بهبود ویژگی‌های آنتی‌اکسیدانی و امولسیفایری پروتئین‌های هیدرولیزشده نخود کاجان (Cajanus cajan) توسط گلیکوزیلاسیون با واکنش میلارد

مجله پژوهشهای علوم و صنایع غذایی ایران

دوره 17، شماره 6 - شماره پیاپی 72، بهمن و اسفند 1400، صفحه 137-152   

نوع مقاله: مقاله پژوهشی انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2021.70358.1046

نویسندگان

الهام رنجبر ندامانی¹؛ علیرضا صادقی ماهونک^{* 1}؛ محمد قربانی²؛ شارلوت جاکوبسن³؛ وحید خوری⁴

¹دانشگاه علوم کشاورزی و منابع طبیعی گرگان

²گروه زراعت- دانشگاه گرگان

³دانشگاه صنعتی دانمارک

⁴دانشگاه علوم پزشکی گلستان

چکیده

هدف این مطالعه استفاده از واکنش میلارد به‌عنوان ابزاری برای گلیکوزیلاسیون پروتئین‌های هیدرولیزشده حاصل از نخود کاجان (Cajanus cajan) و ارزیابی این اصلاح شیمیایی بر ویژگی‌های آنتی‌اکسیدانی و امولسیفایری بود. ویژگی‌های شیمیایی، ترکیب آمینواسیدی و توزیع وزن مولکولی پروتئین‌های هیدرولیزشده موردبررسی قرار گرفت. از گلوکز، گالاکتوز و مالتودکسترین در نسبت‌های 1 به 2، 1 به 1 و 2 به 1 (پروتئین هیدرولیزشده به قند، وزن خشک) برای گلیکوزیلاسیون استفاده شد. فعالیت آنتی‌اکسیدانی از طریق دو آزمون فعالیت مهار رادیکال آزاد ‌1و 1- دی‌فنیل-2- پیکریل هیدرازیل (DPPH) و مهار نیتریک‌اکسید بررسی شد. امولسیون‌ها (روغن/آب) توسط روش سونیفیکاسیون تهیه شدند. توزیع اندازه ذرات و پتانسیل زتا امولسیون‌ها طی 4 روز نگهداری اندازه‌گیری شد. گلیکوزیلاسیون با گلوکز در نسبت 2 به 1 مهار DPPH را از 96/37% به 53/85% و مهار نیتریک‌اکسید را از 50/14% تا 83/54% افزایش داد. همچنین گلیکوزیلاسیون توسط هرکدام از قندها پایداری امولسیون‌ها را افزایش داد و تفاوت معناداری بین نوع قند مورداستفاده مشاهده نشد.

کلیدواژه‌ها

گلیکوزیلاسیون؛ واکنش میلارد؛ پروتئین هیدرولیزشده؛ آنتی‌اکسیدان؛ امولسیون

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