پژوهش و نوآوری در علوم و صنایع غذایی
تأثیر پیش‌تیمار فراصوت بر زمان هیدرولیز پروتئین قارچ خوراکی دکمهای توسط آنزیم پانکراتین جهت تولید پپتیدهای آنتی‌اکسیدانی
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران
چکیده
فراصوت به‌عنوان یک فناوری ارزان، می‌تواند پیش‌تیمار جهت کوتاه‌کردن زمان در هیدرولیز پروتئین‌ها مورد استفاده قرار گیرد. هدف از این پژوهش بررسی اثر زمان هیدرولیز و پیش‌تیمار فراصوت بر هیدرولیز آنزیمی پروتئین قارچ دکمهای به‌وسیلۀ آنزیم پانکراتین جهت تولید هیدرولیزهای با قابلیت آنتی‌اکسیدانی بالا بود. جهت انجام پژوهش ابتدا قارچ دکمهای به پودر تبدیل و سپس عمل هیدرولیز در زمان‌های 30 تا 210 دقیقه با نسبت آنزیم به سوبسترای 1 درصد و در دمای 40 درجۀ سانتی‌گراد در سه وضعیت بدون پیش‌تیمار و با پیش‌تیمار فراصوت با توان 40 و 80 درصد صورت گرفت. افزایش توان تیمار فراصوت باعث افزایش قابلیت مهار رادیکال آزاد 2و2-دی‌فنیل-1-پیکریل‌هیدرازیل و ظرفیت آنتی‌اکسیدانی کل در زمان‌های هیدرولیز کوتاه‌تر گردید. بالاترین میزان مهار رادیکال آزاد DPPH در نمونه‌های تیمارنشده و تیمارشده توسط فراصوت با توان 40 و 80 درصد به‌ترتیب 39/96، 42/91 و 47/76 درصد مشاهده شد. بالاترین ظرفیت آنتی‌اکسیدانی کل در نمونه‌های تیمارنشده و تیمارشده توسط فراصوت با توان 40 و 80 به‌ترتیب 1/64، 1/73 و 1/98 (جذب در 695 نانومتر) بود. همچنین بالاترین میزان قدرت احیاکنندگی یون آهن در نمونه‌های تیمارنشده و تیمارشده توسط فراصوت 40 و 80 درصد به‌ترتیب 2/61، 2/84 و 2/9 (جذب در 700 نانومتر) مشاهده شد. این نتایج نشان داد که نمونه‌های پیش‌تیمارشده با فراصوت با توان 80 درصد نسبت به نمونه‌های بدون پیش‌تیمار و پیش‌تیمارشده با فراصوت با توان 40 درصد بالاترین خاصیت آنتی‌اکسیدانی را دارا می‌باشند. بنابراین استفاده از پیش‌تیمار فراصوت با توان بالا موجب کوتاه‌نمودن زمان هیدرولیز جهت دستیابی به پپتیدهای با قابلیت آنتی‌اکسیدانی بالاتر و افزایش کارایی هیدرولیز می‌گردد.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 2
شهریور 1402صفحه 191-204
- تاریخ دریافت: 21 خرداد 1401
- تاریخ بازنگری: 22 دی 1401
- تاریخ پذیرش: 01 بهمن 1401
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