بهبود پایداری اکسیداتیو روغن دانه خرفه از طریق امولسیون تثبیت شده توسط مخلوط ها و کنژوگه های ایزوله پروتئین آب پنیر-اینولین

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانش آموخته دکتری، علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

2 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گلستان، ایران

3 گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران

چکیده

هدف از این مطالعه بررسی توانایی آنتی اکسیدانی کنژوگه ها و مخلوط های ایزوله پروتئین آب پنیر –اینولین  برای مهار اکسیداسیون روغن دانه خرفه بود. متغیرهای کونژوگه عبارت بودند از نسبت اینولین به WPI    (1:1، 1:2 و 2:1) دمای گرمخانه گذاری (60 و 80 درجه سانتی گراد)  در رطوبت نسبی 79 درصد به مدت 24 ساعت. واکنش های رخ داده با استفاده از الکتروفورز و طیف سنجی مادون قرمز تبدیل فوریه تایید شد. همچنین خواص عملکردی نمونه ها از جمله پایداری امولسیونی، رفتار رئولوژیکی و پایداری حرارتی مورد ارزیابی قرار گرفتند. نتایج کالریمتری روبشی افتراقی نشان داد که دمای انتقال شیشه ای (53.3 تا 78.1 درجه سانتی گراد) و دمای دناتوراسیون (63.1 تا 86.9 درجه سانتی گراد) کونژوگه ها در مقایسه با نمونه های دیگر افزایش یافت. تایج پتانسیل زتا، اندازه ذرات و پایداری امولسیون نشان داد که کونژوگه‌های اینولین WPI -  مؤثرترین عامل در تثبیت امولسیون‌های O/W  بودند. پایداری اکسیداتیو روغن دانه خرفه با افزایش دمای گرمخانه گذاری کونژوگه ها افزایش یافت، بنابراین امولسیون های تثبیت شده توسط کونژوگه های تولید شده در دمای 80 درجه سانتی گراد سطوح پایین تری از دی ان های کونژوگه و عدد آنیزیدین را نشان دادند.  نتایج نشان داد که کونژوگاسیون ایزوله پروتئین آب پنیر- اینولین منجر به بهبود پایداری حرارتی، افزایش ظرفیت آنتی اکسیدانی و پایداری امولسیون شد.

چکیده تصویری

بهبود پایداری اکسیداتیو روغن دانه خرفه از طریق امولسیون تثبیت شده توسط مخلوط ها و کنژوگه های ایزوله پروتئین آب پنیر-اینولین

تازه های تحقیق

  • در مقایسه با هر کدام از اجزاء به تنهایی، کونژوگه های ایزوله پروتئین پنیر - اینولین ، پایداری حرارتی و پایداری اکسیداتیو روغن دانه خرفه را افزایش می دهند
  • کونژوگه کردن ظرفیت آنتی اکسیدانی را بهبود می بخشد به عبارت دیگر با مقدار کمتری می توان به سطح معینی از ظرفیت آنتی اکسیدانی دست یافت.
  • امولسیون های تثبیت شده توسط کونژوگه ها سطوح اکسیداسیون کمتری را نشان می دهند

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Improving the oxidative stability of purslane seed oil via emulsions stabilized by whey protein isolate-inulin mixtures and conjugates

نویسندگان [English]

  • Adeleh Mohammadi 1
  • Mohammad Ghorbani 2
  • Alireza Sadeghi Mahoonak 3
  • Seid Mahdi Jafari 3
1 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources,
2 Associate Professor, Department of Food science and technology, Gorgan University of Agricultural Sciences and Natural Resources, Golestan , Iran
3 Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده [English]

The principal purpose of this study was to investigate the antioxidant ability of whey protein isolate-inulin mixtures and conjugates to inhibit the oxidation of purslane seed oil. The conjugation variables were WPI to inulin ratios (1:1, 1:2, and 2:1w/w) and incubation temperatures (60 and 80°C) at 79% relative humidity for 24 h. The reaction was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and Fourier transform infrared spectroscopy. Functional properties of the samples, including emulsion stability, rheological behavior, and thermal stability were evaluated. Differential scanning calorimetry results showed that the glass transition temperature and denaturation temperature of the conjugates increased in comparison with other samples. The results of zeta-potential, particle size and emulsion stability indicated that the WPI-inulin conjugates were the most influential factor at stabilizing O/W emulsions compared with mixture samples. The oxidative stability of Purslane seed oil increased with increasing the incubation temperature of conjugates, so the emulsions stabilized by conjugates produced at 80°C showed lower levels of conjugated dienes and anisidine value. Results indicated that conjugation of WPI with inulin led to improved thermal stability, antioxidant capacity and emulsion stability of the samples.

کلیدواژه‌ها [English]

  • Purslane (Portulaca oleracea) seed oil"
  • Whey protein isolate- inulin conjugate"
  • Antioxidant activity"
  • O/W emulsion property"
  • "
  • Oxidative stability"
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