هیدروژناسیون روغن سويا با تکنیک پلاسما سرد با ترکیب گازی هیدروژن- نیتروژن
محورهای موضوعی : شیمی مواد غذایی
ضحی سیرتی
1
,
مریم قراچورلو
2
*
,
حمیدرضا قمی مرزدشتی
3
,
رضا عزیزی نژاد
4
1 - دانشجوی دکتری گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استاد گروه علوم و صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - دانشیار پژوهشکده لیزر و پلاسما، دانشگاه شهید بهشتی، تهران، ایران
4 - استادیار گروه بیوتکنولوژی و بهنژادی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
کلید واژه: اسید چرب ترانس, پلاسمای سرد, خواص فیزیکوشیمیایی, روغن سویا, هیدروژناسیون ,
چکیده مقاله :
مقدمه: به دلیل بالا بودن میزان اسیدهای چرب غیر اشباع در روغن سویا، احتمال رخداد اکسیداسیون در این محصول بالا و کاربرد آن¬ در صنعت غذا محدود می¬باشد؛ لذا جهت افزایش پایداری اکسیداتیو و توسعه کاربردهای غذایی آن، فرایندهای اصلاحی متعددی مورد توجه قرار گرفته است که در این بین فرایند هیدروژناسیون با استفاده از تکنولوژی نوین پلاسمای سرد جهت تولید روغن نیمه هیدروژنه با اسیدهای چرب ترانس بسیار پایین، مورد توجه قرار گرفته است. مواد و روش¬ها: در این پژوهش به بررسی اثر استفاده از پلاسمای سرد تخلیه مانع دی الکتریک سطحی با استفاده از تیمار 13 ساعته، ولتاژ 15کیلوولت و گاز هیدروژن 50% و نیتروژن 50% بر روی خصوصیات فیزیکیوشیمیایی روغن سویا پرداخته شد. در بازه¬های زمانی مشخص از نمونه¬های تیمار شده نمونه برداری گردید و ترکیب اسیدهای چرب، اندیس یدی، ضریب شکست، محتوی کارتنوئید، نقطه ذوب، اندیس پراکسید، محتوی توکوفرول و محتوی استرول آن¬ها اندازه گیری شد. یافته¬ها: نتایج حاصله نشان داد که در اثر استفاده از تیمار پلاسمای سرد تخلیه مانع دی الکتریک سطحی 13 ساعته، محتوی اسیدهای چرب غیر اشباع از 62/58% به 24/40%، محتوی کارتنوئید ازpmm 38/26 به ppm 32/6، ضریب شکست از 4672/1 به 4400/1، اندیس یدی حدود از 64/129 به 45/100، میزان استرول کل از pmm 51/2636 به pmm 86/2315 به طور معناداری کاهش و عدد پراکسید از 4/2 به 8/5 meq O2/kg oil و نقطه ذوب به C° 7 افزایش یافتند(p<0.05). همچنین میزان اسیدهای چرب ترانس تولید شده به صورت بسیار جزئی (85/0 %) مشاهده گردید. نتیجه گیری: با توجه به نتایج بدست آمده از بررسی¬های صورت گرفته، می¬توان از تیمار پلاسما دی¬بی¬دی سطحی به عنوان فناوری نوین جهت هیدروژناسیون روغن¬ها به همراه رنگبری استفاده نمود.
Abstract: Introduction: Due to the high content of unsaturated fatty acids in soybean oil, the possibility of oxidation occurrence in this product is high and its application in the food industry is limited. Therefore, to increase oxidative stability and extend food applications of soybean oil, various modification processes have been investigated. Among modification processes, the hydrogenation process using the cold plasma technology has been considered to produce the partially hydrogenated oil with very low trans fatty acids. Materials and methods: this research evaluated the effect of surface dielectric barrier discharge cold plasma on physicochemical properties of soybean oil at 15 kV voltage and 50% hydrogen- 50% nitrogen gas composition for 13-hour treatment. The samples were taken at the certain intervals to measure fatty acid composition, iodine value, refractive index, carotenoid content, melting point, peroxide value, tocopherol content, and sterol content during the treatment. Findings: After a 13-h treatment, the results showed an decrease in the content of unsaturated fatty acids, carotenoid content, refractive index, iodine value and total sterol content from 58.62% to 40.24%, from 26.38 ppm to 6.32 ppm, from 1.4672 to 1.4400, from 129.64 to 100.45 and from 2636.51 ppm to 2315.86 ppm and an increase in peroxide value from 2.4 to 5.8 meq O2/kg oil and melting point to 7°C, respectively (p<0.05). In addition, the content of trans fatty acids was detected in very small content (0.85%). Conclusion: According to the obtained results, surface dielectric barrier discharge cold plasma treatment can be used as a new technology for the hydrogenation of oils along with bleaching oil.
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