| تعداد نشریات | 284 |
| تعداد نشریات سازمان | 82 |
| تعداد شماره‌ها | 3,037 |
| تعداد مقالات | 33,984 |
| تعداد مشاهده مقاله | 45,780,093 |
| تعداد دریافت فایل اصل مقاله | 77,192,492 |
مقایسه ویژگی‌های آنتی‌اکسیدانی پروتئین هیدرولیز شده دانه خربزه ترکمنی توسط پانکراتین و آلکالاز | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 7، دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 75-90 اصل مقاله (1006.11 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.354314.1303 | ||
| نویسندگان | ||
| معصومه الوند1؛ علیرضا صادقی ماهونک* 2؛ محمد قربانی3؛ هدی شهیری طبرستانی4؛ شیما کاوه5 | ||
| 1دانشجوی کارشناسی‌ارشد شیمی مواد غذایی، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 2استاد گروه علوم و صنایع غذایی، دانشگاه کشاورزی و منابع طبیعی گرگان، گرگان، ایران | ||
| 3گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| 4گروه شیمی مواد غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، گلستان. | ||
| 5دانشجوی دکترای شیمی مواد غذایی، گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان | ||
| چکیده | ||
| درسال‌های اخیر به‌دلیل نگرانی‌های مرتبط با ایمنی و سلامت آنتی‌اکسیدان‌های مصنوعی، توجه گسترده‌ای به استفاده از آنتی‌اکسیدان‌های طبیعی شده است. پپتیدهای زیست فعال یکی از انواع این آنتی‌اکسیدان‌های طبیعی هستند. دانۀ خربزۀ ترکمنی منبع غنی از پروتئین است. هدف این پژوهش هیدرولیز آنزیمی پروتئین دانۀ خربزۀ ترکمنی با آنزیم‌های پانکراتین و آلکالاز در نسبت آنزیم به سوبسترا 1 درصد و فواصل زمانی 20 تا 200 دقیقه است. درجۀ هیدرولیز و ویژگی‌های آنتی‌اکسیدانی هیدرولیزشده‌های حاصل بررسی و نشان داده شد که با افزایش زمان هیدرولیز تا 120 دقیقه، درجۀ هیدرولیز افزایش مییابد و هیدرولیز شده‌های حاصل از آلکالاز دارای درجۀ هیدرولیز بالاتری هستند، اما افزایش هیدرولیز تا 200 دقیقه منجر به افزایش درجۀ هیدرولیز هیدرولیزشده‌های پانکراتین، نسبت به آلکالاز، شده است. مقایسۀ بین اغلب هیدرولیزشده‌های حاصل از پانکراتین و آلکالاز در زمان 180 دقیقه و 200 دقیقه اختلاف معنی‌داری نشان نداد (در زمینۀ فعالیت مهاررادیکال آزاد DPPH هیدرولیزشده‌های حاصل از آلکالاز، تیمار 160 دقیقه تیمار بهینه تعیین شد). بیشترین فعالیت مهارکنندگی DPPH، آنتی‌اکسیدانی کل توسط آنزیم پانکراتین به‌ترتیب پس از 160 دقیقه و 180 دقیقه هیدرولیز به‌میزان 72.49 درصد و 1.27 (جذب در 659 نانومتر) بود. مقایسۀ قدرت احیاکنندگی بین هیدرولیزشده‌های حاصل از آلکالاز با هیدرولیزشده‌های حاصل از پانکراتین نشان داد که در تمام زمان‌های هیدرولیز، قدرت احیاکنندگی هیدرولیزهای حاصل از آلکالاز به میزان قابل توجهی بیشتر است. هیدرولیزشده‌های حاصل از الکالاز قابلیت بالایی در جلوگیری از اکسیداسیون مواد غذایی دارند و می توانند به عنوان ترکیب دارویی بهکار روند. | ||
| کلیدواژه‌ها | ||
| آنتی‌اکسیدان؛ اکسیداسیون؛ پپتید؛ زیست فعال؛ هیدرولیز آنزیمی | ||
| عنوان مقاله [English] | ||
| Comparison of the Antioxidant Properties of Hydrolyzed Turkmen Melon Seed Protein by Pancreatin and Alcalase | ||
| نویسندگان [English] | ||
| masoomeh alvand1؛ alireza sadeghi mahoonak2؛ mohammad ghorbani3؛ hoda shahiri tabarestani4؛ Shima kaveh5 | ||
| 1Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources | ||
| 2Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources | ||
| 3Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources | ||
| 4Department of Food Science and Technology, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources | ||
| 5Ph.D candidate in Food Chemistry, Department of Food Science and Industry, Faculty of Food Industry, Gorgan University of Agricultural Sciences and Natural Resources | ||
| چکیده [English] | ||
| In recent years, due to concerns about the safety and health of synthetic antioxidants, there has been widespread attention to the use of natural antioxidants. Bioactive peptides are one of these types of natural antioxidants. Turkmen melon seeds are a rich source of protein. The purpose of this study, was to perform enzymatic hydrolysis of Turkmen melon seed protein with pancreatin and alcalase enzymes in the ratio of enzyme to substrate of 1% and at intervals of 20-200 minutes. The degree of hydrolysis and antioxidant properties (DPPH radical scavengingactivity, Fe3+ reducing power, and total antioxidant activity) of the obtained hydrolysates were investigated. Based on the results obtained from the effect of time on hydrolysis for alcalase-derived hydrolysates, the treatment was 20 to 120 minutes longer than pancreatin, while the treatment of pancreatin-derived hydrolysates for 140 to 200 minutes was higher than that of alcalase. The results showed that there was no significant difference between most of the hydrolysates from pancreatin and alcalase at 180 minutes compared to 200 minutes (about the free radical scavenging activity of DPPH hydrolyzes from alcalase, 160 minutes was determined as the best treatment). The highest scavenging activity of DPPH was total antioxidant by pancreatin enzyme after 160 minutes and 180 minutes of hydrolysis and respectively 72.49% and 1.27 (absorption at 659 nm). The results showed that the produced hydrolysates have a high ability to prevent food oxidation or be used as a medicinal compound. | ||
| کلیدواژه‌ها [English] | ||
| Antioxidant, Oxidation, Peptide, Bioactive, Enzymatic hydrolysis | ||
| مراجع | ||
|
Adjonu, R., Doran, G., Torley, P., and Agboola, S. 2014. Whey protein peptides as components of nanoemulsions: A review of emulsifying and biological functionalities. Journal of Food Engineering. 122, 15-27. Ahmadi, F., Kadivar, M., and Shahedi, M. 2007. Antioxidant activity of Kelussia odoratissima Mozaff. in model and food systems. Food Chemistry. 105(1): 57-64. AOAC. Official methods of analysis (18th Ed). 2008. Association of Official Analytical Chemists Washagton. DC 47. Arabshahi-Delouee, S., and Urooj, A. 2007. Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food chemistry. 102(4): 1233-1240 Bahrami-sirmandi, S., Bahrami-sirmandi, H., and Hassanzade, R. 2010. Comprehensive and Illustrated Guide to Summer Cultivation. Tehran, Agricultural Education and Extension Publications. (In Persian) Bougatef, A., Hajji. M., and Balti. R. 2010. Antioxidant and free radical – scavenging activities of smooth hound muscle protein hydrolysates obtained by gastro intestinal proteases. Food chemistry. 114(4): 1198-1255. Bradford, M.M., 1976. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical biochemistry. 72(1-2): 248-254. Hashemi, S.M.B., Abedi, E., Kaveh, S. and Mousavifard, M., 2022. Hypocholesterolemic, antidiabetic and bioactive properties of ultrasound-stimulated exopolysaccharide produced by Lactiplantibacillus plantarum strains. Bioactive Carbohydrates and Dietary Fibre, 28, p.100334. Dey, S. S., Dora, K. C. 2014. Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus). Journal of food science and technology. 51(3): 449-457. Eskin, N. A. M. and Przybylski, R. 2001. Antioxidants and shelf life of foods. In Food microbiological changes. Eds. Ds. Robinson and NAM Eskin. CRC Press. 175-203 Etemadi, M., Sadeghi-mahoonak, A.R. Ghorbani, M. and Maqsoudlou, Y. 2016. Production and evaluation of chelating activity and reducing power of hydrolyzed proteins derived from soy protein. Journal of Food Science and Nutrition. 13(1): 65-74. (In Persian( Feyzi, S., Varidi, M., Zareb, F. and Varidi, M.J. 2015. Extraction Optimization of Fenugreek Seed Protein. Science of Food and Agriculture. 15: 3165–3176. Jahan-Mihan, A., Luhovyy, B.L. and El Khoury, D. 2011. Anderson, G.H. Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract. Nutrients. 3: 574–603. Jamdar, S. N., Rajalakshmi, V., Pednekar, M. D., Juan, F., Yardi, V. and Sharma, A. 2010. Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry. 121:178-184. Je, J. Y., Lee, M. H., Lee, K. h. Ahn, C. B. 2009. Antioxidant and hypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International. 42: 1266-1272. Kaveh, S., Sadeghi, M.A., Ghorbani, M., Jafari, M. and Sarabandi, K., 2019 a. Optimization of factors affecting the antioxidant activity of fenugreek seed's protein hydrolysate by response surface methodology. Iranian Journal of Nutrition Sciences & Food Technology. 14(1): 77-87. Kaveh, S., Sadeghi, M.A., Ghorbani, M., Jafari, M. and Sarabandi, K., 2019 b. Optimization of production of antioxidant peptides using enzymatic hydrolysis of fenugreek seed. Journal of Food Science and Technology. 15 (84): 75-88. Kaveh, S., Sadeghi, M.A., Ghorbani, M., Jafari, M. and Sarabandi, K., 2019 c. Antioxidant properties of fenugreek bioactive peptides prepared with pancreatin enzyme. Food Engineering Research. 18(67): 103-122. Kaveh, S., Sadeghi Mahoonak, A. and Sarabandi, K., 2020 a. The Effect of Solvent Type, Time and Extraction Method on the Chemical Compositions and Antioxidant Activity of Eggplant Peel Extract. Karafan Quarterly Scientific Journal. 17(2): 129-141. Kaveh, S., Sadeghimahonak, A. R., Ghorbani, M., Sarabandi, Kh. 2020 b. Comparison of antioxidant properties of fenugreek seed protein hydrolyzed with alcalase and pancreatin. Journal of Innovation in Food Science and Technology. 11(4): 77-88. Kaveh, S., Mahoonak, A.S., Ghorbani, M. and Jafari, S.M., 2022. Fenugreek seed (Trigonella foenum graecum) protein hydrolysate loaded in nanosized liposomes: Characteristic, storage stability, controlled release and retention of antioxidant activity. Industrial Crops and Products. 182, p.114908. Khantaphant, S., Benjakul, S., Ghomi, M. R. 2011. The effects of pretreatments on antioxidative activities of protein hydrolysate from the muscle of brownstripe red snapper. LWT-Food Science and Technolology. 44: 1139-1148. Li, Y., Jiang, B., Zhang, T., Mu, W., and Liu, J. 2008. Antioxidant and free radical scavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry. 106(2): 444-450. Matthäus, B. 2002. Antioxidant activity of extracts obtained from residues of different oilseeds. J. Agric. Food Chemistry. 50: 3444–3452. Mazloomi, N., Sadeghi-mahonak, A.R., Ghorbani, M. and Hoshmand, Gh.R.2019. Determination of optimal production conditions of antioxidant peptides resulting from hydrolysis of orange kernel protein with alkalase enzyme. Iranian Journal of Nutrition Sciences & Food Technology. 16(88): 343-356. (In Persian) Megías, C., Pedroche, J., Yust, M. M., Girón-Calle, J., Alaiz, M., Millán, F. and Vioque, J. 2008. Production of copper-chelating peptides after hydrolysis of sunflower proteins with pepsin and pancreatin. LWT-Food Science and Technolology. 41(10): 1973-1977. Onyeike, E. N. and Acheru, G. N. 2004. Chemical composition of selected Nigerian oil seeds and physicochemical properties of the oli extracts. Food Chemistry. 77: 431-437 Ovissipour, M. R., Abedin, A. M., Motamedzadegan, A. and Nazari, R. M. 2010. Optimization of enzymatic hydrolysis of visceral waste protein of yellowfin tuna (Thunnus albacares). Food and Bioprocess Technolology. 5(2): 696-705. Prieto, P., Pineda, M. and Aguilar, M. 1999. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Analytical biochemistry. 269: 337–41. Radi, M., Shadikhah, S., Sayadi, M., Kaveh, S., Amiri, S. and Bagheri, F., 2023. Effect of Thymus vulgaris Essential Oil-Loaded Nanostructured Lipid Carriers in Alginate-Based Edible Coating on the Postharvest Quality of Tangerine Fruit. Food and Bioprocess Technology. 16(1):185-198. Rezazadeh-Bari, M., Najafi-Darmian, Y., Alizadeh, M. and Amiri, S., 2019. Numerical optimization of probiotic Ayran production based on whey containing transglutaminase and Aloe vera gel. Journal of food science and technology. 56(7): 3502-3512. Sadeghian, A., Sadeghi-mahoonak, A.R. Ghorbani, M., Aalami, M. and Joshghani, H. 2020. Effect of process time on functional and antioxidant properties of quinoa hydrolyzed protein with alcalase and pancreatin Iranian Journal of Nutrition Sciences & Food Technology. 14(4): 89-102. (In Persian) Sadeghi Mahoonak, A.R. and Kaveh, S., 2022. Assessment of ACE-inhibitory and Antioxidant Activities of the Peptide Fragments from Pumpkin Seeds. Iranian Journal of Nutrition Sciences & Food Technology. 17(3), pp.45-56. Sadeghi Mahoonak, A.R. Kaveh, S., Alvand, M. 2022. The effect of molecular weight and amino acid composition on antioxidant properties of peptide components of pumpkin seed protein hydrolysate. Journal of Food Processing and Preservation. 14(1): 39-58. Sakanaka, S., Tachibana, Y., Ishihara, N., Juneja, L. R. 2004. Antioxidant activity of egg-yolk protein hydrolysates in a linoleic acid oxidation system. Food Chemistry. 86(1): 99-103. Sarmadi, B.H. and Ismail, A. 2010. Antioxidative peptides from food proteins: a review. Peptides. 231(10):1949–56. Shahidi, F., Kochaki, A., Baghaii, H. 2006. Investigation of some chemical compounds and physical properties of watermelon, squash, cantaloupe and melon seeds native to Iran and determination of chemical properties of their oil. Journal of Agricultral Science and Technology. 20(5): 421-411. (In Persian) Shariat-alavi, M., Sadeghimahonak, A. R., Ghorbani, M., alami, M., Mohamadzade, J. 2019. Determine the optimum conditions for producing protein hydrolysates with antioxidant and nitric oxide reduction of tomato waste by Alcalase.Food Science and Technology. 15(84): 137-151. (In Persian) Sherafat, N., Motamedzadegan, a., Safari, R. 2013. Effect of waste hydrolysis time after cooking of Hoover tuna on recycling efficiency and molecular size of proteins hydrolyzed with alkalase enzyme. Innovation Food Science and Technology. 5(3): 47-54. (In Persian) Siddeeg, A., Xu, Y. Jiang, Q. Al-Farga, A. and Wenshui, X. 2015. Influence of Enzymatic Hydrolysis on the Nutritional, Functional and Antioxidant Properties of Protein Hydrolysates Prepared from Seinat (Cucumis melo var. tibish) Seeds. Journal of Food and Nutrition Research. 3(4): 259-266. Souissi, N., Bougatef, A., Triki-Ellouz, Y. and Nasri, M. 2007. Biochemical and functional properties of Sardinella by- Product hydrolysate. Food technology and biotechnology. 45(2): 187- 194. Sun, J., He, H. and Xie, B. J. 2004. Novel antioxidant peptides from fermented mushroom Ganoderma lucidum. Journal of agricultural and food chemistry. 52: 6646–6652. Taha, S. F., Mohamed, S. S., Wagdy M. S., Mohamed, F. G. 2013. Antioxidant and antimicrobial activities of enzymatic hydrolysis products from sunflower protein isolate. World Applied Science Journal. 21: 651-658. Taheri, A., Abedian Kenari, A., Motamedzadegan, A. and Habibi-Rezaei, M. 2011. Poultry By-Products and Enzymatic Hydrolisis: Optimizition by Response Surface Methodology Using Alcalase®2.4L. International Journal of Food Engineering. 7(5): 1556-3758. Wu, H.C, Chen, H.M. and Shiau C.Y. 2003. Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus). Food Research International. 36(9-10): 949-957. Xie, Z., Huang, J., Xu, X. and Jin, Z., 2008. Antioxidant activity of peptides isolated from alfalfa leaf protein hydrolysate. Food Chemistry. 111(2): 370-376. You, L., Zhao, M., Cui, C., Zhao, H. and Yang, B. 2009. Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates. Innovative Food Science & Emerging Technologies. 10: 235–40. Zeb, A. 2016. Phenolic profile and antioxidant activity of Melon (Cucumis melo L.) seeds from Pakistan. Foods. 5: 67–74. Zhu, K., Zhou, H., and Qian, H. 2006. Antioxidant and free radical-scavenging activities of wheat germ protein hydrolysates (WGPH) prepared with alcalase. Process Biochemistry. 41)6(:1296-1302. | ||
|
آمار تعداد مشاهده مقاله: 315 تعداد دریافت فایل اصل مقاله: 393 |
||