بهینه‌سازی تولید پروتئین هیدرولیز شده با ویژگی آنتی‌اکسیدانی از قارچ‌خوراکی (Agaricus bisporus)

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشجوی کارشناسی‌ارشد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

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

3 استادیار گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 دکتری تخصصی شیمی موادغذایی، معاونت غذا و دارو دانشگاه علوم پزشکی مازندران، ساری

5 مرکزتحقیقات سلامت فراورده‌های گیاهی و دامی دانشگاه علوم پزشکی مازندران، ساری

چکیده

سابقه و هدف: رادیکـال‌هـای آزاد و هیدروپراکسیدهای حاصل از واکنش‌های اکسیداسیون باعث افت کیفیت مواد غذایی و همچنین عامل بروز بیماری‌های مختلف نظیر سرطان می‌باشند. به‌دلیل نگرانی‌هایی که در مورد ایمنی و سلامت بلند مدت آنتی‌اکسیدان‌های سنتزی مانند BHT و BHA وجود دارد، تقاضا برای آنتی‌اکسیدان‌های طبیعی و ایمن هم‌چون پپتیدهای زیست‌فعال به شکل گسترده‌ای افزایش پیدا کرده است. پپتیدهای زیست‌فعال به‌عنوان پروتئین‌های هیدرولیز شده‌ای تعریف می‌شوند که پس از ورود و جذب در بدن، دارای اثرات سلامتی-بخش مشخصی هستند.
مواد و روش‌ها: هدف این پژوهش بهینه‌سازی شرایط هیدرولیز پروتئین پودر قارچ ‌دکمه‌ای (Agaricus bisporus) با آنزیم آلکالاز به منظور تولید پروتئین هیدرولیزشده با خواص آنتی‌اکسیدانی مناسب بود. جهت انجام این پژوهش ابتدا قارچ خوراکی پس از خریداری از بازار و انجام فرآیندهای آماده‌سازی مربوطه به پودر تبدیل گردید. سپس به‌منظور بهینه‌سازی تولید پروتئین‌های هیدرولیز شده قارچ با حداکثر فعالیت آنتی‌اکسیدانی به‌ روش سطح ‌پاسخ متغیرهای مستقل زمان، دما و نسبت آنزیم به ‌سوبسترا و متغیر وابسته اندازه‌گیری قابلیت آنتی‌اکسیدانی نمونه هیدرولیز شده (به روش فعالیت مهار رادیکال آزاد DPPH، قدرت احیاء یون آهن و ظرفیت آنتی‌اکسیدانی کل) تعریف شدند. دماهای مورد استفاده در محدوده‌ی 55-40 درجه ‌سانتی‌گراد، زمان بین 30 تا 210 دقیقه و نسبت آنزیم به سوبسترا 1تا 3 درصد بود که‌ توسط روش سطح‌ پاسخ بهینه‌سازی شدند. در این تحقیق از نرم‌افزارآماری Design Expert برای اعمال طرح آماری سطح پاسخ استفاده شد. طرح آماری مذکور به صورت کامپوزیت مرکزی با تعداد 20 تیمار آزمایشی شامل شش تکرار در نقطه‌ی مرکزی، طراحی گردید.
یافته‌ها: نتایج به‌دست آمده نشان ‌دادند که کلیه پارامترهای مورد بررسی (غلظت آنزیم، دما و زمان هیدرولیز) تاثیر مشخصی بر روی فعالیت آنتی‌اکسیدانی محصول هیدرولیز شده تولیدی دارند. بر اساس نتایج مشخص گردید که جهت تولید پروتئین هیدرولیز شده از پودر قارچ با فعالیت آنتی‌کسیدانی بالا (فعالیت مهار‌ ‌رادیکال آزادDPPH ، قدرت احیاکنندگی یون آهن و ظرفیت آنتی‌اکسیدانی‌کل) توسط آنزیم آلکالاز شرایط بهینه هیدرولیز شامل دمای 5/47 درجه‌سانتی‌گراد، زمان 197 دقیقه و نسبت آنزیم به‌سوبسترا 1/2 درصد بود که با درجه ‌مطلوبیت 100 درصد منطبق با فعالیت ‌مهار ‌رادیکال‌ ‌آزاد DPPH معادل با 661/10 درصد (رقت ده برابری نمونه)، قدرت احیاکنندگی یون آهن معادل با 45/2 (جذب در700 طول موج نانومتر) و ظرفیت آنتی‌اکسیدانی‌کل برابر با 224/1 (جذب در طول‌موج 695 نانومتر) بود.
نتیجه‌گیری: ﻧﺘﺎﻳﺞ ﻧﺸﺎن داد ﻛﻪ با بهینه‌سازی شرایط هیدرولیز ﭘـﺮوﺗﺌﻴﻦ حاصل از پودر قارچ خوراکی می‌توان به محصولی با حداکثر قابلیت آنتی‌اکسیدانی دست یافت که دارای پتانسیل کاربرد ﺑﻪ‌ﻋﻨﻮان یک افزودنی طبیعی و فراسودمند در ﻓﺮﻣﻮﻻﺳﻴﻮن ﻣﻮاد ﻏﺬاﻳﻲ می‌باشد.

کلیدواژه‌ها

عنوان مقاله [English]

Optimization of production of hydrolyzed protein with antioxidant properties from edible mushroom (Agaricus bisporus)

نویسندگان [English]

  • Isan Izanloo 1
  • Alireza Sadeghi Mahoonak 2
  • Hoda Shahiri Tabarestani 3
  • Seyadeh Narges Mazloomi 4
  • Mohsen Rashidzadeh 5
1 MSc Student, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
3 Assistant Professor, Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
4 PhD Food Chemistry, Vice-Chancellor of Food and Drug Affairs, Mazanderan University of medical university, Sari, Iran
5 The Health of Plant and Livestock Products Research Centre, Mazandaran University of Medical Sciences, Sari, Iran
چکیده [English]

Background and Objectives: Free radicals and hydroperoxides originate from oxidation reactions could reduce food quality and also promote incidence of various diseases such as cancer. In this regard, the use of natural compounds with antioxidant properties, such as bioactive peptides, is of interest to many researchers. Demand for natural and safe antioxidants such as bioactive peptides has increased dramatically due to concerns about the safety and long-term health implications of synthetic antioxidants such as BHT and BHA. Bioactive peptides are defined as hydrolyzed proteins that, after entering the body, show potential ability to stimulate desirable and health promoting activities.
Materials and Methods: The aim of this study was to optimize the hydrolysis conditions of edible mushroom (Agaricus bisporus) powder protein with alcalase enzyme in order to produce hydrolyzed protein with potential antioxidant properties. To conduct this research, first, edible mushrooms were turned into powder after purchase from the market and conducting related processes. Then, in order to optimize the production of hydrolyzed proteins with maximum antioxidant activity using response surface methodology, the independent variables selected as time, temperature and ratio of enzyme to substrate and dependent variables was selected as the antioxidant capacity of the hydrolyzed sample (using DPPH free radical scavenging methods, iron ion reduction power and total antioxidant capacity). The temperatures used were in the range of 40-55 °C, the hydrolysis time between 30 to 210 minutes and the enzyme to substrate ratio 1 to 3%, which was optimized by the surface response methodology. In this research, Design Expert statistical software was used to apply the response level of statistical design. The statistical design was prepared with a central composite design with 20 experimental treatments that included a central point with six replications.
Results: The obtained results showed that all the studied parameters (enzyme concentration, temperature and time of hydrolysis) had a significant effect on the antioxidant activity of the hydrolyzed product. The results showed that for the production of hydrolyzed protein of edible mushroom with high antioxidant activity (DPPH free radical scavenging methods, reducing power of Fe3+ and total antioxidant capacity) by the alcalase enzyme, the optimal conditions include temperature of 47.5 ° C, the hydrolysis time of 197 minutes and the enzyme-to-substrate ratio 2.1%, which with desirability of 100% was equal to DPPH free radical scavenging of 10.661%, reducing power of Fe3+ equal to 2.45 (absorption at 700 nm) and the total antioxidant capacity of 1.224 (absorption at 695 nm).
Conclusions: The results showed that by hydrolysis of protein of edible mushroom under optimal conditions a product with suitable antioxidant capacity can be obtained, which can be used as natural and functional additives in food formulations.

کلیدواژه‌ها [English]

  • Edible Mushroom
  • Enzymatic hydrolysis
  • Antioxidant properties
  • Optimization

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نشریه فرآوری و نگهداری مواد غذایی
دوره 14، شماره 3
مهر 1401
صفحه 55-78

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