پژوهش و نوآوری در علوم و صنایع غذایی
بررسی تولید بتا-گلوکان از میسلیوم قارچ صدفی به روش کشت غوطه‌وری و ارزیابی تکنیک‌های استخراج آن
نوع مقاله : مقاله کامل پژوهشی
نویسندگان
1 گروه زیست‌فناوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
2 گروه فرآوری مواد غذایی، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران
چکیده
بتا-گلوکانها از ترکیبات بسیار ارزشمند پلی‌ساکاریدی در ساختار دیوارۀ سلولی برخی گیاهان عالی، قارچ‌ها و باکتری‌ها هستند که از میان آنها قارچ‌ها با داشتن انواع ویژه‌ای از بتا-گلوکان‌های زیست‌فعال حائز اهمیت می‌باشند. در تحقیق حاضر، قارچ صدفی به‌عنوان منبع تولید بتا-گلوکان درنظرگرفته شد که ضمن ارزیابی تأثیر روش هم‌زدن طی رشد قارچ، اثر نوع ترکیبات محیط‌کشت شامل 4 قند زایلوز، گلوکز، مالتوز و لاکتوز (در سه سطح) و 4 منبع متفاوت نیتروژن شامل؛ عصارۀ مالت، عصارۀ مخمر، پپتون و عصارۀ سبوس برنج (در یک سطح) بر میزان تولید میسلیوم قارچی بررسی شد. راندمان فرایند با اندازه‌گیری میزان میسلیوم خشک تولیدی در واحد حجم محاسبه شد. نتایج نشان داد هم‌زدن مداوم با سرعت 220 دور در دقیقه سبب افزایش تولید میسلیوم گردید و بیشترین مقادیر بیومس تولیدی در حضور مالتوز به‌عنوان منبع کربوهیدرات و به‌ترتیب عصارۀ مالت و عصارۀ سبوس برنج به‌عنوان منابع نیتروژنی حاصل شد جهت مقایسۀ نتایج از طرح پایۀ کاملاً تصادفی در قالب فاکتوریل استفاده شد. علاوه‌برآن استخراج بتا-گلوکان از میسلیوم قارچی به دو روش اسیدی و اسید-قلیا موردارزیابی قرار گرفت، به‌منظور بررسی نتایج به‌دست‌آمده از روش آنالیز واریانس یک‌طرفه استفاده گردید، به‌طوری‌که استخراج به روش اسید-قلیا با مقدار خلوص حدود 94 درصد به لحاظ آماری تفاوت معنی‌داری در مقایسه با روش اسیدی نشان داد (0/05>P). یافته‌های تحقیق حاضر اهمیت هوادهی، نوع منابع قندی و نیتروژنی مورد استفاده و روش استخراج را در دستیابی به مقادیر اقتصادی از بتا-گلوکان نشان داد. استفاده از حلال‌ها در دو pH اسیدی و بازی می‌تواند بتا-گلوکانی با خلوص بالا در جهت استفاده در فراورده‌های دارویی را حاصل نماید.
کلیدواژه‌ها
موضوعات
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دوره 12، شماره 2
شهریور 1402صفحه 231-244
- تاریخ دریافت: 30 آبان 1401
- تاریخ بازنگری: 14 اسفند 1401
- تاریخ پذیرش: 22 اسفند 1401
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