استخراج آنزیمی پروتئین سبوس برنج رقم طارم و بررسی خواص عملکردی آن بر ویژگی‌های فیزیکوشیمیایی ماست کم‌چرب

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد علوم وصنایع غذایی، دانشگاه علوم کشاورزی ساری

2 دانشیار گروه علوم و صنایع غذایی دانشگاه علوم کشاورزی و منابع طبیعی ساری

3 استادیار، پژوهشکده اکولوژی دریای خزر موسسه تحقیقات علوم شیلاتی کشور سازمان تحقیقات، آموزش و ترویج کشاورزی

چکیده

هدف از این مطالعه، بررسی خواص کارکردی پروتئین سبوس برنج رقم طارم با استفاده از آنزیم فلاورزایم و تاثیر آن بر ویژگی‌های کیفی ماست بوده است. پس از انجام فرآیند هیدرولیز ( 8=pH برای مدت 2 ساعت)، پروتئین استخراج شده از نظر خواص عملکردی مورد ارزیابی قرار گرفته و در سطوح 0، 1، 5/1 و 2 درصد به ماست کم چرب اضافه شده و خصوصیات فیزیکوشیمیایی آن بررسی گردید. درصد پروتئین اولیه سبوس 53/18 درصد و میزان جذب آب پروتئین سبوس برنج و هیدرولیز شده به ترتیب 9/0±56/2 و 0/1±48/5 میلی‌لیتر بر گرم محاسبه شد. مقدار حلالیت پروتئین هیدرولیز شده و خام به ترتیب 2/3±09/84 و 5/4±17/65 درصد بوده است. ظرفیت امولسیون کنندگی و پایداری امولسیون پروتئین استخراج شده به ‌ترتیب 12/9 مترمربع بر گرم و 38/71 دقیقه و برای پروتئین هیدرولیز نشده به‌ترتیب 55/1 مترمربع بر گرم و 77/29 دقیقه محاسبه شد. افزایش غلظت پروتئین در فرمولاسیون ماست منجر به افزایش ویسکوزیته شد. با افزایش درصد پروتئین در فرمولاسیون ماست، اسیدیته به طور معنی‌داری افزایش و pH به میزان جزئی کاهش یافت. هم‌چنین آب اندازی کاهش و موجب بهبود و تقویت ژل ماست شد. همچنین نمونه ها از لحاظ رنگ و طعم باهم اختلاف معنی داری نداشتند. با توجه به نتایج حاصله، استفاده از 5/1 درصد پروتئین هیدرولیز شده سبوس برنج در فرمولاسیون ماست کم‌چرب توصیه می‌شود.

چکیده تصویری

استخراج آنزیمی پروتئین سبوس برنج رقم طارم و بررسی خواص عملکردی آن بر ویژگی‌های فیزیکوشیمیایی ماست کم‌چرب

تازه های تحقیق

  • در استفاده از ضایعات برنج، استخراج پروتئین از سبوس برنج رقم طارم و هیدرولیز آنزیمی آن با فلاورزایم بخوبی انجام شد.
  • پروتئین هیدرولیز شده حاصل، خواص عملکردی خوبی (درجه هیدرولیز بالا،ظرفیت امولسیون کنندگی و پایداری امولسیون) داشته است.
  • به منظور بهبود خواص کیفی، استفاده از پروتئین هیدرولیز شده سبوس برنج در سطح 5/1 درصد در فرمولاسیون  ماست کم چرب در صنعت پیشنهاد می شود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Enzymatic extraction of rice-bran protein from Tarom variety and its functional effects on Physico-Chemical properties of low-fat yogurt

نویسندگان [English]

  • Naeb Gholami 1
  • Zeinab Raftani Amiri 2
  • Reza Safari 3
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
2 Associate professor, Food Science and Technology, Sari Agricultural Sciences and Natural Resources University
3 Assistant Professor, Caspian Sea Ecology Research Institute
چکیده [English]

In this study hydrolyzed protein was obtained from rice bran of Tarom cultivar by using flavourzyme enzyme for 2 hours and at pH 8. The chemical composition of rice bran and hydrolyzed protein was measured. Degree of protein hydrolysis of rice bran was calculated to be 18.53% after 2 hours of treatment. The water absorption of rice bran and its hydrolyzed protein was calculated to be 2.56 ± 0.9 ml/g and 5.48 ± 1.0 ml/g, respectively. The solubility of hydrolyzed and non-hydrolyzed proteins was 84.09 ± 3.2 and 65.17 ± 4.5, respectively. The emulsifying capacity and emulsifying stability of hydrolyzed protein were calculated to be 9.12 m2 /g and 71.38 min, using the flavourzyme enzyme, respectively. These parameters for non-hydrolyzed protein were 1.55 m2/g and 29.77 min, respectively. Hydrolyzed protein was added to yoghurt at 0, 1, 1.5 and 2% levels, and the physicochemical properties of yogurt were measured. Increasing the concentration of hydrolyzed proteins in yogurt formulation resulted in increased viscosity. By increasing the amount of hydrolyzed protein in the formulation of yogurt, acidity significantly increased and the pH decreased to a significant extent. Using 1.5% of the hydrolyzed protein in low fat yogurt formulation is recommended.

کلیدواژه‌ها [English]

  • Flavourzyme
  • Hydrolyzed protein
  • Low fat yogurt
  • Tarom
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