بررسی و مقایسه ویژگی های عملکردی مخلوط و کونژوگه ایزوله پروتئین آب پنیر – اینولین

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی دکتری شیمی موادغذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

بررسی و مقایسه ویژگی‌های عملکردی مخلوط و کونژوگه ایزوله پروتئین آب پنیر – اینولین

چکیده:
سابقه و هدف: پروتئین‌ها نسبت به تنش‌های محیطی حساس هستند که این امر کاربردهای غذایی آنها را محدود می‌سازد. واکنش میلارد منجر به تغییرات ویژگی‌های عملکردی و بیولوژیکی پروتئین‌ها می‌شود. ایزوله پروتئین آب پنیر کاربردهای وسیعی در صنعت غذا دارد، اما نسبت به برخی شرایط محیطی حساس است و قابلیت‌های عملکردی آن کاهش می‌یابد. اینولین پلی ساکارید محلول در آب با کاربرد گسترده در صنایع غذایی و دارویی می‌باشد. پژوهش حاضر با هدف تهیه و مقایسه مخلوط و کونژوگه ایزوله پروتئین آب پنیر- اینولین، مقایسه نسبت‌های وزنی مختلف پروتئین – پلی ساکارید (نسبت های 1:2،1:1و2:1) و بررسی ویژگی‌های عملکردی آنها انجام گرفته است.
مواد و روش‌ها: برای تولید کونژوگه ایزوله پروتئین آب پنیر – اینولین از دمای 60 درجه سانتی‌گراد، رطوبت نسبی 79 درصد و 7pH= به مدت 24 ساعت استفاده شد. در همین راستا الکتروفورز ژل پلی‌آکریل‌آمید (SDS-PAGE)، طیف سنج مادون قرمز تبدیل فوریه FT-IR)) جهت تائید واکنش میلارد انجام شد و همچنین ارزیابی فعالیت مهار رادیکال آزاد DPPH، مقاومت حرارتی نمونه‌ها(DSC) ، فعالیت امولسیون‌کنندگی و پایداری امولسیون و ویسکوزیته امولسیون‌ها تعیین و بررسی شد.
یافته‌ها: نتایج پروفایل الکتروفورز ژل پلی‌آکریل‌آمید و طیف سنج مادون قرمز تبدیل فوریه تائیدکننده وقوع واکنش میلارد بود. همچنین نتایج مشخص ساخت کونژوگه‌های میلارد ویژگی‌های عملکردی بهتری نسبت به ایزوله پروتئین آب پنیر و مخلوط ایزوله پروتئین آب پنیر- اینولین دارند. کونژوگه ایزوله پروتئین آب پنیر – اینولین با نسبت 2:1 بالاترین فعالیت امولسیون کنندگی و پایداری امولسیون، فعالیت آنتی اکسیدانی و مقاومت حرارتی را دارا بود، در‌حالی که امولسیون‌های تثبیت شده با نسبت 1:2 کونژوگه ایزوله پروتئین آب پنیر – اینولین بیشترین ویسکوزیته را نسبت به سایر امولسیون‌ها نشان داد.
نتیجه‌گیری: کونژوگه ایزوله پروتئین آب پنیر – اینولین سبب بهبود مقاومت حرارتی، فعالیت آنتی اکسیدانی و پایداری امولسیون می‌گردند. واکنش میلارد یکی از روش‌های مناسب بهبود ویژگی‌های عملکردی ایزوله پروتئین آب پنیر جهت کاربردهای گسترده‌تر در صنعت غذا می‌باشد. از کونژوگه‌های میلارد ایزوله پروتئین آب پنیر – اینولین می‌توان در فرمولاسیون سس مایونز و سالاد، فراورده‌های لبنی و محصولات رژیمی استفاده نمود.
نتیجه‌گیری: کونژوگه ایزوله پروتئین آب پنیر – اینولین سبب بهبود مقاومت حرارتی، فعالیت آنتی اکسیدانی و پایداری امولسیون می‌گردند. واکنش میلارد یکی از روش‌های مناسب بهبود ویژگی‌های عملکردی ایزوله پروتئین آب پنیر جهت کاربردهای گسترده‌تر در صنعت غذا می‌باشد. از کونژوگه‌های میلارد ایزوله پروتئین آب پنیر – اینولین می‌توان در فرمولاسیون سس مایونز و سالاد، فراورده‌های لبنی و محصولات رژیمی استفاده نمود.

کلیدواژه‌ها

عنوان مقاله [English]

Evaluation and comparison of functional properties of whey protein isolate-inulin mixtures and conjugates

نویسندگان [English]

  • Adeleh Mohammadi 1
  • Mohammad Ghorbani 2
  • Alireza Sadeghi Mahoonak 2
  • Seid Mahdi Jafari 2
1 PhD student, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Evaluation and comparison of functional properties of whey protein isolate-inulin mixtures and conjugates

Abstract
Background and objectives:Proteins are sensitive to environmental stresses, which limits their nutritional applications. Millard reaction leads to increases the functional and biological properties of proteins.Whey protein isolate has a wide range of applications in the food industry, but is sensitive to to the certain environmental conditions and its functional properties are reduced. Inulin is a water-soluble polysaccharide widely used in the food and pharmaceutical industries.The aim of the present study was to prepare and compare the mixture and conjugate of whey protein isolate-inulin, different weight ratios of protein-polysaccharide (1:1, 1:2 and 2:1) and investigate their functional properties.

Materials and methods:Glycation via Maillard reaction (MR) done at 60 ◦C and a relative humidity of 79%, during 24 h. In this regard, polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FT-IR) was performed to confirm the Millard reaction, and also evaluated DPPH free radical scavenging activity, (DSC), emulsifying activity index and emulsion stability index as well as viscosity.

Results: The results of SDS-PAGE patterns and FT-IR validated the occurrence of the Maillard reaction between whey protein isolate and inulin. Also, the results indicated that the whey protein isolate and inulin conjugates have better functional properties than natural proteins and mixture of the whey protein isolate and inulin. Whey protein isolate - inulin conjugates at ratio of 2:1 showed higher emulsifying activity index, emulsion stability index and antioxidant activity, whereas the emulsions formed by conjugated whey protein isolate - inulin at ratio of 1:2 showed the highest viscosity.



Conclusion: Whey protein isolate glycation via Maillard reaction improve the thermal stability, antioxidant activity and emulsion stability of samples. The Maillard reaction is an effective process of improving the functional properties of proteins, so It causes the widespread use of whey protein isolate in food industry. The Maillard reaction conjugates of whey protein isolate and inulin have been used in food products such as mayonnaise and salads dressing, dairy products and diet products.
Conclusion: Whey protein isolate glycation via Maillard reaction improve the thermal stability, antioxidant activity and emulsion stability of samples. The Maillard reaction is an effective process of improving the functional properties of proteins, so It causes the widespread use of whey protein isolate in food industry. The Maillard reaction conjugates of whey protein isolate and inulin have been used in food products such as mayonnaise and salads dressing, dairy products and diet products.

کلیدواژه‌ها [English]

  • "Whey Protein Isolate"."Inulin"
  • "Maillard Reaction"
  • "Antioxidant Activity"
  • "DSC"

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 2
تیر 1401
صفحه 71-88

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