بهینه‌یابی برهمکنش پروتئین آب پنیر-صمغ دانه شاهی به روش سطح پاسخ و بررسی خواص کف‌زایی نمونه بهینه

نشریه پژوهشهای علوم و صنایع غذایی ایران

مقاله 2، دوره 17، شماره 4 - شماره پیاپی 70، مهر و آبان 1400، صفحه 437-449  

نوع مقاله: مقاله پژوهشی فارسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.v17i4.86853

نویسندگان

زهرا خلوصی¹؛ مصطفی مظاهری تهرانی ²؛ سید محمد علی رضوی ²

¹قطب علمی هیدروکلوئیدهای طبیعی بومی ایران، گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

²فردوسی مشهد

چکیده

در این پژوهش، ابتدا شرایط تشکیل کمپلکس کواسروات صمغ دانه شاهی- کنسانتره پروتئین آب پنیر مورد مطالعه قرار گرفت. pH و نسبت پروتئین به پلی‌ساکارید بهینه به‌ترتیب 2/4 و 5 به‌دست آمد. بدین منظور pH و نسبت کنسانتره پروتئین آب پنیر به صمغ دانه شاهی به‌ترتیب در دامنه‌های2-7 و 1:5 تا 5:1 (وزنی/ وزنی) به‌عنوان متغیر مستقل برای به‌دست آوردن بالاترین عملکرد کمپلکس کواسروات (با آزمون‌های کدورت سنجی و مقدار رسوب) به‌عنوان متغیرهای پاسخ با استفاده از روش سطح پاسخ (RSM) و بر مبنای طرح مرکب مرکزی (CCD) بهینه شدند. در ادامه تحقیق، خواص کف‌زایی نمونه بهینه مورد ارزیابی قرار گرفت. نتایج نشان داد خواص کف‌زایی نمونه بهینه افزایش معنی‌داری را در مقایسه با پروتئین شاهد خالص به دلیل حضور صمغ دانه شاهی و تاثیر بر تشکیل فیلم ویسکوالاستیک و ویسکوزیته فاز توده نشان داد.  

کلیدواژه‌ها

بهینه‌یابی؛ پروتئین آب پنیر؛ صمغ دانه شاهی؛ کمپلکس کواسروات؛ کف زایی

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