تولید کرایوژل و زیروژل کتیرا-ایزوله پروتئین آب پنیر به منظور بارگذاری و رهش کنترل شده سیلی‌مارین

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی دکتری، مؤسسه پژوهشى علوم و صنایع غذایی، مشهد، ایران

2 دانشیار، مؤسسه پژوهشی علوم و صنایع غذایی، مشهد، ایران

چکیده

سیلی‌مارین یک مخلوط فلانوئیدی است که اثرات ضد دیابتی آن به گستردگی مورد مطالعه قرار گرفته و به اثبات رسیده است. در این پژوهش نمونه هاى کرایوژل و زیروژل مخلوط کتیرا- ایزوله پروتئین آب پنیر حاوى سیلی‌مارین تهیه شد و ویژگی‌های فیزیکوشیمایی، بافتی، مکانیکی و ریزساختار آنها با آزمون‌های طیف سنجى مادون قرمز، جذب و دفع نیتروژن، بافت سنجى و میکروسکوپ الکترونی مورد بررسى قرار گرفت. علاوه بر این نرخ تورم این ساختار‌ها و نیز آهنگ رهش سیلی‌مارین از آنها در شرایط اسیدی و قلیایی مورد ارزیابى قرار گرفت. نتایج آزمون ها حاکى از این بود که کرایوژل‌ها ساختاری متخلخل و شبکه‌اى از حفرات باز و بهم پیوسته داشتند، اما زیروژل‌ها بافتى بسیار فشرده و متراکم همراه با حفرات بسته و غیر مرتبط از خود نشان دادند. افزودن کتیرا به ایزوله پروتئین آب پنیر سبب بهبود خصوصیات فیزیکی، مکانیکی و مورفولوژیکی ژل‌های خشک گردید، درحالیکه سیلی‌مارین موجب افزایش تخلخل و تضعیف قدرت مکانیکی و مورفولوژیکی آنها شد. بارگذاری سیلی‌مارین همچنین سبب کاهش نسبت تورم ساختار‌های خشک گردید. این تغییرات که نتیجه برهم‌کنش‌هاى بین ملکولى کتیرا، ایزوله پروتئین آب پنیر و سیلى‌مارین مى باشد، با آزمون FTIR مورد تایید قرار گرفت. نتایج رهش سیلی‌مارین نشان داد که بخش عمده سیلی-مارین بارگذاری شده (80 درصد) در طول دوره بررسى رهش از کرایوژل آزاد شد، درحالیکه در این شرایط تنها 30 درصد از سیلی‌مارین بارگذاری شده از زیروژل خارج گردید. در مورد هر دو ساختار نرخ رهش در شرایط قلیایی بیشتر از شرایط اسیدی بود. نتایج مدل‌سازی ریاضی نشان داد که رهش سیلی‌مارین از کرایوژل و زیروژل‌های ایزوله پروتئین آب پنیر-کتیرا بر مبناى مدل کورسمیر-پپاس قابل پیش بینى است.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Gum tragacanth-whey protein isolate cryo- and xerogels for entrapment and controlled release of silymarin

نویسندگان [English]

  • Nushin Niknia 1
  • Rassoul Kadkhodaee 2
1 Ph.D. candidate of Food Science and Technology, Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
2 Associate Professor, Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
چکیده [English]

Silymarin (SM) is a flavonoid mixture that has been extensively studied owing to its proven anti-diabetic effects. In the present study SM-loaded gum tragacanth-whey protein isolate cryo- and xerogels were prepared and their physico-chemical, textural, mechanical and microstructural properties were analyzed by Fourier transform infrared spectroscopy (FTIR), texture analyzer, N2 adsorption-desorption technique and scanning electron microscopy. Moreover, swelling rate of gels and their SM release profile were investigated in acidic and basic conditions. The results indicated that cryogels were highly porous incorporating a network of interconnected open pores. In contrary, xerogels microstructure was quite compacted with internal closed and isolated pores. The addition of gum tragacanth markedly improved physic-chemical, textural, mechanical and morphological properties of the gels, while silymarin increased porosity and weakened the mechanical strength and morphological characteristics of the gel networks. SM loading also decreased the swelling ratio of gels. These macroscopic changes were linked to molecular interactions amongst gum tragacanth, whey protein isolate and silymarin as confirmed by FTIR spectra. The results of release measurements revealed that cryogels lost 80% of their silymarin content during exposure to acidic and basic condition, but xerogels strongly retained it within their matrix and underwent only a 30% loss. Both types of gels showed the highest release rate in phosphate buffer solution compared to acidic pH. Data fitting with release kinetics models indicated that the dissolution mechanism was controlled by Korsmeyer-Peppas model.

کلیدواژه‌ها [English]

  • Cryogel
  • xerogel
  • Gum tragacanth
  • Whey protein isolate
  • Silymarin
  • Controlled release
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