| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 2,996 |
| تعداد مقالات | 33,568 |
| تعداد مشاهده مقاله | 44,198,267 |
| تعداد دریافت فایل اصل مقاله | 20,557,413 |
بررسی ساختار رئولوژیکی و بافتی ژل‌های کامپوزیتی حاوی اولئوزوم و پروتئین دانه کنجد | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 12، دوره 21، شماره 2 - شماره پیاپی 73، دی 1401، صفحه 151-168 اصل مقاله (998.14 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| شناسه دیجیتال (DOI): 10.22092/fooder.2023.356674.1318 | ||
| نویسندگان | ||
| فاطمه شیخ1؛ مریم حسنی* 1؛ حسین کیانی2؛ محمد جواد اسدالله زاده1؛ جواد سیفی1 | ||
| 1دانشگاه آزاد شاهرود | ||
| 2عضو هیات علمی دانشگاه تهران | ||
| چکیده | ||
| در پژوهش حاضر، ژل کامپوزیتی بر پایۀ ژلاتین و پروتئین دانۀ کنجد حاوی مقدار ثابتی اولئوزوم تهیه شد. بر این اساس نسبتهای متفاوت پروتئین کنجد به ژلاتین (30:70، 50:50، 70:30 درصد وزنی / وزنی) و مقدار ثابت 20 درصد وزنی اولئوزوم برای تهیۀ ژل کامپوزیتی استفاده گردید. ویژگیهای فیزیکو شیمیایی دانۀ کنجد و اولئوزوم مستخرج از آن تعیین و بازده استخراج اولئوزوم از دانۀ کنجد ارزیابی شد. ویژگیهای رئولوژیکی، بافتی و ریز ساختار ژلها نیز بررسی گردید. مقادیر بازده استخراج پروتئین و اولئوزوم از دانۀ کنجد به ترتیب1.23 ± 21 و 1.41 ± 96/68 درصد گزارش گردید. نتایج تحقیق نشان داد میزان پروتئین دانۀ کنجد بر رفتار ژلاسیون و سفت شدن ژل تاثیر معنیداری دارد و با کاهش دمای فرایند از 50 تا 4 درجه سلسیوس، مدولهای ذخیره و افت در نمونه ها افزایش مییابد. با افزایش نسبت پروتئین کنجد میزان مدول ذخیره و مدول افت در دمای 4 درجه سلسیوس به ترتیب از 258 پاسکال به 149400 پاسکال و از 46.7 پاسکال به 37648 پاسکال رسید. با افزایش نسبت پروتئین کنجد به 70 درصد، تجمع مولکولهای پروتئینی در ساختار ژل با میکروسکوپ نوری مشاهده گردید. نتایج تحقیق حاضر موید آن است که اولئوزوم دانۀ کنجد میتواند به عنوان جایگزین ذرات چربی در فراورده‌های غذایی به کار رود. | ||
| کلیدواژه‌ها | ||
| اولئوزوم دانه کنجد؛ پروتئین دانه کنجد؛ ژل کامپوزیت؛ مدول افت؛ مدول ذخیره | ||
| عنوان مقاله [English] | ||
| Evaluation of rheological and textural structure of composite gels using oleosome and sesame seed protein | ||
| نویسندگان [English] | ||
| fatemeh Sheikh1؛ maryam Hasani1؛ Hossein Kiani2؛ mohammad javad Asadollahzadeh1؛ javad Seyfi1 | ||
| 1azad university of shahrood | ||
| 2Tehran university | ||
| چکیده [English] | ||
| In the present study, a composite gel was prepared based on gelatin and sesame seed protein containing a fixed amount of oleosome. The different ratios of sesame protein to gelatin (30:70, 50:50, 70:30 w/w%) and a constant amount of 20% (w) oleosome were used to prepare the composite gel. Then the physicochemical properties of sesame seeds, oleosomes and their extraction efficiencies were determined. The rheological, textural and microstructural properties of the gels were also investigated. Protein and oleosome extraction efficiencies from sesame seeds were 21±1.23% and 68.96±1.41%, respectively. The results showed that the amount of sesame seed protein had significant effect on the gelation behavior and gel hardening, and the storage modulus and loss modulus increased in the samples with the decrease of the process temperature from 50 to 4 degrees Celsius. With the increase of sesame protein ratio, the amount of storage modulus and loss modulus at 4 degrees Celsius temperature increased from 258 pascals to 149400 pascals and from 46.7 pascals to 37648 pascals, respectively. The accumulation of protein molecules in the gel structure was observed with increasing the proportion of sesame protein to 70% by light microscope. The results of the present research confirm that sesame seed oleosome can be used as a substitute for fat particles in food products. | ||
| کلیدواژه‌ها [English] | ||
| Sesame Seed Oleosome, Sesame Seed Protein, Composite Gel, loss modulus, Storage modulus | ||
| مراجع | ||
|
AACC. 1999. Approved Method of The American Association of Cereal Chemists. St. Paul, MN: American Accociation of Cereal Chemists.Ins. Abdullah, Weiss, J., and Zhang, H. 2020. Recent advances in the composition, extraction and food applications of plant-derived oleosomes. Trends in Food Science & Technology. 106: 322-332. Abouei, E., Jafarpour, A. and Motamed zadegan, A. 2016. Effects of microbial transglutaminase (MTGase) on functional and rheological properties of big head (Hypophtalmichthys nobilis) fish skin gelatin. Journal of food science and technology. 58 (13): 93-106. Altuna, F. I., Pettarin, V. and Williams, R. J. 2013. Self-healable polymer networks based on the cross-linking of epoxidised soybean oil by an aqueous citric acid solution. Green Chemistry. 15(12): 3360-3366. AOAC. 2012. Official Methods of Analysis. Washington, DC, USA: Association of Official Analytical Chemists. Borchani, C., Besbes, S., Blecker, Ch. and Attia, H. 2010. Chemical Characteristics and Oxidative Stability of Sesame Seed, Sesame Paste, and Olive Oils. Journal of Agricultural Science and Technology. 12: 585-596. Chang, M. T., Chen, C. R., Liu, T. H., Lee, C. P. and Tzen, J. T. 2013. Development of a protocol to solidify native and artificial oil bodies for long‐term storage at room temperature. Journal of the Science of Food and Agriculture. 93(6), 1516-1519. Clark, A. H, Richardson, R. K. , Robinson, G. , Ross-Murphy, S. B. , and Weaver, A. C. 1982. Structure and mechanical properties of agar/BSA co-gels. Progress in food and nutrition science. 6: 149-160. El-Adawy, T. 1997. Effect of sesame seed protein supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread. Food chemistry. 59(1): 7-14. Elleuch, M., Besbes, S., Roiseux, O., Blecker, C. and Attia Hamadi. 2007. Quality characteristics of sesame seeds and by-products. Food Chemistry. 103: 641–650. Geremias-Andrade, I., Souki, N., Moraes,I. and Pinho,S. 2016. Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials. Journal of gels. 2(22): 1-18. Gomez- Arellano, A., Jimenez- Islas, H., Castrejon- Gonzalez, E. O., Medina- Torres, L., Dendooven, L., and Escamilla- Silva., E. M. 2017. Rheological behavior of sesame (Sesamum indicum L.) protein dispersions. Food and Bioproducts Processing.106: 201-208. Hou, R.C.W., Lin, M.Y., Wang, M.M.C. and Tzen, J.T.C. 2003. Increase of Viability of Entrapped Cells of Lactobacillus delbrueckii ssp. bulgaricus in Artificial Sesame Oil Emulsions. International Journal of Dairy Science. 86(2):424–428. Kirimlidou, M., Matsakidou, A., Scholten, E., Nikiforidis, C. V. and Kiosseoglou, V. 2017. Composite gels structured by a gelatin protein matrix filled with oil bodies. Food Structure. 14: 46-51. Kumar, C.M., Singh, S.A. 2015. Bioactive lignans from sesame (Sesamum indicum L.): evaluation of their antioxidant and antibacterial effects for food applications. Journal of Food Science and Technology. 52: 2934-2941. Ma, X., Wang, Z., Zheng, C., Liu, CH. 2022. A comprehensive review of bioactive compounds and processing technology of sesame seed. Oil Crop Science. 7(2): 88-94. Marafon, A. P., Sumi, A., Granato, D., Alcantara, M. R., Tmime, A. Y., and de Oliveira, M. N. 2011. Effects of partially replacing skimmed milk powder with dairy ingredients on rheology, sensory profiling, and microstructure of probiotic stirred-type yogurt during cold storage. Journal of Dairy Science. 94: 5330-5340. Michailidis, D., Angelis, A., Aligiannis, N., Mitakou, S., Skaltsounis, L. 2019. Recovery of sesamin, sesamolin, and minor lignans from sesame oil using solid support-free liquid liquid extraction and chromatography techniques and evaluation of their enzymatic inhibition properties. Frontiers in Pharmacology. 10: 723. Momeni, SH., Ghiassi Tarzi, B. 2015. Evaluation and Comparison of Some Chemical Properties of Sesame Seed and Flaxseed. Journal of Food Science and Nutrition. 12(4): 77-84. Morris, E. R. 1990. Shear-thinning of ‘random coil’polysaccharides: Characterisation by two parameters from a simple linear plot. Carbohydrate Polymers. 13(1): 85-96. Motamedzadegan, A., Shahidi, S. A., Hosseiniparvar, S. H., Ebdali, S. 2014. Evaluation effects of gelatins types on functional properties of fat free set style yogurt. Journal of food science and technology.47 (12): 221-230. Nikiforidis, C. V. 2019. Structure and functions of oleosomes (oil bodies). Advances in Colloid and Interface Science. 274, 102039. Nikiforidis, C. V., Matsakidou, A., and Kiosseoglou, V. 2014. Composition, properties and potential food applications of natural emulsions and cream materials based on oil bodies. RSC Advances. 4(48): 25067-25078. Ntone, E., Bitter, J.H. and Nikiforidis, C.V. 2020. Not sequentially but simultaneously: Facile extraction of proteins and oleosomes from oilseeds. Food Hydrocolloids. 102: 105598. Peng, C. C., Lin, I., Lin, C. K. and Tzen, J. T. 2003. Size and stability of reconstituted sesame oil bodies Biotechnology progress. 19(5): 1623-1626. Sowmya, M., Jeyarani, T., Jyotsna, R. and Indrani, D. 2009. Effect of replacement of fat with sesame oil and additives on rheological, microstructural, quality characteristics and fatty acid profile of cakes. Food Hydrocolloids. 23(7): 1827-1836. Van Rooijen, G. J. and Motoney, M. M. 1995. Plant seed oil-bodies as carriers for foreign proteins. Nature Biotechnology. 13(1): 72-78. Van Vliet, T. Rheology and fracture mechanics of foods. 2013. Boca Raton. 1st Edition. CRC Press. 363 pp. White, D., Fisk, I., Mitchell, J., Wolf, B., Hill, S. and Gray, D. 2008. Sunflower-seed oil body emulsions: rheology and stability assessment of a natural emulsion. Food Hydrocolloids. 22(7): 1224-1232. Yang, N., Feng, Y., Su, Ch., Wang, Q., Zhang, Y., Wei, Y., Zhao, M., Nishinari, K., Fang, Y. 2020. Structure and tribology of k-carrageenan gels filled with natural oil bodies. Food Hydrocolloids. 107: 105945. Zhang, M., Yang, Y. and Acevedo, N. C. 2020. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels. Food Chemistry. 318: 126421. Zhang, Y., Yang, N., Yu, Y., Wang, Q., Huang, P., Nishinari, K. and Fang, Y. 2019. Improving the Stability of Oil Body Emulsions from Diverse Plant Seeds Using Sodium Alginate. Molecules. 24(21): 3856. Zhou, X., Chen, H., Lyu, F., Lin, H., Zhang, Q. and Ding, Y. 2019. Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels: Effects of fat type and concentration. Food Hydrocolloids. 90, 433-44. | ||
|
آمار تعداد مشاهده مقاله: 208 تعداد دریافت فایل اصل مقاله: 368 |
||