بررسی اثر صمغ فارسی بر ویژگی های ژل سرد کنسانتره پروتئین آب پنیر در شرایط خنثی و اسیدی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترا، پژوهشکده علوم و صنایع غذایی مشهد

2 استادیار، پژوهشکده علوم و صنایع غذایی مشهد

3 دانشیار، پژوهشکده علوم و صنایع غذایی مشهد

چکیده

پروتئین ها و پلی ساکاریدها نقش مهمی را در ایجاد ساختار، بافت و ثبات سیستم های غذایی ایفا می کنند و ژل حاصل از ترکیب آنها به عنوان مدلی برای محصولات نرم جامد استفاده می شود. تولید ژل پروتئینی به روش سرد از روش های نوین فراوری مواد غذایی است و می تواند بر ویژگی های فیزیکی ژل تولید شده تأثیر مثبت داشته باشد. در این تحقیق ژل های حاصل از ترکیب کنسانتره پروتئین آب پنیر و صمغ فارسی با استفاده از روش سرد در pH خنثی (القا شده با کلرید کلسیم) و اسیدی (با استفاده از گلوکونو دلتالاکتون) تولید شد. ویژگی های رئولوژیکی دینامیک، میزان رهایش آب و ریزساختار آنها با استفاده از میکروسکوپ الکترونی روبشی مورد بررسی قرارگرفت. وجود پیوندهای قوی الکتروستاتیکی در pH اسیدی امکان تولید ژل سرد را در غلظت کمتری (4% وزنی) نسبت به ژل خنثی (7% وزنی) مهیا کرد که هر دو غلظت، کمتر از میزان غلظت بحرانی تشکیل ژل پروتئین آب پنیر (%12-10 وزنی) در روش حرارتی است. نتایج نشان داد افزایش غلظت صمغ فارسی موجب افزایش مدول های ویسکوالاستیک در ژل پروتئینی خنثی می گردد. درحالیکه این صمغ تغییرات بسیار کمی را در مدول های رئولوژیکی دینامیک ژل های ترکیبی اسیدی نشان داد. با افزایش غلظت صمغ فارسی، میزان سینرسیس آب توسط ژل ترکیبی در هر دو روش تولید به طور معنی داری کاهش یافت. نتایج حاصل از این تحقیق نشان دهنده امکان تولید دامنه ای از ژل ها با ویژگی های مختلف تحت روش تشکیل ژل سرد و با استفاده از ترکیب پروتئین آب پنیر- صمغ فارسی می باشد.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Effect of Persian Gum on Whey Protein Concentrate Cold Set Gel at Neutral and Acidic Condition

نویسندگان [English]

  • Hoda Khalesi 1
  • Bahareh Emadzadeh 2
  • Rassoul Kadkhodaee 3
1 Ph.D. student, Department of Food Processing, Research Institute of Food Science and Technology, Mashhad, Iran
2 Assistant Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
3 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology, Mashhad, Iran
چکیده [English]

Proteins and polysaccharides have an important influence on the structure, texture and stability of food systems and their mixed gel can be used as a model for soft solid products. Production of cold set gelation based on protein is a novel food processing method that would positively affect the physical properties of the product. In this research, the mixed gels of whey protein concentrate (WPC) and Persian gum (PG) were produced using the cold set gelation at neutral pH (induced by CaCl2) and acidic pH (by Glucono delta- lactone addition). The dynamic rheological properties, syneresis, and the microstructure of gels were investigated by scanning electron microscope (SEM). The strong electrostatic bonding at the acidic condition resulted in the lower required WPC concentration (4% wt.) comparing to the neutral gelation condition (7% wt.). Both cold set methods required protein concentrations below the critical value of whey protein at the heat-set gel method (10-12% wt.). The results showed more PG concentration at the neutral pH, the higher viscoelastic moduli values of the mixed protein gels. However, the effect of gum on rheological moduli changes for the acidic gels, were very small. Increasing the Persian gum concentration significantly decreased the syneresis in the both gel formation methods. The results of this research reveals the potential of cold set gelation of WPC- PG mixed biopolymers in the production of a range of different gels.

کلیدواژه‌ها [English]

  • Cold-set gelation
  • Whey protein concentrate
  • Persian gum
  • Dynamic rheology
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