تاثیر نوع پیش‌تیمار و آنزیم بر قابلیت آنتی اکسیدانی پروتئین هیدرولیزشده قارچ‌خوراکی (Agaricus bisporus)
الموضوعات :
آیسان ایزانلو
1
(دانشجوی کارشناسی‌ارشد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
علیرضا صادقی ماهونک
2
(استاد گروه علوم و صنایع غذایی، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران)
الکلمات المفتاحية: . هیدرولیز آنزیمی, قارچ‌خوراکی‌دکمه‌ای, ویژگی‌های آنتی‌اکسیدانی, پیش‌تیمار مایکروویو و فراصوت,
ملخص المقالة :
مقدمه: رادیکـال هـای آزاد حاصل از واکنش های اکسیداسیون باعث افت کیفیت مواد غذایی و همچنین عامل بروز بیماری های مختلف نظیر سرطان می باشند. در همین راستا، کاربرد ترکیبات طبیعی با ویژگی آنتی اکسیدانی، نظیر پپتیدهای زیست فعال مورد توجه محققین می باشد.مواد و روش ها: هدف از این پژوهش مقایسه اثر چهار آنزیم آلکالاز، تریپسین، پپسین، پانکراتین، بدون و با پیش تیمار مایکروویو و فراصوت در شرایط اپتیمم هیدرولیز (برمبنای تحقیقات قبلی) بر قابلیت آنتی اکسیدانی پروتئین هیدرولیز شده قارچ دکمه ای (Agaricus bisporus) بود. در این پژوهش عمل هیدرولیز جهت رسیدن به حداکثر فعالیت آنتی اکسیدانی با نسبت آنزیم به سوبسترا 1% و در دمای اپتیمم هر آنزیم با و بدون پیش تیمار مایکروویو و فراصوت (مایکروویو با توان W120 و سپس هیدرولیز با آنزیم در زمان 90 دقیقه و پیش تیمار فراصوت با توان 160وات سپس هیدرولیز با آنزیم در زمان 60 دقیقه و برای نمونه های بدون پیش تیمار زمان هیدرولیز 120 دقیقه جهت هیدرولیز توسط هرآنزیم) انجام گرفت.یافته ها: نتایج نشان داد که بالاترین میزان ظرفیت آنتی اکسیدانی کل به میزان 64/1 (جذب در 695 نانومتر) با هیدرولیز توسط آنزیم پپسین، بالاترین قدرت احیاءکنندگی یون آهن به میزان 80/2 (جذب در 700 نانومتر) با هیدرولیز توسط آنزیم آلکالاز، بالاترین قدرت شلاته کنندگی یون آهن به میزان 08/65% با هیدرولیز توسط آنزیم تریپسین و بالاترین فعالیت مهار رادیکال آزاد DPPH به میزان 57/80% با هیدرولیز توسط آنزیم پپسین همگی درنمونه های پیش تیمارشده با فراصوت 160وات در زمان هیدرولیز 60 دقیقه مشاهده شد. پیش تیمار فراصوت و سپس پیش تیمار مایکرویو کارایی بالایی را در بهبود ویژگی آنتی اکسیدانی نمونه های هیدرولیز شده نسبت به نمونه های بدون پیش تیمار در زمان کوتاه تر هیدرولیز نشان دادند.نتیجه گیری: نتایج نشان داد که جهت ایجاد ویژگی های آنتی اکسیدانی مورد نظر در پروتئین هیدرولیز شده حاصل از قارچ خوراکی، بایستی از ترکیب خاص آنزیم هیدرولیز کننده و پیش تیمار استفاده نمود و پیش تیمار فراصوت نسبت به مایکروویو کارایی بهتری در این زمینه از خود نشان داد. پروتئین هیدرولیز شده تولیدی از قارچ خوراکی با ترکیب مختلف آنزیم و پیش تیمار از خواص آنتی اکسیدانی مناسبی برخوردار بود و بنابراین می تواند به عنوان یک جزء فراسودمند در فرمولاسیون مواد غذایی مورد استفاده قرار گیرد.
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