غیرفعال سازی آنزیم پکتین متیل استراز موجود در آب هویج- کیوی طی فرایند حرارتی

نوع مقاله : مقاله کامل علمی پژوهشی

نویسندگان

1 دانشگاه علوم کشاورزی و منابع طبیعی گرگان

2 استادیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

3 استاد، دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

4 دانشیار دانشکده صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

5 دانشجوی دکتری مهندسی مواد و طراحی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

سابقه و هدف: در این پژوهش، با ترکیب آب هویج و کیوی محصولی جدید با ارزش غذایی بالا تولید شد. کدورت در آب هویج-کیوی یک ویژگی مطلوب به شمار می‌رود که پکتین موجود در عصاره مهم‌ترین عامل ایجاد آن است. آنزیم پکتین‌متیل‌استراز با تجزیه-ی پکتین، موجب از بین رفتن کدورت محصول می‌شود. فرایند حرارتی مرسوم‌ترین روش جهت غیرفعال‌سازی این آنزیم است. هدف از این پژوهش، بررسی سینتیک غیرفعال‌سازی پکتین‌متیل‌استراز موجود در آب هویج- کیوی طی فراوری حرارتی در دماهای مختلف است.
مواد و روش‌ها: جهت مطالعه‌ی غیرفعال‌سازی آنزیم پکتین‌متیل‌استراز، ابتدا آب هویج-کیویی در حمام آب گرم در دما‌های 60، 70، 80 و 90 درجه سانتی‌گراد، در بازه‌های زمانی مختلف (متناسب با دما) حرارت‌دهی شد. طی فراوری حراتی، میزان فعالیت این آنزیم بر اساس روش ارائه شده توسط کیم بال (1991) اندازه‌گیری شد. شاخص D، شاخص Z و همچنین پارامتر‌های ترمودینامیکی مربوط به تخریب حرارتی پکتین‌متیل‌استراز نیز تخمین زده شدند.
یافته‌ها: بر اساس نتایج به دست آمده، میزان شاخص Z انواع حساس و مقاوم به حرارت پکتین‌متیل‌استراز موجود در آب هویج-کیوی به ترتیب معادل 85/17 و 27/22 درجه سانتی‌گراد تخمین زده شد. میزان انرژی فعال‌سازی مورد نیاز جهت شروع غیرفعال‌سازی انواع حساس و مقاوم به حرارت پکتین‌متیل‌استراز موجود در آب هویج-کیوی به ترتیب معادل 83/356 کیلو ژول بر مول و 17/257 کیلو ژول بر مول محاسبه شد. میزان انتالپی غیرفعال‌سازی انواع حساس به حرارت (1/354 تا 8/353 کیلو ژول بر مول) و مقاوم به حرارت (4/254 تا 1/254 کیلو ژول بر مول) تعیین شد. طی فراوری آب میوه، میزان انتروپی برای تخریب دو نوع حساس و مقاوم به حرارت به ترتیب برابر 79/0 تا 73/0 و 47/0 تا 43/0 تخمین زده شد. همچنین طی فراوری حرارتی، انرژی آزاد گیبس مربوط به غیرفعال‌سازی انواع حساس به حرارت پکتین‌متیل‌استراز (1/91 تا 3/87) و مقاوم به (حرارت 9/97 تا 0/97) نیز محاسبه گردید. این نتایج نشان‌دهنده-ی اثر تغییر دما بر ساختار پروتئینی این آنزیم است. علاوه بر این نیز، میزان درصد موثر مرحله‌ی افزایش دمای محصول در تخریب حرارتی انواع حساس (%22 تا %55) و مقاوم به حرارت (%26 تا %66) پکتین‌متیل‌استراز موجود در آب هویج-کیوی محاسبه شد.
نتیجه گیری: با کاهش دمای مورد نیاز جهت فراوری حرارتی آب هویج از طریق ترکیب آن با کیوی و در نتیجه تعدیل pH محصول و همچنین بررسی اثر مرحله‌ی افزایش دمای محصول بر غیرفعال‌سازی پکتین‌متیل‌استراز، می‌توان از حرارت‌دهی بیش‌از حد فراورده و در نتیجه افت ارزش غذایی، خواص حسی و کیفی و نیز اتلاف انرژی طی فراوری حرارتی آب میوه جلوگیری نمود.

کلیدواژه‌ها

موضوعات


عنوان مقاله [English]

Inactivation of Pectin methylesterase in carrot-kiwi juice during thermal processing

نویسندگان [English]

  • Sadaf Kanudan 1
  • Aman Mohammad Ziaiifar 2
  • Mahdi Kashaninejad 3
  • Yahya Maghsoudlou 4
  • Sara Aghajanzadeh Suraki 5
1
2
3
4
5
چکیده [English]

Background and objectives: In this study, the mixture of carrot and kiwi juice is introduced as a new food product with high nutritional value. Turbidity is considered as a desirable property in carrot - kiwi juice that is influenced by the presence of released pectin into the extraction. Pectin methylesterase (PME) desterified the pectin that resulted in the turbidity loss in the juice. Thermal processing is known as the most common method to PME inactivation. The aim of this study is to investigate the PME inactivation during carrot - kiwi juice thermal processing at different temperature.
Materials and methods: To study the inactivation of pectin methylesterase, at first the carrot - kiwi juice was heated at 60, 70. 80 and 90 ℃ in different time (proportional to the temperature). Using a thermocople, the changes in the temperature of the sample were recorded and reported in a second. During thermal processing, the activity of the enzyme was measured according to Kimball (1991) method. D-value, Z-value and also thermodynamic parameters of the thermal destruction of PME were calculated.
Results: Based on the obtained results, Z-value of heat labile and stable isoforms of PME in the juice were estimated 17.85℃ and 22.27℃, respectively. The required activation energy to inactivate the heat labile and stable isoforms of PME in the carrot - kiwi juice were calculated 356.83 kJ/mol and 257.17 kJ/mol, respectively. Enthalpy for inactivation of the heat labile (354.1 to 353.8 kJ.mol-1) and stable (254.4 to 254.1 kJ.mol-1) isoforms were estimated. During the carrot - kiwi juice processing, the entropy of the inactivation of the heat labile and stable isoforms were calculated 0.79 to 0.73 K-1.kJ.mol-1 and 0.47 to 0.43 K-1.kJ.mol-1, respectively. Also, the free energy related to the inactivation of the heat labile (91.1 to 87.3 kJ.mol-1) and stable (97.9 to 97.0 kJ.mol-1) isoforms of PME was measured. These results represent the effect of temperature on the protein structure of the enzyme. In addition, the effectiveness percentage of the come up time (CUT) on inactivation of the heat labile (55-22%) and stable (66-22%) isoforms of PME in the carrot - kiwi juice were computed.
Conclusion: The overheating of the product and also loss of nutritional value, organoleptic and qualitative properties and also energy wasting could be prevented by reducing the required thermal processing temperature of the carrot juice by its combination with the kiwi fruit that resulted in pH adjustment and also study the effect of CUT on the PME inactivation.

کلیدواژه‌ها [English]

  • Carrot-kiwi juice
  • Thermal processing
  • Pectin methylesterase
  • Thermodynamic properties

1. Aghajanzadeh, S., Kashaninejad, M., and Ziaiifar, A.M. 2016. Effect of infrared heating on
degradation kinetics of key lime juice physicochemical properties. Innovative Food Science
& Emerging Technologies, 38, 139-148.
2. Aghajanzadeh, S., Ziaiifar, A.M., Kashaninejad, M., Maghsoudlou, Y., and Esmailzadeh, E.
2016. Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour
orange juice. Journal of Food Engineering, 185: 72-77.
3. Alasalvar, C., Grigor, JM., Zhang, D., Quantick, P. C., and Shahidi, F. 2001. Comparison of
volatiles, phenolics, sugars, antioxidant vitamins, and sensory quality of different colored
carrot varieties. Journal of Agricultural and Food Chemistry. 49(3): 1410-1416.
4. Alothman ,M., Bhat, R., and Karim, A. 2009. UV radiation-induced changes of antioxidant
capacity of fresh-cut tropical fruits. Innovative Food Science & Emerging Technologies. 10:
4. 512-516.
5. AOAC. 2012. Association of Official Analytical Chemists. Official methods of analysis of
the Association of Official Analytical Chemists, Washington, DC: AOAC, Ed. 19.
6. Ball, C.O. 1923. Thermal process time for canned food. Published by the National Research
Council of The National Academy of Sciences.
7. Bordenave, M., and Goldberg, R. 1993. Purification and characterization of pectin
methylesterases from mung bean hypocotyl cell walls. Phytochemistry. 33: 5. 999-1003.
8. Byers, T., and Guerrero, N. 1995. Epidemiologic evidence for vitamin C and vitamin E in
cancer prevention. The American Journal of Clinical Nutrition. 62 (2): 1385-1392.
نشریه فرآوری و نگهداری مواد غذایی جلد ) ،(11شماره 1398 ،1
114
9. Cameron, R.G., Baker, R.A., and Grohman, K. 1998. Multiple forms of pectinmethylesterase
from citrus peel and their effects on juice cloud stability. Journal of Food Science. 63(2):
253-256.
10.Chen, C., and Wu, M. 1998. Kinetic models for thermal inactivation of multiple
pectinesterases in citrus juices. Journal of Food Science. 63 (5): 747-750.
11.Ercan, S.Ş., and Soysal, Ç. 2011. Effect of ultrasound and temperature on tomato peroxidase.
Ultrasonics Sonochemistry. 18(2): 689-695.
12.Espachs-Barroso, A., VanLoey, A., Hendrickx, M., and Martín-Belloso, O. 2006.
Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric field
treatments. Innovative food Science & Emerging Technologies. 7(1): 40-48.
13.Eyring, H. 1935. The activated complex and the absolute rate of chemical reactions.
Chemical Reviews. 17(1): 65-77.
14.Hsieh, C.-W., and Ko, W.-C. 2008. Effect of high-voltage electrostatic field on quality of
carrot juice during refrigeration. LWT-Food Science and Technology. 41(10): 1752-1757.
15.Kertesz, Z.I. 1951. The pectic substances. Vol. 1: Interscience Publishers New York.
16.Kimball, D.A. 1991. Citrus processing-quality control and technology, New York: Van
Nostrand Reinhold, 117-243.
17.Kuldiloke, J. 2002. Effect of ultrasound, temperature and pressure treatments on enzyme
activity and quality indicators of fruit and vegetable juices. PhD TU-Berlin.
18.LyNguyen, B., Loey, AV., AM., Fachin, D., Verlent, I., Duvetter, T., Vu, ST., Smout, C.,
and Hendrickx, ME. 2002. Strawberry Pectin Methylesterase (PME): Purification,
Characterization, Thermal and HighPressure Inactivation. Biotechnology Progress. 18(6):
1447-1450.
19.LyNguyen, B., Loey, AV., Smout, C., ErenÖzcan, S., Fachin, D., Verlent, I., Truong, S.V.,
Duvetter, T., and Hendrickx, ME. 2003. MildHeat and HighPressure Inactivation of Carrot
Pectin Methylesterase: A Kinetic Study. Journal of Food Science. 68(4): 1377-1383.
20.Marques-Vidal, P., Ravasco, P., and Camilo, M.E. 2006. Foodstuffs and colorectal cancer
risk: a review. Clinical Nutrition. 25(1): 14-36.
21.Marshall, M., Marcy, J., and Braddock, R.J. 1985. Effect of total solids level on heat
inactivation of pectinesterase in orange juice. Journal of Food Science. 50(1): 220-222.
22.Marx, M., Schieber, A., and Carle, R. 2000. Quantitative determination of carotene
stereoisomers in carrot juices and vitamin supplemented (ATBC) drinks. Food Chemistry.
70(3): 403-408.
23.Patterson, M.F., Patterson, M.F., McKay, AM., Connolly, M., and Linton, M. 2012. The
effect of high hydrostatic pressure on the microbiological quality and safety of carrot juice
during refrigerated storage. Food Microbiology, 30(1): 205-212.
24.Polydera, A., Galanou, E., Stoforos, N.G., and Taoukis, PS. 2004. Inactivation kinetics of
pectin methylesterase of greek Navel orange juice as a function of high hydrostatic pressure
and temperature process conditions. Journal of Food Engineering. 62(3): 291-298.
25.Rakcejeva, T., Augspole, I., Dukalska, L., and Dimins, F. 2012. Chemical composition of
variety ‘Nante’hybrid carrots cultivated in Latvia. J World Acad Sci Eng Technol. 6(4): 901-
907.
26.Rivas, A., Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G.V., and Rodrigo, M.
2006. Effect of PEF and heat pasteurization on the physical–chemical characteristics of
blended orange and carrot juice. LWT-Food Science and Technology. 39(10): 1163-1170.
27.Rodriguez-Amaya, D. 1993. Stability of carotenoids during the storage of foods.
Developments in food Science.
28.Rouse, A. 1953. Distribution of pectinesterase and total pectin in component parts of citrus
fruits. Food Technology. 7(9): 360-362.
29.Rouse, A., and Atkins, C. 1955. Pectinesterase and pectin in commercial citrus juices as
determined by methods used at the Citrus Experiment Station.
30.Rothschild G, Vanvliet C and Karsenty A, 1975. Pasteurization conditions for juices and
comminuted products of Israeli citrus fruits. Food Technology, 10: 29-38.
صدف کنودان و همکاران
115
31.Sensoy, I., Zhang, Q.H., and Sastry, S.K. 1997. Inactivation kinetics of Salmonella dublin by
pulsed electric field. Journal of Food Process Engineering. 20(5): 367-381.
32.Sharma, K.D., Karki, S., Thakur, N. S., and Attri, S. 2012. Chemical composition, functional
properties and processing of carrot—a review. Journal of Food Science and Technology.
49(1): 22-32.
33.Sio, F., Palmieri, A., Servillo, L., Giovane, A., and Castaldo, D. 2001. Thermoresistance of
pectin methylesterase in Sanguinello orange juice. Journal of Food Biochemistry. 25(2): 105-
115.
34.Tajchakavit, S., and Ramaswamy, H. 1997. Thermal vs. Microwave Inactivation Kinetics of
Pectin Methylesterase in Orange Juice Under Batch Mode Heating Conditions. LWT-Food
Science and Technology. 30(1): 85-93.
35.Tanaka, A., and Hoshino, E. 2003. Similarities between the thermal inactivation kinetics of
Bacillus amyloliquefaciensαamylase in an aqueous solution of sodium dodecyl sulphate and
the kinetics in the solution of anionicphospholipid vesicles. Biotechnology and Applied
Biochemistry. 38(2): 175-181.
36.Tiwari, B., Muthukumarappan, K., O'donnell, CP., and Cullen, PJ. 2009. Inactivation
kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innovative
Food Science & Emerging Technologies. 10(2): 166-171.
37.Vandresen, S., Quadri, MG., de Souza, JA., and Hotza, D. 2009. Temperature effect on the
rheological behavior of carrot juices. Journal of Food Engineering. 92(3): 269-274.
38.Versteeg, C., Rombouts, FM., Spaansen, CH., and Pilnik, W. 1980. Thermostability and
orange juice cloud destabilizing properties of multiple pectinesterases from orange. Journal
of Food Science. 45(4): 969-971.
39.Vikram, V., Ramesh, M., and Prapulla, S. 2005. Thermal degradation kinetics of nutrients in
orange juice heated by electromagnetic and conventional methods. Journal of Food
Engineering. 69(1): 31-40.
40.Wang, T., and Gleave, A.P. 2012. Applications of Biotechnology in Kiwifruit (Actinidia).:
Intech Open Access Publisher.
41.Wicker, L., and Temelli, F. 1988. Heat inactivation of pectinesterase in orange juice pulp.
Journal of Food Science. 53(1): 162-164.
42.Yeom, H., Zhang, Q., and Chism, G. 2002. Inactivation of pectin methyl esterase in orange
juice by pulsed electric fields. Journal of Food Science. 67(6): 2154-2159.
43.Zhou, L., Wang, Y., Hu, X., Wu, J., and Liao, X. 2009. Effect of high pressure carbon
dioxide on the quality of carrot juice. Innovative Food Science & Emerging Technologies.
10(3): 21-327.