بررسی تأثیر تیمارهای فراصوت و آنزیم ترانس‌گلوتامیناز بر میزان راندمان، ویژگی‌های فیزیکوشیمیایی و ریزساختار پنیر سویا

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی خوزستان

2 دانشگاه کشاورزی و منابع طبیعی خوزستان

چکیده

پنیر سویا (توفو)، فرآورده شبه‌‌لبنی است که از طریق انعقاد شیرسویا به کمک مواد منعقدکننده تهیه می‌شود. پژوهش پیش‌رو با هدف بررسی تأثیر تیمارهای آنزیمی ترانس‌گلوتامیناز (TG) و فراصوت بر میزان راندمان تولید، ویژگی‌های فیزیکوشیمیایی و ریزساختار توفو انجام شد. پس از خیساندن و خرد کردن لوبیا با آب (نسبت 1:6)، شیرابه در سه سطح زمانی (0، 15 و 30 دقیقه) تحت تیمار فراصوت (فرکانس KHz 37، توان W 520 و دمای °C 40) قرار گرفت. تیمار آنزیمی شیرسویا در سه سطح (0، 35/0 و 7/0 واحد آنزیم TG به ازای هر گرم پروتئین شیرسویا) انجام پذیرفت. پس از تهیه توفو توسط ماده منعقدکننده سولفات کلسیم، تأثیر تیمارهای مذکور بر ویژگی‌های مورد بررسی طی مدت دو ماه نگهداری در یخچال (0، 30 و 60 روز) بررسی گردید. نتایج نشان داد که با افزایش غلظت آنزیم، مقادیر رطوبت و راندمان افزایش معنی‌داری یافت اما پروتئین و چربی تفاوت چندانی نکرد (05/0<p). افزایش زمان فراصوت نیز به‌طور معنی‌داری باعث افزایش رطوبت و راندمان پنیرسازی گردید اما سبب کاهش قابل‌توجه پروتئین و چربی نمونه‌ها‌ی شبه‌پنیر گردید. همچنین زمان نگهداری تأثیر معنی‌داری بر pH و ترکیبات توفو نداشت (05/0<p). بررسی رنگ محصول با دستگاه رنگ‌سنج نشان داد که با افزایش غلظت آنزیم میزان روشنایی (L*) افزایش و قرمزی (a*) کاهش معنی‌داری یافت درحالی‌که زردی (b*) تغییر معنی‌داری نکرد. به‌علاوه، با افزایش زمان فراصوت و زمان نگهداری، میزان پارامترهای قرمزی (a*) و زردی (b*) بطور قابل توجهی افزایش و میزان روشنایی (L*) به‌طور معنی‌داری کاهش یافت. ریزساختار پنیر سویا نشان داد که تیمار آنزیمی برخلاف تیمار فراصوت موجب فشرده‌شدن ساختار ماتریس پروتئینی نمونه‌های توفو گردید. نتایج این تحقیق نشان داد که در صورت استفاده از تیمار فراصوت به مدت 15 دقیقه و غلظت 7/0 واحد آنزیم TG به ازای هر گرم پروتئین شیرسویا می‌توان پنیر سویایی با کیفیت قابل قبول و راندمان قابل‌توجه تولید نمود.

چکیده تصویری

بررسی تأثیر تیمارهای فراصوت و آنزیم ترانس‌گلوتامیناز بر میزان راندمان، ویژگی‌های فیزیکوشیمیایی و ریزساختار پنیر سویا

تازه های تحقیق

  • تیمار فراصوت و آنزیم ترانس­گلوتامیناز (TG) سبب افزایش معنی­داری مقادیر رطوبت و راندمان پنیرسازی شد.
  • تیمار آنزیمی TG (غلظت 7/0 واحد به ازای هر گرم پروتئین) و زمان فراصوت (تیمار 30 دقیقه) به­ترتیب سبب افزایش راندمان پنیرسازی به میزان 13 و 20 درصد گردید.
  • برخلاف تأثیر غلظت آنزیم، با افزایش زمان فراصوت و زمان نگهداری میزان روشنایی (L*) کاهش قابل توجهی یافت.
  • تیمار آنزیمی برخلاف تیمار فراصوت موجب فشرده­شدن ساختار ماتریس پروتئینی نمونه­های توفو گردید.
  • بهترین پنیر سویا را می­توان با کمک تیمار فراصوت به مدت 15 دقیقه و غلظت 7/0 واحد آنزیم TG تولید نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Evaluation of effect of ultrasound and transglutaminase enzyme treatments on yield,, physicochemical properties and microstructure of soy cheese

نویسندگان [English]

  • Hossein Jooyandeh 1
  • mohammad Amin Mehrnia 2
  • Mohammad Hojjati 1
  • Behrooz Alizadeh Behbahani 2
1 Agricultural Sciences and Natural Resources University of Khuzestan
2 Agricultural Sciences and Natural Resources University of Khuzestan
چکیده [English]

Soy cheese (Tofu) is a quasi-dairy product that is prepared by coagulants through coagulation of soymilk. The present study was conducted to investigate the effect of transglutaminase (TG) and ultrasound enzymatic treatments on the yield, physicochemical characteristics and microstructure of tofu. After soaking and grinding soybeans with water (1: 6 ratio), the mixture was sonicated (frequency of 37 KHz with power of 520 W and temperature of 40 °C) at three time levels (0, 15 and 30 minutes). TG treatment of soymilk was performed at three levels (0, 0.35 and 0.7 Unit/g soymilk protein). After Tofu preparation with calcium sulfate as coagulant, the effect of these treatments on the studied parameters were investigated during two months storage (0, 30 and 60 days) under refrigeration conditions. The results showed that with increasing enzyme concentration, moisture content and production yield of tofu meaningfully increased while protein and fat contents slightly changed (p>0.05). Increasing the ultrasound time also significantly increased moisture content and yield of cheese making while considerably reduced the protein and fat content of cheese analogues. Moreover, as the storage time had no effect on yield, pH and chemical components of samples (p>0.05). Evaluation of the color of the product with a colorimeter showed that with increasing enzyme concentration, the amount of lightness (L*) increased and redness (a*) decreased significantly while yellowness (b*) insignificantly changed. Also, with increasing the ultrasound period and storage time, the amount of redness (a*) and yellowness (b*) parameters increased and the lightness (L*) decreased significantly. Microstructure of soy cheeses showed that TG treatment contrarily caused a compact structure in protein matrix of tofu samples. The results of this study showed that by using 15 minute ultrasound time and 0.7 transglutaminase concentration (Unit/g soymilk protein), a tofu with the acceptable quality and noticeable yield could be produced.

کلیدواژه‌ها [English]

  • Cheese analogue
  • Ultrasound
  • TG
  • Color indexes
  • Storage period
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