بهینه سازی هیدرولیز پروتئین کنجاله دانه کدو با استفاده از آنزیم آلکالاز جهت دستیابی به حداکثر خاصیت ضد اکسایشی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکترای علوم و صنایع غذایی، شیمی مواد غذایی

2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 عضو هیأت علمی مرکز تحقیقات قلب و عروق اصفهان

چکیده

در این تحقیق امکان تولید پپتیدهای زیست فعال با حداکثر خاصیت مهار رادیکال 2,2-diphenyl-1-picrylhydrazyl (DPPH) از طریق هیدرولیز آنزیمی پروتئین کنجاله دانه کدو (Cucurbita pepo) توسط آنزیم آلکالاز مورد بررسی قرار گرفت. بهینه سازی شرایط هیدرولیز با استفاده از روش سطح پاسخ و توسط طرح مرکب مرکزی انجام گرفت. به این منظور غلظت آنزیم 2-1%، دمای 55-45 درجه سانتی‌گراد و زمان هیدرولیز 5-2 ساعت به عنوان سطوح متغیرهای مستقل انتخاب شدند. نتایج نشان داد که شرایط بهینه برای دست یافتن به حداکثر خاصیت مهارکنندگی رادیکال DPPH دمای 1/50 درجه سانتی‌گراد، زمان 52/3 ساعت و غلظت آنزیم 2% و با قابلیت ضد اکسایش برابر با 47/89% بود که تا حدود زیادی مشابه با میزان پیشنهاد شده توسط نرم افزار (08/88%) بود. میزان ضریب تبیین و ضریب تبیین تعدیل شده برای مدل ارائه شده به ترتیب برابر با 9585/0 و 9211/0 و مقدار عدم برازش 2434/0 بود که بیانگر اعتبار مدل پیشنهاد شده و برازش مدل بر اساس پاسخ در نظر گرفته شده می‌باشد. . با توجه به نتایج بدست آمده، از پپتیدهای با قابلیت ضد اکسایش تولید شده، می‌توان در توسعه مواد غذایی عملگرا استفاده نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The optimization of the pumpkin oil cake protein hydrolysis with alcalase to achieve the maximum anti-oxidative activity

نویسنده [English]

  • Elham Nourmohammadi 2
1
2
3
چکیده [English]

In the present research the possibility of bioactive peptide production with the maximum 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity through the enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein by alcalase was investigated. The optimization of hydrolysis conditions was carried using the Response Surface Methodology with the Central Composite Design plot. For this purpose enzyme concentration of 1-2%, temperature 45-55 °C and the hydrolysis time of 2-5 hours were used. The results showed that the optimum conditions to achieve the maximum DPPH radical scavenging activity were: hydrolysis temperature 50.1 °C, hydrolysis time 3.53 hour and the enzyme concentration 2% that showed anti-oxidant activity of 89.47% which was to a large extent similar to the suggested amount by the software (88.08%). R2 and adjusted R2 of the suggested model were 0.9585 and 0.9211 respectively. Moreover the lack of fit was calculated 0.2434 that indicated the reliability and fitness of suggested the model based on the considered response. Based on the results, the anti-oxidative peptides can be applied to the development of functional foods.

کلیدواژه‌ها [English]

  • hydrolysis
  • emzyme
  • Alcalase
  • pumpkin oil cake
0px; -webkit-text-size-adjust: auto; -1. AACC. 1999. Approved method of the American Association of Cereal Chemists. St. Paul:
American Accusation of Cereal Chemists. Ins.
2. Amza, T., Balla, A., Tounkara, F., Man, L., and Zhou, H.M. 2013. Effect of hydrolysis time
on nutritional, functional and antioxidant properties of protein hydrolysates prepared from
gingerbread plum (Neocarya macrophylla) seeds. International Food Research Journal. 20:
5.2081-2090.
3. Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., and Nasri, M. 2009.
Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus)
muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry.114:
4.1198-1205.
4. Cumby, N., Zhong, Y., Naczk, M., and Shahidi, F. 2008. Antioxidant activity and waterholding capacity of canola protein hydrolysates. Food Chemistry.109: 1.144-148.
5. Je, J.Y., Lee, K.H., Lee, M.H., and Ahn, C.B. 2009. Antioxidant and antihypertensive
protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research
International. 42: 9.1266-1272.
6. Kaur, M., and Singh, N. 2007. Characterization of protein isolates from different Indian
chickpea (Cicerarietinum L.) cultivars. Food Chemistry. 102: 1.366-374.
7. Li, Y., Jiang, B., Zhang, T., Mu, W., and Liu, J. 2008. Antioxidant and free radicalscavenging activities of chickpea protein hydrolysate (CPH). Food Chemistry. 106: 2.444-
450.
8. Mehregan Nikoo, A.R., Sadeghi Mahoonak, A.R., Ghorbani, M., Taheri, A., and Alami, M.
2013. Optimization of different factors affecting antioxidant activity of crucian carp
(Carassius carassius) protein hydrolysate by response surface methodology. Electronic
Journal of Food Processing and Preservation. 5: 1. 95-110. (In Persian)
9. Meshkinfar, N., Sadeghi Mahoonak, A.R., Ziaiifar, A.M., Ghorbani, M., and Kashani Nejad,
M. 2014. Optimization of the production of protein hydrolysates from meat industry by
products by response surface methodology. Tabriz Journal of Food Researches. 24: 2.215-
225. (In Persian)
10.Mohamed, R.A., Ramadan, R.S., and Ahmed, L.A. 2009. Effect of substituting pumpkin
seed protein isolate for casein on serum liver enzymes, lipid profile and antioxidant enzymes
in CCl4-intoxicated rats. Advanced Biomedical Research. 3: 1-2. 9-15.
11.Nieto, G., Castillo, M., Xiong, Y., Alvarez, D., and Payne, F. 2009. Antioxidant and
emulsifying properties of alcalase-hydrolyzed potato proteins in meat emulsions with
different fat concentrations. Meat Science. 83: 1.24-30.
12.Parvaneh, V. 2004. Quality control and chemical analysis of foods. Tehran Univ. Press,
332p. (In Persian)
13.Ren, J., Zheng, X.Q., Liu, X.L., and Liu, H. 2010. Purification and characterization of
antioxidant peptide from sunflower protein hydrolysate. Food Technology and
Biotechnology. 48: 4.519-523.
14.Saito, K., Jin, D.H., Ogawa, T., Muramoto, K., Hatakeyama, E., Yasuhara, T., and Nokihara,
K. 2003. Antioxidative properties of tripeptide libraries prepared by the combinatorial
chemistry. Journal of Agricultural Food Chemistry. 51: 12.3668-3674.
15.Sakanaka, S., and Tachibana, Y. 2006. Active oxygen scavenging activity of egg yolk
protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates. Food
Chemistry. 95: 2.243–249.
16.Sherafat, N., Motamedzadegan, A., and Safari, R. 2012. The effect of enzymatic hydrolysis
of Skipjack tuna after cooking waste by alcalase on the nitrogen recovery and molecular size
of hydrolyzed proteins. Sabzevar Azad University, Journal of Innovation in Food Science
and Technology, 3: 47-54.
17.Sun, Q., Shen, H., and Luo, Y. 2011. Antioxidant activity of hydrolysates and peptide
fractions derived from porcine hemoglobin. Journal of Food Science and Technology. 48:
1.53-60.
18.Taha, F.S., Mohamed, S.S., Wagdy, S.M., and Mohamed, G.F. 2013. Antioxidant and
antimicrobial activities of enzymatic hydrolysis products from sunflower protein isolate.
World Applied Science Journal. 21: 5.651-658.
19.Tang, C.H., Wang, X.S., and Yang, X.Q. 2009. Enzymatic hydrolysis of hemp (Cannabis
sativa) protein isolate by various proteases and antioxidant properties of the resulting
hydrolysates. Food Chemistry. 114: 4.1484-1490.
20.Villanueva, A., Vioque, J., Sánchez-Vioque, R., Clemente, A., Pedroche, J., Bautista, J., and
Millán, F. 1999. Peptide characteristics of sunflower protein hydrolysates. Journal of the
American Oil Chemists’ Society. 76: 12.1455-1460.
21.Wiriyaphan, C., Chitsomboon, B., and Yongsawadigul, J. 2012. Antioxidant activity of
protein hydrolysates derived from threadfin bream surimi byproducts. Food Chemistry. 132:
1.104-111.
22.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.
23.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.
24.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.
25.Živanović, I., Vaštag, Z., Popović, S., Popović, L., and Peričin, D. 2011. Hydrolysis of hullless pumpkin oil cake protein isolate by pepsin. International Journal of Biological Life
Science. 7:1. 30-34.