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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 | ||
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