بهبود ویژگی‌های آنتی‌اکسیدانی و امولسیفایری پروتئین‌های هیدرولیزشده نخود کاجان (Cajanus cajan) توسط گلیکوزیلاسیون با واکنش میلارد

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• الهام رنجبر ندامانی ¹
• علیرضا صادقی ماهونک ¹
• محمد قربانی ²
• شارلوت جاکوبسن ³
• وحید خوری ⁴

¹ دانشگاه علوم کشاورزی و منابع طبیعی گرگان

² گروه زراعت- دانشگاه گرگان

³ دانشگاه صنعتی دانمارک

⁴ دانشگاه علوم پزشکی گلستان

https://doi.org/10.22067/ifstrj.2021.70358.1046

چکیده

هدف این مطالعه استفاده از واکنش میلارد به‌عنوان ابزاری برای گلیکوزیلاسیون پروتئین‌های هیدرولیزشده حاصل از نخود کاجان (Cajanus cajan) و ارزیابی این اصلاح شیمیایی بر ویژگی‌های آنتی‌اکسیدانی و امولسیفایری بود. ویژگی‌های شیمیایی، ترکیب آمینواسیدی و توزیع وزن مولکولی پروتئین‌های هیدرولیزشده موردبررسی قرار گرفت. از گلوکز، گالاکتوز و مالتودکسترین در نسبت‌های 1 به 2، 1 به 1 و 2 به 1 (پروتئین هیدرولیزشده به قند، وزن خشک) برای گلیکوزیلاسیون استفاده شد. فعالیت آنتی‌اکسیدانی از طریق دو آزمون فعالیت مهار رادیکال آزاد ‌1و 1- دی‌فنیل-2- پیکریل هیدرازیل (DPPH) و مهار نیتریک‌اکسید بررسی شد. امولسیون‌ها (روغن/آب) توسط روش سونیفیکاسیون تهیه شدند. توزیع اندازه ذرات و پتانسیل زتا امولسیون‌ها طی 4 روز نگهداری اندازه‌گیری شد. گلیکوزیلاسیون با گلوکز در نسبت 2 به 1 مهار DPPH را از 96/37% به 53/85% و مهار نیتریک‌اکسید را از 50/14% تا 83/54% افزایش داد. همچنین گلیکوزیلاسیون توسط هرکدام از قندها پایداری امولسیون‌ها را افزایش داد و تفاوت معناداری بین نوع قند مورداستفاده مشاهده نشد.

کلیدواژه‌ها

• گلیکوزیلاسیون
• واکنش میلارد
• پروتئین هیدرولیزشده
• آنتی‌اکسیدان
• امولسیون

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Improvement of antioxidant and emulsifying properties of Cajanus cajan’s protein hydrolysate by glycosylation through maillard reaction

نویسندگان [English]

• Elham Ranjbar Nedamani ¹
• Alireza Sadeghi Mahoonak ¹
• Mohammad Ghorbani ²
• Charlotte Jacobsen ³
• Vahid Khouri ⁴

¹ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

²

³ technical university of Denmark

⁴ Golestan University of Medical Sciences.

چکیده [English]

The aim of the present study was to use the Maillard reaction as a means to glycosylate protein hydrolysates obtained from Cajanus cajan and to evaluate the effects of this chemical modification on antioxidant and emulsifying properties. Chemical properties, amino acid composition, and molecular weight distribution of the hydrolysates were evaluated. Glucose, galactose, and maltodextrin in the ratios of 1:2, 1:1, and 2:1 (hydrolysate: sugar, dry weight basis) were used for glycosylation. Antioxidant activity was evaluated by 1, 1- diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and nitric oxide scavenging. The sonication technique was used to prepare the (oil/water) emulsions. The droplet size distribution and zeta potential of the emulsions were measured during 4 days of storage. Results showed that glycosylation by glucose in the ratio of 2:1 increased DPPH scavenging activity from 37.96% to 85.53% and nitric oxide inhibition activity from 14.50% to 54.83%. Although glycosylation improved emulsifying stability of glycosylated hydrolysates compared to non-glycosylated hydrolysates, no significant difference was observed between the three examined sugars.

کلیدواژه‌ها [English]

• Glycosylation
• Maillard reaction
• Protein hydrolysate
• Antioxidant
• Emulsion

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