بهینه سازی هیدرولیز پروتئین کنجاله دانه کدو با استفاده از آنزیم آلکالاز جهت دستیابی به حداکثر خاصیت ضد اکسایشی

نوع مقاله: مقاله پژوهشی

نویسندگان

1 دانشجوی دکترای علوم و صنایع غذایی، شیمی مواد غذایی

2 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 دانشیار گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 عضو هیأت علمی مرکز تحقیقات قلب و عروق اصفهان

چکیده

در این تحقیق امکان تولید پپتیدهای زیست فعال با حداکثر خاصیت مهار رادیکال 2,2-diphenyl-1-picrylhydrazyl (DPPH) از طریق هیدرولیز آنزیمی پروتئین کنجاله دانه کدو (Cucurbita pepo) توسط آنزیم آلکالاز مورد بررسی قرار گرفت. بهینه سازی شرایط هیدرولیز با استفاده از روش سطح پاسخ و توسط طرح مرکب مرکزی انجام گرفت. به این منظور غلظت آنزیم 2-1%، دمای 55-45 درجه سانتی‌گراد و زمان هیدرولیز 5-2 ساعت به عنوان سطوح متغیرهای مستقل انتخاب شدند. نتایج نشان داد که شرایط بهینه برای دست یافتن به حداکثر خاصیت مهارکنندگی رادیکال DPPH دمای 1/50 درجه سانتی‌گراد، زمان 52/3 ساعت و غلظت آنزیم 2% و با قابلیت ضد اکسایش برابر با 47/89% بود که تا حدود زیادی مشابه با میزان پیشنهاد شده توسط نرم افزار (08/88%) بود. میزان ضریب تبیین و ضریب تبیین تعدیل شده برای مدل ارائه شده به ترتیب برابر با 9585/0 و 9211/0 و مقدار عدم برازش 2434/0 بود که بیانگر اعتبار مدل پیشنهاد شده و برازش مدل بر اساس پاسخ در نظر گرفته شده می‌باشد. . با توجه به نتایج بدست آمده، از پپتیدهای با قابلیت ضد اکسایش تولید شده، می‌توان در توسعه مواد غذایی عملگرا استفاده نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

The optimization of the pumpkin oil cake protein hydrolysis with alcalase to achieve the maximum anti-oxidative activity

نویسنده [English]

  • Elham Nourmohammadi 2
چکیده [English]

In the present research the possibility of bioactive peptide production with the maximum 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity through the enzymatic hydrolysis of pumpkin (Cucurbita pepo) oil cake protein by alcalase was investigated. The optimization of hydrolysis conditions was carried using the Response Surface Methodology with the Central Composite Design plot. For this purpose enzyme concentration of 1-2%, temperature 45-55 °C and the hydrolysis time of 2-5 hours were used. The results showed that the optimum conditions to achieve the maximum DPPH radical scavenging activity were: hydrolysis temperature 50.1 °C, hydrolysis time 3.53 hour and the enzyme concentration 2% that showed anti-oxidant activity of 89.47% which was to a large extent similar to the suggested amount by the software (88.08%). R2 and adjusted R2 of the suggested model were 0.9585 and 0.9211 respectively. Moreover the lack of fit was calculated 0.2434 that indicated the reliability and fitness of suggested the model based on the considered response. Based on the results, the anti-oxidative peptides can be applied to the development of functional foods.

کلیدواژه‌ها [English]

  • hydrolysis
  • emzyme
  • Alcalase
  • pumpkin oil cake
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