتئین آب‌پنیر موردبررسی قرار گرفت. نتایج آزمون برشی پایا نشان داد که تمامی نمونه‌ها دارای رفتار شل‌شونده با برش هستند و با افزایش غلظت آگار، مقدار ضریب قوام از 339/12 پاسکال در ثانیه در نمونۀ شاهد تا 951/46 پاسکال در ثانیه در نمونۀ حاوی 0/7 درصد آگار افزایش یافت. در آزمون کرنش متغیر، غلظت آگار تأثیر معنی‌داری بر پارامترهای رئولوژیکی داشت به‌طوری‌که با افزایش درصد صمغ مقادیر GʹLVE، GʹʹLVE، مدول در نقطۀ متقاطع و تنش نقطۀ جریان افزایش و Tan dLVE کاهش پیدا کردند. طبق آزمون فرکانس متغیر، افزودن آگار به‌طور معنی‌داری مقادیر ʹk و ʹʹk را افزایش داد به‌طوری‌که مقادیر آنها به‌ترتیب از 5311/80 و 939/90 پاسکال در نمونۀ شاهد تا 25080/60 و 3574/90 در نمونۀ حاوی 0/7 درصد آگار افزایش یافت. همچنین مقادیر پارامترهای قدرت شبکه (25344/30-5380/10 پاسکال در ثانیه) گسترش شبکه (15/95-10/05) و انحراف از قانون کوکس-مرز (21509/44-3476/80 پاسکال) به‌طور مستقیم با افزایش درصد صمغ، افزایش پیدا کردند. در ژل امولسیون حاوی 0/7 درصد آگار، بیشترین مدول تانژانت اولیه و تنش شکست ثبت شد که این نمونه در مقایسه با نمونۀ شاهد کرنش شکست کمتر و انرژی شکست مشابه‌ای داشت. همچنین، نتایج پژوهش نشان داد که میزان ظرفیت نگهداری آب در غلظت بالای آگار به‌طور معنی‌داری کاهش پیدا می‌کند. این نتایج به دانش برهم‌کنش پروتئین-پلی‌ساکارید می‌افزاید که می‌تواند در تولید غذاهای کاربردی جدید مفید باشد.
کلیدواژه‌ها
موضوعات
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دوره 11، شماره 3
آذر 1401صفحه 257-274
- تاریخ دریافت: 15 آذر 1400
- تاریخ بازنگری: 28 دی 1400
- تاریخ پذیرش: 10 بهمن 1400
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