بهینه‌یابی برهم‌کنش پروتئین آب‌پنیر-صمغ دانه شاهی به‌روش سطح پاسخ و بررسی خواص کف‌زایی نمونه بهینه

مجله 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 طهرانی^{* 2}؛ سید محمد علی رضوی¹

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

²گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد

چکیده

در این پژوهش، ابتدا شرایط تشکیل کمپلکس کواسروات صمغ دانه شاهی-کنسانتره پروتئین آب‌پنیر موردمطالعه قرار گرفت. pH و نسبت پروتئین به پلی‌ساکارید بهینه به‌ترتیب 2/4 و 5 به‌دست آمد. بدین منظور pH و نسبت کنسانتره پروتئین آب‌پنیر به صمغ دانه شاهی به‌ترتیب در دامنه‌های 2-7 و 1:5 تا 5:1 (وزنی/ وزنی) به‌عنوان متغیر مستقل برای به‌دست آوردن بالاترین عملکرد کمپلکس کواسروات (با آزمون‌های کدورت‌سنجی 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 موردارزیابی قرار گرفت. نتایج نشان داد خواص کف‌زایی نمونه بهینه افزایش معنی‌داری را در مقایسه با پروتئین شاهد خالص به‌دلیل حضور صمغ دانه شاهی و تأثیر بر تشکیل فیلم ویسکوالاستیک و ویسکوزیته فاز توده نشان داد.  

کلیدواژه‌ها

بهینه‌یابی؛ پروتئین آب‌پنیر؛ صمغ دانه شاهی؛ کمپلکس کواسروات؛ کف‌زایی

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