نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 مرکز تحقیقات قلب و عروق اصفهان

چکیده

در این پژوهش بهینه‌سازی شرایط هیدرولیز پروتئین دانه کدو(Cucurbita pepo) به‌منظور دستیابی به حداکثر خصوصیات مهارکنندگی رادیکال DPPH و شلاته‌کنندگی یون فرو با استفاده از روش سطح پاسخ و با استفاده از طرح مرکب مرکزی مورد بررسی قرار گرفت. به این منظور غلظت آنزیم تریپسین 2-1 درصد، دمای 45-35 درجه سانتی گراد و زمان 5-2 ساعت به‌عنوان سطوح متغیرهای مستقل انتخاب شدند. نتایج نشان داد که شرایط بهینه برای دست یافتن به حداکثر خاصیت مهارکنندگی رادیکال DPPH و شلاته‌کنندگی یون آهن به ترتیب دمای 35 درجه سانتی گراد، زمان 5 ساعت و غلظت آنزیم 10/1% و دمای 45 درجه سانتی گراد، زمان 05/2 ساعت و غلظت آنزیم 2% و با قابلیت ضداکسایشی و شلاته‌کنندگی برابر با 28/76% و 61/49% بود که مشابهت زیادی با نتایج پیشنهاد شده توسط نرم‌افزار (89/75% و 84/50%) داشت. مقدار R2، 9184/0 و 9761/0 و R2 تعدیل شده 1333/0 و 1827/0 به ترتیب برای خاصیت مهار رادیکال DPPH و شلاته‌کنندگی یون آهن توسط نرم‌افزار تخمین زده شد. بر طبق نتایج بدست آمده پروتئین هیدرولیز شده دانه کدو از قابلیت ضداکسایشی و شلاته‌کنندگی مناسبی برخوردار بود.

کلیدواژه‌ها

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