افزایش فعالیت آنتی‌اکسیدانی و محتوای ترکیبات زیست‌فعال در آب‌پنیر سویا تخمیر شده با Lactiplantibacillus plantarum و Weissella confusa

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 5، دوره 20، شماره 3 - شماره پیاپی 87، مرداد و شهریور 1403، صفحه 65-79   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.87477.1325

نویسندگان

شادی آتشگاهی؛ علی مویدی^* ؛ علیرضا صادقی ماهونک؛ هدی شهیری طبرستانی؛ علیرضا صادقی

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

چکیده

آب ­پنیر سویا محصول جانبی فرآیند تولید پنیر توفو و ایزوله پروتئین سویا است که دارای مقدار قابل توجهی ترکیبات مغذی مانند پروتئین، آمینواسید، اولیگوساکارید و ایزوفلاون می­ باشد. در این پژوهش، تخمیر آب ­پنیر سویا با استفاده از باکتری ­های اسید لاکتیک با هدف افزایش محتوای ترکیبات فنلی و گاما-آمینو بوتیریک اسید و فعالیت آنتی‌اکسیدانی محصول تخمیر شده صورت گرفت. برای این منظور، ابتدا 8 سویه لاکتیکی مختلف غربال‌گری شدند و در مرحله بعد فعالیت مؤثرترین سویه­ ها و شمارش سلولی آن­ها در طول تخمیر بررسی شد. نتایج نشان داد تمامی جدایه‌ها قادر به رشد در آب‌پنیر سویا بودند و افزایش زمان گرمخانه­ گذاری باعث کاهش معنی‌دار pH تمام نمونه‌ها از 5/75 به 4/5 شد. از بین 8 جدایه LAB، Lactiplantibacillus plantarum MCM4 و Weissella confusa MDM8 فعالیت بالاتری از نظر تولید اسید، افزایش محتوای TPC و فعالیت پروتئولیتیک نشان دادند. نمونه تخمیر شده توسط L. plantarum MCM4 بیشترین محتوای آمینو اسیدهای آزاد (1/73 میلی­ گرم در میلی­لیتر) و نمونه تخمیر نشده با 0/9 میلی­ گرم در میلی ­لیتر کمترین مقدار را داشت. علاوه بر این، بیشترین میزان آمینو اسید آزاد پس از تخمیر 36 و 24 ساعت در نمونه تخمیر شده با L. plantarum MCM4 مشاهده شد. غلظت گابا از 6/15 میلی-گرم در 100 میلی­لیتر (تخمیر نشده) تا 24/175 میلی­ گرم در 100 میلی-لیتر (SW تخمیر شده با L. plantarum MCM4) متغیر بود. همچنین همبستگی مثبتی بین شمارش سلولی و شدت پروتئولیز مشاهده شد. به‌طور کلی L. plantarum  و W. confusa به خوبی در آب­ پنیر سویا رشد کردند و منجر به افزایش ترکیبات بالقوه زیست­ فعال در محصول نهایی شدند. بنابراین، تخمیر با L. plantarum MCM4  و MDM8 W. confusa م ی­تواند به‌عنوان روشی برای ایجاد ارزش افزوده در آب­ پنیر سویا در نظر گرفته شود.

کلیدواژه‌ها

باکتری‌های لاکتیک اسید؛ تخمیر؛ زیست پالایش؛ گاما-آمینوبوتیریک اسید

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