نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

1 دانشجوی دکترا، دانشگاه ارومیه، دانشکده کشاورزی، گروه علوم و صنایع غذایی

2 ارومیه

3 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه ارومیه، ارومیه، ایران

4 گروه پاتوبیولوژی و کنترل کیفی، پژوهشکده آرتیمیا و آبزی پروری، دانشگاه ارومیه، ارومیه، ایران

چکیده

به‌دلیل تمایل به غذاهای طبیعی و سالم، بازار غذاهای فراسودمند به سرعت در حال رشد است. در این میان، پروبیوتیک‌ها به دلیل توانایی بالقوه آن‌ها، در فرمولاسیون‌های غذایی سالم، به‌طور جدی مورد توجه قرار گرفته‌اند. بیشترین نگرانی در مورد پروبیوتیک‌ها این است که ممکن است تعداد باکتری‌های پروبیوتیک در زمان مصرف کمتر از مقدار مورد نیاز (CFU/g 107) باشد. بنابراین در این مطالعه، فیلم‌های خوراکی پروبیوتیک کربوکسی متیل‌سلولز (CMC) حاوی لاکتوباسیلوس کازئی و پروتئین هیدرولیز شده عضله ماهی کپور نقره‌ای (SCMH)، تهیه شد و زنده‌مانی سلول‌های باکتری در طول 30 روز نگهداری (در فواصل زمانی 1، 10، 20 و 30 روز) در دماهای 25، 4 و 18- درجه سانتی‌گراد بررسی گردید. جهت استخراج پروتئین از روش انحلال قلیایی/ ترسیب اسیدی استفاده شد. ایزوله پروتئین استخراجی به‌وسیله آنزیم آلکالاز (%5 وزنی/ وزنی) در دمای °Ϲ50 و 8 = pHبه مدت 3 دقیقه هیدرولیز گردید. فیلم‌ها با انحلال SCMH و CMC با نسبت 2:1 در آب مقطر، تهیه شدند و لاکتوباسیلوس کازئی با غلظت CFU/mL 108 به فیلم‌ها اضافه شد. خصوصیات رنگی، فیزیکی، استحکام کششی نهایی (UTS) و ازدیاد طول در نقطه شکست (EB) فیلم‌ها بررسی شد. الگوهای ساختاری نمونه‌های فیلم با پراش‌سنج اشعه X در دمای اتاق با زاویه پراش (θ2) از 5 تا 40 درجه به‌دست آمد. طیف‌سنجی FT-IR فیلم‌ها در طول موج cm-1 500-3500 ثبت شد. نتایج آنالیز FT-IR، XRD و DSC، حاکی از شکل‌گیری پیوند هیدروژنی بین لاکتوباسیلوس کازئی و ماتریس فیلم و همچنین اثر پلاستی‌سایزری SCMH بودند. به‌طوری که فیلم CMC خالص حاوی باکتری، بالاترین خصوصیات مکانیکی (%9/29=EB، MPa 7/3=UTS) را داشت. افزودن SCMH به فیلم‌ها، به‌طور قابل توجهی (p˂0.05) زنده­مانی لاکتوباسیلوس کازئی را در همه دماها افزایش داد و توانست در پایان دوره نگهداری در دمای °Ϲ4 مقدار آن را در حد log CFU/g 01/0 ±7 نگه دارد.

کلیدواژه‌ها

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