تهیه ایزوله پروتئین لوبیا عروس و تعیین برخی خصوصیات عملکردی آن

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 3، دوره 14، شماره 1 - شماره پیاپی 49، فروردین و اردیبهشت 1397، صفحه 39-47   

نوع مقاله: مقاله پژوهشی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v1395i0.57744

نویسندگان

سروناز اوصیا؛ زینب رفتنی امیری^*

گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی ساری.

چکیده

ترکیبات شیمیایی آرد دانه لوبیا عروس (Phaseolus Vulgaris var aroos beans) که یکی از ارقام لوبیاست اندازه‌گیری شد. ایزوله پروتئین آن با استخراج قلیایی در 5/9=pH و ترسیب اسیدی در 5/4=pH بدست آمد. برخی خصوصیات عملکردی آن شامل ظرفیت امولسیون‌کنندگی و کف‌کنندگی در pH 4، 7، 8 و 10 و تاثیر قدرت یونی نمک کلرید سدیم در غلظت‌های 0، 5/0 و 1 مولار مورد بررسی قرار گرفت. ایزوله پروتئین لوبیا عروس دارای درصد خلوص 06/89 درصد و بازده تولید 9 درصد بود. ظرفیت امولسیون‌کنندگی و کف‌کنندگی ایزوله پروتئین لوبیا عروس در 7=pH، به‌ترتیب 65 درصد و 42 درصد بود. مقدار این پارامترها با قرار گرفتن در ناحیه قلیایی و دور شدن از نقطه ایزوالکتریک افزایش یافت و بیشترین میزان در 10=pH، به‌ترتیب 23/70 درصد و 33/77 درصد بدست آمد. در طی زمان 90 دقیقه، به‌تدریج از پایداری امولسیون و کف کاسته شد. با افزایش غلظت نمک کلرید سدیم، ظرفیت امولسیون‌کنندگی و کف‌کنندگی کاهش معناداری پیدا کرد.

کلیدواژه‌ها

ایزوله پروتئین؛ ظرفیت امولسیون کنندگی؛ فعالیت کف کنندگی؛ لوبیا عروس

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