بررسی تأثیر نوع آنزیم پروتئازی و زمان هیدرولیز بر ویژگی‌های آنتی‌اکسیدانی پروتئین هیدرولیز شده کنجاله بذر کتان (Linum usitatissimum)

نوع مقاله : مقاله پژوهشی لاتین

نویسندگان

• مریم هاشمی ¹
• سید حسین حسینی قابوس ²
• ابوالقاسم سراج ³

¹ گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

² مرکز تحقیقات صنایع غذایی شرق گلستان، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

³ گروه کشاورزی و دامپروری، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

https://doi.org/10.22067/ifstrj.2024.86726.1314

چکیده

در این پژوهش بررسی تأثیر نوع آنزیم پروتئازی (پپسین و پانکراتین) و زمان هیدرولیز (200-40 دقیقه) بر درجه هیدرولیز و ویژگی‌های آنتی‌اکسیدانی (فعالیت مهار رادیکال DPPH، قدرت شلاته­کنندگی آهن، قدرت احیاء­کنندگی یون آهن و فعالیت آنتی­اکسیدانی کل) پروتئین هیدرولیز شده کنجاله بذر کتان انجام شد. نتایج نشان داد که افزایش زمان هیدرولیز باعث افزایش درجه­ی هیدرولیز شد و نمونه‌های حاصل از پانکراتین نسبت به پپسین دارای درجه­ی هیدرولیز بالاتری بودند. بیشترین میزان فعالیت شلاته­کنندگی Fe²⁺ (45/0 ± 71/53 درصد) و احیاء­کنندگی Fe³⁺ (02/0 ± 32/1، جذب در 700 نانومتر) توسط پانکراتین و پس از 200 دقیقه هیدرولیز حاصل شد. نمونه‌های حاصل از پانکراتین نسبت به پپسین توانایی بیشتری در مهار رادیکال آزاد DPPH داشتند و فعالیت آن­ها با افزایش زمان تا 160 دقیقه افزایش یافت. بیشترین ظرفیت آنتی‌اکسیدانی کل (08/0 ± 36/1 جذب در 695 نانومتر) در بین نمونه­ها پس از 160 دقیقه هیدرولیز با پانکراتین به‌دست آمد. قابلیت آنتی‌اکسیدانی پروتئین هیدرولیز شده بذر کتان در مهار رادیکال DPPH، شلاته‌کنندگی یون آهن و آنتی‌اکسیدانی کل از قابلیت آنتی‌اکسیدانی ویتامین ث در غلظت (mg/ml) 50، کمتر بود اما از خاصیت احیاء‌کنندگی یون آهن بیشتری نسبت به ویتامین ث برخوردار بود. بنابراین می‌توان نتیجه گرفت که پانکراتین در مقایسه با پپسین توانایی بیشتری در تولید پروتئین هیدرولیز شده بذر کتان با خاصیت آنتی‌اکسیدانی قابل توجه داشت. با توجه به نتایج پروتئین­های هیدرولیز شده بذر کتان با استفاده از آنزیم پانکراتین و زمان هیدرولیز 160 دقیقه، قابلیت استفاده در فرمولاسیون مواد غذایی برای تولید محصولات فراسودمند را دارند.

کلیدواژه‌ها

• آنتی‌اکسیدان
• بذر کتان
• پپسین
• پانکراتین
• هیدرولیز آنزیمی

موضوعات

• شیمی مواد غذایی

عنوان مقاله [English]

Investigating the Effect of Protease Enzyme Type and Hydrolysis Time on the Antioxidant Properties of Flaxseed Meal (Linum usitatissimum) Protein Hydrolysates

نویسندگان [English]

• Maryam Hashemi ¹
• Seyyed Hossein Hosseini Ghaboos ²
• Abolghasem Seraj ³

¹ Department of Food Science and Engineering, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

² Food Science and Technology Research Center of East Golestan, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

³ Department of Agriculture and Animal Science, Azadshahr Branch, Islamic Azad University, Azadshahr, Iran

چکیده [English]

In this research, the effect of protease enzyme type (pepsin and pancreatin) and hydrolysis time (40-200 minutes) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, Fe reducing power and total antioxidant capacity) of flaxseed meal protein hydrolysates was investigated. The results showed that increasing the hydrolysis time increased the degree of hydrolysis, and the samples obtained from pancreatin had a higher degree of hydrolysis than pepsin. The highest activity of Fe²⁺ chelating (53.71 ± 0.45%) and Fe³⁺ reduction (1.32 ± 0.02, absorbance at 700 nm) was achieved by pancreatin after 200 minutes of hydrolysis. Pancreatin samples were more capable of inhibiting DPPH free radicals than pepsin, and their activity increased with increasing time up to 160 minutes. The highest total antioxidant capacity (1.36 ± 0.08 absorbance at 695 nm) among the samples was obtained after 160 minutes of hydrolysis with pancreatin. The antioxidant capacity of flax seed protein hydrolysates in inhibiting DPPH radical, Fe chelating activity, and total antioxidant capacity was lower than the antioxidant capacity of vitamin C at a concentration of 50 (mg/ml), but it had more Fe reducing power than vitamin C. Therefore, it can be concluded that compared to pepsin, pancreatin had a greater ability to produce flaxseed protein hydrolysates with significant antioxidant properties. According to the results, flaxseed protein hydrolysates from pancreatin enzyme and a hydrolysis time of 160 minutes have the ability to be used in food formulations to produce functional products.

کلیدواژه‌ها [English]

• Antioxidant
• Enzymatic hydrolysi
• Flax seed
• Pancreatin
• Pepsin

©2024 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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