نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
1 قطب علمی هیدروکلوئیدهای طبیعی بومی ایران، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد.
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
چکیده
در این پژوهش، ابتدا شرایط تشکیل کمپلکس کواسروات صمغ دانه شاهی-کنسانتره پروتئین آب‌پنیر موردمطالعه قرار گرفت. pH و نسبت پروتئین به پلی‌ساکارید بهینه به‌ترتیب 2/4 و 5 به‌دست آمد. بدین منظور pH و نسبت کنسانتره پروتئین آب‌پنیر به صمغ دانه شاهی به‌ترتیب در دامنه‌های 2-7 و 1:5 تا 5:1 (وزنی/ وزنی) به‌عنوان متغیر مستقل برای به‌دست آوردن بالاترین عملکرد کمپلکس کواسروات (با آزمون‌های کدورت‌سنجی و مقدار رسوب) به‌عنوان متغیرهای پاسخ با استفاده از روش سطح پاسخ (RSM) و بر مبنای طرح مرکب مرکزی (CCD) بهینه شدند. در ادامه تحقیق، خواص کف‌زایی نمونه بهینه موردارزیابی قرار گرفت. نتایج نشان داد خواص کف‌زایی نمونه بهینه افزایش معنی‌داری را در مقایسه با پروتئین شاهد خالص به‌دلیل حضور صمغ دانه شاهی و تأثیر بر تشکیل فیلم ویسکوالاستیک و ویسکوزیته فاز توده نشان داد.
کلیدواژه‌ها
موضوعات
Adebowale, Y. A., I. A. Adeyemi, and A. A. Oshodi. 2005. “Functional and Physicochemical Properties of Flours of Six Mucuna Species.” African Journal of Biotechnology 4 (12): 1461–68. https://doi.org/10.5897/AJB2005.000-3223.
Behrouzian, Fataneh, Seyed M.A. Razavi, and Hojjat Karazhiyan. 2013. “The Effect of PH, Salts and Sugars on the Rheological Properties of Cress Seed (Lepidium Sativum) Gum.” International Journal of Food Science and Technology 48 (12): 2506–13.
Carp, D. J., G. B. Bartholomai, and A. M.R. Pilosof. 1999. “Electrophoretic Studies for Determining Soy Proteins-Xanthan Gum Interactions in Foams.” Colloids and Surfaces B: Biointerfaces 12 (3–6): 309–16.
Cavallieri, Angelo L.F., Natalia Amanda Vieira Fialho, and Rosiane L. Cunha. 2011. “Sodium Caseinate and κ-Carrageenan Interactions in Acid Gels: Effect of Polysaccharide Dissolution Temperature and Sucrose Addition.” International Journal of Food Properties 14 (2): 251–63.
Dickinson, Eric. 1992. “Structure and Composition of Adsorbed Protein Layers and the Relationship to Emulsion Stability” 88 (20): 2973–83.
- Makri, E. Papalamprou, G. Doxastakis* Laboratory. 2005. “Study of Functional Properties of Seed Storage Proteins from Indigenous European Legume Crops (Lupin, Pea, Broad Bean) in Admixture with Polysaccharides.” Food Hydrocolloids 19 (3): 583–94.
Espinosa-Andrews, Hugo, Juan G. Báez-González, Francisco Cruz-Sosa, and E. Jaime Vernon-Carter. 2007. “Gum Arabic-Chitosan Complex Coacervation.” Biomacromolecules 8 (4): 1313–18.
Forschen, Sci. 2017. “Sci Forschen Nutrition and Food Technology : Open Access Relation with Interfacial Properties.”
Gaonkar, Anilkumar G., and Andrew McPherson. 2006. “Ingredient Interactions Efffects on Food Quality,” 573.
Harnsilawat, Thepkunya, Rungnaphar Pongsawatmanit, and D. J. McClements. 2006. “Characterization of β-Lactoglobulin-Sodium Alginate Interactions in Aqueous Solutions: A Calorimetry, Light Scattering, Electrophoretic Mobility and Solubility Study.” Food Hydrocolloids 20 (5): 577–85.
Hasanvand, Elham, Ali Rafe, and Bahareh Emadzadeh. 2018. Phase Separation Behavior of Flaxseed Gum and Rice Bran Protein Complex Coacervates. Food Hydrocolloids. Vol. 82. Elsevier Ltd.
Huang, Guo Qing, Yan Ting Sun, Jun Xia Xiao, and Jian Yang. 2012. “Complex Coacervation of Soybean Protein Isolate and Chitosan.” Food Chemistry 135 (2): 534–39.
J.M.R.Patino, Ana M.R. Pilosof. 2011. “Protein-Polysaccharide Interactions at Fluid Interfaces.” Food Hydrocolloids 25 (8): 1925–37.
Jones, Owen G., Uri Lesmes, Paul Dubin, and David Julian McClements. 2010. “Effect of Polysaccharide Charge on Formation and Properties of Biopolymer Nanoparticles Created by Heat Treatment of β-Lactoglobulin-Pectin Complexes.” Food Hydrocolloids 24 (4): 374–83.
- Borcherding1, P.Chr. Lorenzen?, W. Hoffmann, K. Schrader, and Max. 2008. “Effect of Foaming Temperature and Varying Time/Temperature-Conditions of Pre-Heating on the Foaming Properties of Skimmed Milk.” International Dairy Journal 18 (4): 349–58.
Karazhiyan, Hojjat, Seyed M.A. Razavi, Glyn O. Phillips, Yapeng Fang, Saphwan Al-Assaf, and Katsuyoshi Nishinari. 2011. “Physicochemical Aspects of Hydrocolloid Extract from the Seeds of Lepidium Sativum.” International Journal of Food Science and Technology 46 (5): 1066–72.
Karazhiyan, Hojjat, Seyed M.A. Razavi, Glyn O. Phillips, Yapeng Fang, Saphwan Al-Assaf, Katsuyoshi Nishinari, and Reza Farhoosh. 2009. “Rheological Properties of Lepidium Sativum Seed Extract as a Function of Concentration, Temperature and Time.” Food Hydrocolloids 23 (8): 2062–68.
LEE, SHIH‐YOUNG ‐Y, CHARLES V. MORR, and EWAN Y.W. HA. 1992. “Structural and Functional Properties of Caseinate and Whey Protein Isolate as Affected by Temperature and PH.” Journal of Food Science 57 (5): 1210–29.
Liu, S., C. Elmer, N. H. Low, and M. T. Nickerson. 2010. “Effect of PH on the Functional Behaviour of Pea Protein Isolate-Gum Arabic Complexes.” Food Research International 43 (2): 489–95.
Lv, Yi, Xiaoming Zhang, Shabbar Abbas, and Eric Karangwa. 2012. “Simplified Optimization for Microcapsule Preparation by Complex Coacervation Based on the Correlation between Coacervates and the Corresponding Microcapsule.” Journal of Food Engineering 111 (2): 225–33.
Makri, Eleousa A., and Georgios I. Doxastakis. 2007. “Surface Tension of Phaseolus Vulgaris and Coccineus Proteins and Effect of Polysaccharides on Their Foaming Properties.” Food Chemistry 101 (1): 37–48.
Martinez, Karina D., Cecilio Carrera Sanchez, Victor Pizones Ruiz-Henestrosa, Juan M. Rodríguez Patino, and Ana M.R. Pilosof. 2007. “Soy Protein-Polysaccharides Interactions at the Air-Water Interface.” Food Hydrocolloids 21 (5–6): 804–12.
Naji, Sara, Seyed M.A. Razavi, and Hojjat Karazhiyan. 2012. “Effect of Thermal Treatments on Functional Properties of Cress Seed (Lepidium Sativum) and Xanthan Gums: A Comparative Study.” Food Hydrocolloids 28 (1): 75–81.
Naji, Sara, Seyed M.A. Razavi, Hojjat Karazhiyan, and Arash Koocheki. 2012. “Influence of Thermal Treatments on Textural Characteristics of Cress Seed (Lepidium Sativum) Gum Gel.” Electronic Journal of Environmental, Agricultural and Food Chemistry 11 (3): 222–37.
Naji, Sara, and Seyed M.A. Razavin. 2014. “Functional and Textural Characteristics of Cress Seed (Lepidium Sativum) Gum and Xanthan Gum: Effect of Refrigeration Condition.” Food Bioscience 5: 1–8.
Nerkar, Pankaj Padmakar, and Surendra Ganeshlal Gattan. 2012. “Cress Seed Mucilage Based Buccal Mucoadhesive Gel of Venlafaxine: In Vivo, in Vitro Evaluation.” Journal of Materials Science: Materials in Medicine 23 (3): 771–79.
Nicorescu, I., C. Loisel, C. Vial, A. Riaublanc, G. Djelveh, G. Cuvelier, and J. Legrand. 2008. “Combined Effect of Dynamic Heat Treatment and Ionic Strength on Denaturation and Aggregation of Whey Proteins - Part I.” Food Research International 41 (7): 707–13.
Oduse, Kayode, Lydia Campbell, Julien Lonchamp, and Stephen R. Euston. 2018. “Electrostatic Complexes of Whey Protein and Pectin as Foaming and Emulsifying Agents.” International Journal of Food Properties 20 (3): S3027–41.
Raoufi, Nassim, Rassoul Kadkhodaee, Glyn O. Phillips, Yapeng Fang, and Masoud Najaf Najafi. 2016. “Characterisation of Whey Protein Isolate-Gum Tragacanth Electrostatic Interactions in Aqueous Solutions.” International Journal of Food Science and Technology 51 (5): 1220–27.
Salminen, Hanna, and Jochen Weiss. 2014. “Effect of Pectin Type on Association and PH Stability of Whey Protein-Pectin Complexes.” Food Biophysics 9 (1): 29–38.
Sanchez, C., M. Pouliot, S. F. Gauthier, and P. Paquin. 1997. “Thermal Aggregation of Whey Protein Isolate Containing Microparticulated or Hydrolyzed Whey Proteins.” Journal of Agricultural and Food Chemistry 45 (7): 2384–92.
Scheer, August-wilhelm, Helmut Kruppke, and Ralf Heib. 2001. Springer-Verlag Berlin Heidelberg GmbH.
Schmitt, Christophe, Christian Sanchez, Sylvie Desobry-Banon, and Joël Hardy. 1998. “Critical Reviews in Food Science and Nutrition Structure and Technofunctional Properties of Protein- Polysaccharide Complexes : A Review Structure and Technofunctional Properties of Protein-Polysaccharide Complexes : A Review.” Critical Reviews in Food Science and Nutrition 38 (8): 689–753.
Schmitt, Christophe, and Sylvie L. Turgeon. 2011. “Protein/Polysaccharide Complexes and Coacervates in Food Systems.” Advances in Colloid and Interface Science 167 (1–2): 63–70.
Shu, Yu Wei, Sigehiro Sahara, Soichiro Nakamura, and Akio Kato. 1996. “Effects of the Length of Polysaccharide Chains on the Functional Properties of the Maillard-Type Lysozyme-Polysaccharide Conjugate.” Journal of Agricultural and Food Chemistry 44 (9): 2544–48.
Stone, Andrea K., Lamlam Cheung, Chang Chang, and Michael T. Nickerson. 2013. “Formation and Functionality of Soluble and Insoluble Electrostatic Complexes within Mixtures of Canola Protein Isolate and (κ-, ι- and λ-Type) Carrageenan.” Food Research International 54 (1): 195–202.
Stone, Andrea K., and Michael T. Nickerson. 2012. “Formation and Functionality of Whey Protein Isolate-(Kappa-, Iota-, and Lambda-Type) Carrageenan Electrostatic Complexes.” Food Hydrocolloids 27 (2): 271–77.
Stone, Andrea K., Anzhelika Teymurova, Chang Chang, Lamlam Cheung, and Michael T. Nickerson. 2015. “Formation and Functionality of Canola Protein Isolate with Both High- and Low-Methoxyl Pectin under Associative Conditions.” Food Science and Biotechnology 24 (4): 1209–18.
Stone, Andrea K., Anzhelika Teymurova, and Michael T. Nickerson. 2014. “Formation and Functional Attributes of Canola Protein Isolate-Gum Arabic Electrostatic Complexes.” Food Biophysics 9 (3): 203–12.
Tamm, F., G. Sauer, M. Scampicchio, and S. Drusch. 2012. “Pendant Drop Tensiometry for the Evaluation of the Foaming Properties of Milk-Derived Proteins.” Food Hydrocolloids 27 (2): 371–77.
Timilsena, Yakindra Prasad, Bo Wang, Raju Adhikari, and Benu Adhikari. 2015. “Preparation and Characterization of Chia Seed Protein Isolate-Chia Seed Gum Complex Coacervates.” Food Hydrocolloids 52: 554–63.
Vinayahan, T., P. A. Williams, and G. O. Phillips. 2010. “Electrostatic Interaction and Complex Formation between Gum Arabic and Bovine Serum Albumin.” Biomacromolecules 11 (12): 3367–74.
Wang, Bo, Benu Adhikari, and Colin J. Barrow. 2014. “Optimisation of the Microencapsulation of Tuna Oil in Gelatin-Sodium Hexametaphosphate Using Complex Coacervation.” Food Chemistry 158: 358–65.
Wang, Zhengshan, Sha Zhang, and Bongkosh Vardhanabhuti. 2015. “Foaming Properties of Whey Protein Isolate and λ-Carrageenan Mixed Systems.” Journal of Food Science 80 (8): N1893–1902.
Weinbreck, Fanny, Hans Nieuwenhuijse, Gerard W. Robijn, and Cornelis G. De Kruif. 2003. “Complex Formation of Whey Proteins: Exocellular Polysaccharide EPS B40.” Langmuir 19 (22): 9404–10.
Wierenga, P. A., and H. Gruppen. 2010. “New Views on Foams from Protein Solutions.” Current Opinion in Colloid and Interface Science 15 (5): 365–73.
Wilde, P. J. 2000. “Interfaces: Their Role in Foam and Emulsion Behaviour.” Current Opinion in Colloid and Interface Science 5 (3–4): 176–81.
)
ارسال نظر در مورد این مقاله