نوع مقاله : مقاله پژوهشی فارسی
نویسندگان
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
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
موضوعات
©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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