بررسی تأثیر نوع آنزیم پروتئازی و زمان هیدرولیز بر ویژگی‌های آنتی‌اکسیدانی پروتئین هیدرولیز شده کنجاله بذر کتان (Linum usitatissimum)

مجله پژوهشهای علوم و صنایع غذایی ایران

مقاله 3، دوره 20، شماره 3 - شماره پیاپی 87، مرداد و شهریور 1403، صفحه 33-47   

نوع مقاله: مقاله پژوهشی لاتین

شناسه دیجیتال (DOI): 10.22067/ifstrj.2024.86726.1314

نویسندگان

مریم هاشمی¹؛ سید حسین حسینی قابوس^{* 2}؛ ابوالقاسم سراج³

¹گروه علوم و مهندسی صنایع غذایی، واحد آزادشهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

²مرکز تحقیقات صنایع غذایی شرق گلستان، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

³گروه کشاورزی و دامپروری، واحد آزاد شهر، دانشگاه آزاد اسلامی، آزادشهر، ایران

چکیده

در این پژوهش بررسی تأثیر نوع آنزیم پروتئازی (پپسین و پانکراتین) و زمان هیدرولیز (200-40 دقیقه) بر درجه هیدرولیز و ویژگی‌های آنتی‌اکسیدانی (فعالیت مهار رادیکال DPPH، قدرت شلاته­کنندگی آهن، قدرت احیاء­کنندگی یون آهن و فعالیت آنتی­اکسیدانی کل) پروتئین هیدرولیز شده کنجاله بذر کتان انجام شد. نتایج نشان داد که افزایش زمان هیدرولیز باعث افزایش درجه­ی هیدرولیز شد و نمونه‌های حاصل از پانکراتین نسبت به پپسین دارای درجه­ی هیدرولیز بالاتری بودند. بیشترین میزان فعالیت شلاته­کنندگی Fe²⁺ (45/0 ± 71/53 درصد) و احیاء­کنندگی Fe³⁺ (02/0 ± 32/1، جذب در 700 نانومتر) توسط پانکراتین و پس از 200 دقیقه هیدرولیز حاصل شد. نمونه‌های حاصل از پانکراتین نسبت به پپسین توانایی بیشتری در مهار رادیکال آزاد DPPH داشتند و فعالیت آن­ها با افزایش زمان تا 160 دقیقه افزایش یافت. بیشترین ظرفیت آنتی‌اکسیدانی کل (08/0 ± 36/1 جذب در 695 نانومتر) در بین نمونه­ها پس از 160 دقیقه هیدرولیز با پانکراتین به‌دست آمد. قابلیت آنتی‌اکسیدانی پروتئین هیدرولیز شده بذر کتان در مهار رادیکال DPPH، شلاته‌کنندگی یون آهن و آنتی‌اکسیدانی کل از قابلیت آنتی‌اکسیدانی ویتامین ث در غلظت (mg/ml) 50، کمتر بود اما از خاصیت احیاء‌کنندگی یون آهن بیشتری نسبت به ویتامین ث برخوردار بود. بنابراین می‌توان نتیجه گرفت که پانکراتین در مقایسه با پپسین توانایی بیشتری در تولید پروتئین هیدرولیز شده بذر کتان با خاصیت آنتی‌اکسیدانی قابل توجه داشت. با توجه به نتایج پروتئین­های هیدرولیز شده بذر کتان با استفاده از آنزیم پانکراتین و زمان هیدرولیز 160 دقیقه، قابلیت استفاده در فرمولاسیون مواد غذایی برای تولید محصولات فراسودمند را دارند.

کلیدواژه‌ها

آنتی‌اکسیدان؛ بذر کتان؛ پپسین؛ پانکراتین؛ هیدرولیز آنزیمی

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