پایداری فعالیت آنتی‌اکسیدانی محصول هیدرولیز پروتئین عدس در برابر تیمارهای حرارتی و pH

نوع مقاله : مقاله پژوهشی

نویسندگان

• رکسانا علیزاده فیروزه ¹
• مهتا میرزایی ¹
• وجیهه فدائی نوغانی ²

¹ گروه علوم و صنایع غذایی، واحد شهر قدس، دانشگاه آزاد اسلامی، تهران، ایران.

² دانشگاه آزاد اسلامی واحد شهر قدس

https://doi.org/10.22067/ifstrj.v18i1.87854

چکیده

در این‌ تحقیق‌ از آنزیم‌ آلکالاز تحت‌شرایط کنترل‌شده (نسبت آنزیم به سوبسترا 90 آنسون/کیلوگرم پروتئین، دمای 55 درجه سانتی‌گراد، یک ساعت) برای هیدرولیز پروتئین عدس (Lens esculinaris) استفاده شد. پیشرفت ‌هیدرولیز آنزیمی با روش OPA و فعالیت آنتی‌اکسیدانی با روش‌های مهار رادیکال‌های DPPH و ABTS ارزیابی شدند. در ادامه اثر حرارت‌دهی (دماهای 37، 50، 75 درجه سانتی‌گراد به‌مدت 15 تا 60 دقیقه)، 90 درجه سانتی‌گراد به‌مدت 5 دقیقه و اثر pH (2، 5، 7، 9 و 11 به‎مدت 1 ساعت) بر پایداری فعالیت‌ آنتی‌اکسیدانی محصول هیدرولیز پروتئین عدس بر پایه مهار رادیکال‌های DPPH و ABTS بررسی شد و میزان گروه‌های آمین‌ آزاد، با روش OPA ارزیابی گردید. نتایج نشان دادند حرارت‌دهی در دماهای 37، 50، و75 درجه سانتی‌گراد به‌مدت 15 دقیقه به‌ترتیب 25/1، 9/4 و 17/10درصد کاهش در فعالیت مهارکنندگی ‎رادیکال DPPH (05/0>P) و 8/3، 8/6 و 9 درصد کاهش در فعالیت مهاررادیکال ABTS (05/0>P) را موجب شد. علاوه‎برآن در تمام تیمارهای حرارتی با افزایش زمان، اثر تیمارهای حرارتی تشدید شد. نتایج ارزیابی میزان گروه‌های‌ آمین آزاد نیز نشان‌دهنده کاهش معنی‌دار (05/0>P) در میزان گروه‌های‌ آمین‌ آزاد در محصول هیدرولیز پروتئینی بود. نتایج اثر تیمارهای pH بر پایداری پپتیدها نیز نشان داد که هر دو شرایط pH اسیدی و قلیایی باعث کاهش معنی‌دار (05/0>P) در فعالیت آنتی‌اکسیدانی پپتیدها گردید. به‌طوری‎که در 2=pH افت 3/16 درصدی و 11=pH افت 2/29 درصد و در فعالیت مهار ‌رادیکال DPPH در pH 2 افت 16 درصدی در 11 pH 2/18 درصد افت در فعالیت مهار‌ رادیکال ABTS مشاهده شد.

کلیدواژه‌ها

• پایداری
• پروتئین عدس
• تیمارحرارتی
• تیمار pH
• فعالیت آنتی‌‌اکسیدانی
• محصول هیدرولیز پروتئینی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Antioxidant activity stability of Lentil protein hydrolysate against heat and pH treatments

نویسندگان [English]

• Roxana Alizadeh Firozeh ¹
• Mahta Mirzaei ¹
• Vajiheh Fadaei Noghani ²

¹ Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran

²

چکیده [English]

Introduction: Bioactive peptides are protein fragments with 2 to 20 amino acids that have different biological properties depending on the type of amino acids and peptide sequences, including antioxidant, antihypertensive, and antidiabetic. These peptides are inactive in their parent protein sequences but are released during fermentation, enzymatic hydrolysis, or food processing, and exhibit a positive effect on body function and health being. Lentil protein hydrolysate containing antioxidant peptides can be considered as an ingredient of functional foods. One major challenge in using protein hydrolysate in the formulation of functional foods is their stability against the various processes applied to food such as heat and pH treatments.
 
Materials and Methods: In this study, Lentil protein (Lens esculinaris) was hydrolyzed by Alcalase enzyme under controlled conditions (enzyme/substrate ratio of 90 Anson unit (AU)/ kg protein, 55°C, one hour). The intensity of enzymatic hydrolysis was monitored by the OPA method and antioxidant activity was evaluated based on DPPH and ABTS radical scavenging activity. The heat stability of lentil protein hydrolysate was evaluated by heating samples at 37, 50, 75 (for 15 -60 min), and 90°C (for 5 minutes). The pH stability was investigated by exposing the sample at a pH of 2, 5, 7, 9, And 11 for 1 hr and then adjusting on 7. OPA method was also used to evaluate the possible effect of pH and heat treatments on the content of free amino groups.
 
Results and Discussion: The results showed that hydrolysis of Lentil protein by Alcalase under controlled conditions produced antioxidant peptides. Heating at 37, 50, and 75°C for 15 minutes reduced the DPPH radical scavenging activity by 1.25, 4.9, and 10.17% and ABTS radical scavenging activity by 3.8, 6.8, and 9%, respectively. The results of the OPA assay also showed a significant (P<0.05) decrease in the number of free amino groups in protein hydrolysate exposed to heat treatment. With increasing the time of treatment up to 60 minutes, the antioxidant activity decreased more significantly (P<0.05), simultaneously with a decrease in the content of free amino acid groups in the protein hydrolysate sample. So that, after heat treatment at 37, 50, and 75 ° C for 60 minutes, the free amino acid groups reached from 33/66 μM leucin /mg protein to 29.51, 27.59, and 25.68 μM leucin /mg protein  and the most decrease in antioxidant activity was measured for samples exposed to 75°C for 60 minutes. It caused a 27.2%, and 29.2% reduction in DPPH and ABTS radical scavenging activity, respectively. Also, exposure to heat treatment at 90°C for 5 minutes caused a 15% and 13% decrease in DPPH and ABTS radical scavenging activity. The results obtained from consideration the antioxidant  activity of samples exposed to pH treatment (2, 5, 7, 9, and 11 for 1 hour) showed the highest antioxidant activity of peptides at neutral pH and confirmed that acidic and alkaline conditions caused a significant decrease in antioxidant activity (P<0.05). As exposure to pHs 2 and 11 for one hour led to respectively 16.3 and a 29.2% decrease in DPPH radical scavenging activity and 16 and 18.2% decrease in ABTS radical scavenging activity. The results of the OPA assay also confirmed the role of acidic and basic pH on less exposure of free amino acid groups in protein structure.
The results showed the potential of using Alcalase enzyme to hydrolyze Lentil protein and produce antioxidant peptides and the Lentil protein hydrolysate with antioxidant activity exhibited relative stability toward different heat and pH treatments. It was concluded that peptides retained 88% and 76% of antioxidant activity at maximum heat (90 ° C for 5 minutes) and pH treatment ( pH=11, for 1 hour). According to the results of the OPA assay, the observed decrease in antioxidant activity  may be due to the changes that happen in protein and peptide structure when are exposed to heat and pH treatments. Altogether, our results showed that Lentil protein hydrolysate can be considered as a potential food ingredient with stable antioxidant activity.

کلیدواژه‌ها [English]

• Stability
• Lentil protein
• Thermal treatment
• pH treatment
• Antioxidant activity
• Protein hydrolysate

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