استفاده از پیش‌تیمار مایکروویو در هیدرولیز آنزیمی پروتئین دانه کدو (Cucurbita maxima L.) توسط آلکالاز و بررسی خواص آنتی‌اکسیدانی آن

نوع مقاله : مقاله پژوهشی فارسی

نویسندگان

• زینب نوشی منجیلی ¹
• علیرضا صادقی ماهونک ¹
• وحید عرفانی مقدم ²
• محمد قربانی ¹
• هدی شهیری طبرستانی ¹

¹ گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

² مرکز تحقیقات سرطان، دانشگاه علوم پزشکی گلستان، گرگان، ایران

10.22067/ifstrj.2023.82861.1264

چکیده

دانه کدو دارای محتوای پروتئین بالایی (40-30 درصد برحسب ماده خشک) است. بخش اعظم دانه­ها به شکل آجیل مورد استفاده قرار می­گیرند و بخشی از آن نیز جزو ضایعات کشاورزی محسوب می­شوند. هیدرولیز شده­های حاصل از پروتئین دانه کدو دارای خواص زیست­فعالی، بویژه فعالیت آنتی­اکسیدانی می­باشند. در این پژوهش محلول محتوی ایزوله پروتئین دانه کدو در معرض پیش­تیمار مایکروویو با توان 900-450 وات به مدت 90-30 ثانیه قرار گرفت و به­عنوان محلول سوبسترا در آزمایشات هیدرولیز آنزیمی استفاده شد. هیدرولیز آنزیمی توسط آلکالاز، با غلظت 5/2-5/0 درصد وزنی نسبت به سوبسترای پروتئینی، در بازه زمانی 20 تا 190 دقیقه، در دما و pH اپتیمم آلکالاز، به­منظور تولید هیدرولیز شده­هایی با پتانسیل آنتی­اکسیدانی انجام گرفت. قدرت آنتی­اکسیدانی با استفاده از روش­های مهار رادیکال آزاد DPPH، قدرت آنتی­اکسیدانی کل و فعالیت شلاته­کنندگی آهن اندازه­گیری شد. نتایج نشان داد، بیشینه فعالیت آنتی­اکسیدانی در شرایط بدون پیش­تیمار، طی زمان 165 دقیقه و نسبت E/S 2/2 درصد با قابلیت مهار رادیکال آزاد DPPH (5/40 درصد)، قدرت آنتی‌اکسیدانی کل (79/0) و شلاته­کنندگی آهن (2/96 درصد) بدست آمد. درحالی‌که با اعمال پیش­تیمار مایکروویو، بیشینه فعالیت آنتی­اکسیدانی در زمانی کوتاه­تر و غلظت آنزیم کمتر (105 دقیقه و نسبت 5/1 درصد E/S)، با قابلیت مهار رادیکال آزاد DPPH (52 درصد)، قدرت آنتی‌اکسیدانی کل (711/0) و شلاته­کنندگی آهن (93 درصد) بدست آمد. بنابراین، می­توان نتیجه گرفت که استفاده از پیش­تیمار مایکروویو در هیدرولیز آنزیمی، علاوه بر دستیابی به هیدرولیز شده­هایی با قابلیت آنتی­اکسیدانی مناسب، موجب صرفه­جویی در زمان و غلظت آنزیم مورد استفاده در طی هیدرولیز نیز می­شود.

کلیدواژه‌ها

• پروتئین هیدرولیز شده
• پیش‌تیمار مایکروویو
• دانه کدو
• فعالیت آنتی‌اکسیدانی

موضوعات

• شیمی مواد غذایی

©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.

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