ارزیابی ویژگی های امولسیون های دوگانه (W/O/W) تثبیت شده با کونژوگه ایزوله پروتئین آب پنیر – اینولین

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانش آموخته دکتری، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 استاد، گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران (* رایانامه نویسنده مسئول: moghorbani@yahoo.com)

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

چکیده

چکیده:
سابقه و هدف: گلیکاسیون پروتئین معمولا به‌عنوان مرحله اول واکنش میلارد در نظر گرفته می‌شود، مطالعات انجام گرفته در سال-های اخیر مشخص ساختند که خصوصیات کاربردی ایزوله پروتئین آب پنیر توسط کونژوگه شدن با کربوهیدرات‌ها از طریق فرایند میلارد بهبود چشم‌گیری یافته است. لذا هدف از این پژوهش استفاده از کونژوگه‌های ایزوله پروتئین آب پنیر- اینولین جهت تثبیت امولسیون‌های دوگانه (W/O/W) می‌باشد.
مواد و روش‌ها: در این پژوهش از کونژوگه‌های ایزوله پروتئین آب پنیر- اینولین (نسبت وزنی 1:1، 1:2 و2:1) تولیدی در دمای 60 و 80 درجه سانتی‌گراد جهت تثبیت امولسیون‌های دوگانه (W/O/W) گردید. پروفایل الکتروفورز ژل پلی آکریل آمید (SDS-PAGE) کونژوگه‌های ایزوله پروتئین آب پنیر- اینولین، طیف‌سنجی تبدیل فوریه مادون قرمز (FT-IR) و بررسی رنگ کونژوگه-ها انجام شد و همچنین تعیین اندازه قطرات امولسیون‌ها، پتانسیل زتا، ویسکوزیته و خامه ای شدن امولسیون‌های دوگانه (W/O/W) بررسی گردید.
یافته‌ها: بررسی اندازه قطرات امولسیون‌های دوگانه (W/O/W) نشان داد که متوسط اندازه قطرات امولسیون‌های تثبیت شده با کونژوگه‌های تولیدشده در دمای 80 درجه‌ی سانتی‌گراد کمتر از اندازه قطرات امولسیون‌های پایدارشده با کونژوگه‌های تولیدی در دمای 60 درجه سانتی‌گراد بود. نسبت 2:1 و 1:2 کونژوگه ایزوله پروتئین آب پنیر – اینولین به ترتیب کمترین و بیشترین اندازه قطرات را در روز نخست و بعد از 21 روز نگهداری نشان دادند. نتایج بررسی ویسکوزیته امولسیون‌ها نیز مشخص ساخت که امولسیون‌های دوگانه تثبیت شده با نسبت 2:1 کونژوگه ایزوله پروتئین آب پنیر – اینولین دارای ویسکوزیته کمتری نسبت به سایر امولسیون‌ها بودند. امولسیون‌های تثبیت شده با کونژوگه‌های انکوبه شده در دمای 80 درجه سانتی‌گراد پتانسیل زتا منفی بیشتری نسبت به امولسیون‌های تثبیت شده با کونژوگه‌های انکوبه شده در دمای 60 درجه سانتی‌‌گراد در نسبت‌های یکسان وزنی پروتئین – پلی ساکارید در روز نخست تولید نشان دادند. همچنین امولسیون‌های تثبیت شده با نسبت 1:2 کونژوگه ایزوله پروتئین آب پنیر – اینولین که در دمای 60 و 80 درجه سانتی‌گراد تولید شده بودند، مقدار پتانسیل زتا بیشتری را در روز نخست و بعد از 21 روز نگهداری نشان دادند.
نتیجه‌گیری: به‌طورکلی مشخص شد که کونژوگه های ایزوله پروتئین آب پنیر – اینولین توانایی مطلوبی جهت تثبیت امولسیون‌های دوگانه به خصوص در نسبت وزنی 1:2 دارند، از این رو می‌توان از این امولسیون‌ها جهت ریزپوشانی ترکیبات زیست فعال مختلف استفاده نمود.
چکیده:
سابقه و هدف: گلیکاسیون پروتئین معمولا به‌عنوان مرحله اول واکنش میلارد در نظر گرفته می‌شود، مطالعات انجام گرفته در سال-های اخیر مشخص ساختند که خصوصیات کاربردی ایزوله پروتئین آب پنیر توسط کونژوگه شدن با کربوهیدرات‌ها از طریق فرایند میلارد بهبود چشم‌گیری یافته است. لذا هدف از این پژوهش استفاده از کونژوگه‌های ایزوله پروتئین آب پنیر- اینولین جهت تثبیت امولسیون‌های دوگانه (W/O/W) می‌باشد.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Evaluation of the properties of double emulsions (W/O/W) stabilized with whey protein isolate-inulin conjugate

نویسندگان [English]

  • ADELEH MOHAMMADI 1
  • Mohammad Ghorbani 2
  • علیرضا Sadeghi Mahoonak 3
  • seid mahdi Jafari 3
1 PhD student, Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
2 Professor, Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran, )*Corresponding author; Email address: moghorbani@yahoo.com(
3 Professor, Department of Food Science and Technology, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

Abstract:
Background and objectives: The glycation of Proteins usually considered as the first step of the Maillard reaction. Studies have shown that the functional properties of whey protein isolate have been significantly improved by conjugation by carbohydrates through the Millard process. Therefore,the aim of this research is to stibilize double emulsions (W/O/W) with whey protein isolate -inulin conjugates.
Materials and methods: The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. In this study, we investigated the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE) , Fourier transform infrared spectroscopy (FT-IR) and color of conjugates. The apparent viscosity, particle size and distribution, zeta potential and creaming of W/O/W emulsions were measured during storage time. Emulsions stabilized by conjugates produced by heating at 80°C had higher zeta potential than emulsions stabilized with conjugates produced by heating at 60°C on the first day of production. The W1/O/W2 emulsions stabilized by 1:2 ratio of whey protein isolate-inulin conjugate showed a higher zeta potential value on the first day and after 21 days of storage.
Results: The droplet size of W/O/W emulsions stabilized with conjugates produced at 80 ° C was less than the conjugates prepared at 60° C. The 2:1 and 1:2 weight ratios of whey protein isolate-inulin showed the maximum and minimum droplet size of emulsions during storage.
Conclusion: Generally, the results showed that whey protein isolate-inulin conjugates have a favorable ability to stabilize double emulsions, especially a weight ratio of 1:2, hence these emulsions can be used for the encapsulation of various bioactive compounds.
Abstract:
Background and objectives: The glycation of Proteins usually considered as the first step of the Maillard reaction. Studies have shown that the functional properties of whey protein isolate have been significantly improved by conjugation by carbohydrates through the Millard process. Therefore,the aim of this research is to stibilize double emulsions (W/O/W) with whey protein isolate -inulin conjugates.
Materials and methods: The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. In this study, we investigated the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS- PAGE) , Fourier transform infrared spectroscopy (FT-IR) and color of conjugates. The apparent viscosity, particle size and distribution, zeta potential and creaming of W/O/W emulsions were measured during storage time. Emulsions stabilized by conjugates produced by heating at 80°C had higher zeta potential than emulsions stabilized with conjugates produced by heating at 60°C on the first day of production. The W1/O/W2 emulsions stabilized by 1:2 ratio of whey protein isolate-inulin conjugate showed a higher zeta potential value on the first day and after 21 days of storage.
Results: The droplet size of W/O/W emulsions stabilized with conjugates produced at 80 ° C was less than the conjugates prepared at 60° C. The 2:1 and 1:2 weight ratios of whey protein isolate-inulin showed the maximum and minimum droplet size of emulsions during storage.
Conclusion: Generally, the results showed that whey protein isolate-inulin conjugates have a favorable ability to stabilize double emulsions, especially a weight ratio of 1:2, hence these emulsions can be used for the encapsulation of various bioactive compounds.

کلیدواژه‌ها [English]

  • " W/O/W emulsions"
  • "Maillard conjugation"
  • "whey protein isolate"
  • "Inulin"

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نشریه فرآوری و نگهداری مواد غذایی
دوره 17، شماره 4
دی 1404
صفحه 105-125

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