تاثیر پروتئین هیدرولیز شده جوانه ماش (vigna radiata) بر ویژگی های ماست همزده
الموضوعات :سید امید مظلومی 1 , شبنم حقیقت خواجوی 2 , رضا صفری 3
1 - دانش آموخته کارشناسی ارشد علوم و مهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
2 - استادیار گروه علوم ومهندسی صنایع غذایی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
3 - استادیار پژوهشی، پژوهشکده اکولوژی دریای خزر، موسسه تحقیقاتی علوم شیلاتی کشور، سازمان تحقیقات آموزش و ترویج کشاورزی، ساری، ایران
الکلمات المفتاحية: هیدرولیز آنزیمی, ماست همزده, جوانه ماش, پروتئین هیدرولیز شده,
ملخص المقالة :
مقدمه: استفاده از پروتئین هیدرولیز شده جوانه حبوبات از جمله ماش، علاوه برتأثیر بر روی ویژگی های بافتی محصولات لبنی از جمله ماست همزده و افزایش ارزش تغذیه ای آن به سبب وجود ترکیبات زیست فعال و مواد معدنی، میتواند به عنوان جایگزین مناسبی برای ترکیبات پروتئینی شیر و افزایش راندمان تولید گردد. این تحقیق با هدف بررسی اثر افزودن پروتئین هیدرولیز شده جوانه ماش بر ویژگی های فیزیکوشیمیایی ماست همزده انجام گرفت.مواد و روش ها: در این پژوهش، پروتئین هیدرولیز شده جوانه ماش به میزان 1، 2 و 3 درصد (وزنی/وزنی) به عنوان جایگزین کنسانتره پروتئین شیر(MPC) وهمچنین به همراه 1 و 5/1 درصد (وزنی/وزنی) MPC به کار برده شد. تأثیر آن بر ویژگی های فیزیکو شیمیایی انتخابی(نظیر pH ، اسیدیته، ظرفیت نگهداری آب، آب اندازی، درصد ماده خشک، عناصر معدنی، DPPH، ویسکوزیته) و خواص حسی (بافت، رنگ، طعم، بو و پذیرش کلی) مورد بررسی قرار گرفت. نمونه های ماست همزده به مدت 21 روز در دمای 4 درجه سلسیوس نگهداری و متغیرهای مورد نظر در روزهای صفر، هفت، چهارده و بیست و یک اندازه گیری شد.یافته ها: به طور کلی افزودن سطح معنی داری از غلظت های مختلف پروتئین هیدرولیز شده جوانه ماش، طی روزهای صفر، 7، 14 و 21 روز نگهداری، ضمن جلوگیری از تغییرات مشخص در pH واسیدیته، ویسکوزیته ماست را فزایش داد و باعث کاهش آب اندازی در ماست همزده شد. همچنین باعث افزایش ماده خشک و بهبود ویسکوزیته و ویژگی های بافت محصول گردیده و میزان عناصر معدنی و ظرفیت آنتی اکسیدانی محصول را افزایش داد.نتیجه گیری: نتایج این بررسی نشان داد که استفاده از پروتئین هیدرولیز شده جوانه ماش می تواند جایگزین قابل قبولی برای کنسانتره پروتئین شیر در ماست همزده باشد.
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Alfaifi, M. & Stathopoulos, C. (2010). Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of gelato ice Cream. International Food Research Journal, 17, 787-793.
Alirezalu, K. & Azadmard Damirchi, S. (2015). Evaluation of The Nutrient Losses During the Production of Traditional Concentrated Tuluq and Torba Yoghurts. Electronic Journal of Food Processing and Preservation, 7(1), 1-14.
Alvarez, V., Wolters, C., Vodovotz, Y. & Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3), 862-871.
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Cheng, J., Ma, Y., Li, X., Yan, T. & Cui, J. (2015). Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocolloids, 45, 327-336.
Clavel, D., Drame, N.K., Roy-Macauley, H., Braconnier, S. & Laffray, D. (2005). Analysis of early responses to drought associated with field drought adaptation in four Sahelian groundnut (Arachis hypogaea L.) cultivars. Environmental and Experimental Botany, 54, (3) 219-230.
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Fang, T., Shen, X., Hou, J. & Guo, M. (2019). Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical texture, microstructure and properties of low-fat set yogurt. Food Science and Technology, 115, 108268.
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Ibrahim, O., Glibowski, P., Nour, M., El-hofi, M., El-Tanboly, E.S. & Abd-Rabou, N. (2017). Effect of rosemary transglutamine on yogurt fortified with whey protein isolate. Polish Journal of Food and Nutrition Science, 67(4), 265-274.
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_||_Abd el-salam, M.H. & El-shibiny, S. (2015). Preparation, properties and uses of enzymatic milk protein hydrolysates. Food Science and Nutrition, 57(6), 1119-1132.
Alfaifi, M. & Stathopoulos, C. (2010). Effect of egg yolk substitution by sweet whey protein concentrate (WPC), on physical properties of gelato ice Cream. International Food Research Journal, 17, 787-793.
Alirezalu, K. & Azadmard Damirchi, S. (2015). Evaluation of The Nutrient Losses During the Production of Traditional Concentrated Tuluq and Torba Yoghurts. Electronic Journal of Food Processing and Preservation, 7(1), 1-14.
Alvarez, V., Wolters, C., Vodovotz, Y. & Ji, T. (2005). Physical properties of ice cream containing milk protein concentrates. Journal of Dairy Science, 88(3), 862-871.
Anwar, F., Latif, S., Przybylski, R., Sultana, B. & Ashraf, M. (2007). Chemical composition and antioxidant activity of seeds of different cultivars of mungbean. Journal of Food Science, 72, 503- 510.
Arroyo, C., Kennedy, T.M., Lyng, J.G. & Osullivan, M. (2017). Comparison of conventional heat treatment with selected non-thermal technologies for the inactivation of commercian protease protamex. Food and Bioproducts Processing, 105, 95-103.
Asghar Ali, M., Choudhry, A. & Tanveer, A. (2000). Response of mungbean (Vigna radiate (L.) genotypes to rhizobia culture. Pakistan Journal Agriculture Science, 37(1-2), 80 -82.
Bains, G.S. & Kiran, R. (2008). Phenological studies in summer green gram (Vigna radiate L.
Wilczek) under changed hydrothermal regimes. Legume Research, 31(2), 105-109.
Belitz, H.D., Grosch, W. & Schieberle, P. (2009). Food Chemistry 4th edition. Berlin, Springer.
Bhaskar, N., Benila, T., Radha, C. & Lalitha, R. G. (2008). Optimization of enzymatic hydrolysis of visceral waste proteins of catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99, 335-343.
Budseekoad, S., Yupanqui, C.T., Sirinupong, N., Alashi, A.M., Aluko, R.E. & Youravong, W. (2018). Structural and functional characterization of calcium and iron-binding peptides from mungbean protein hydrolysate. Journal of Functional Food, 49, 333-341.
Cheng, J., Cui, J., Ma, Y., Yan, T., Wang, L., Li, H. & Li, X. (2016). Effects of soy-to-milk protein ratio and sucrose fatty acid ester addition on the stability of ice cream emulsions. Food Hydrocolloids, 60, 425-436.
Cheng, J., Ma, Y., Li, X., Yan, T. & Cui, J. (2015). Effects of milk protein-polysaccharide interactions on the stability of ice cream mix model systems. Food Hydrocolloids, 45, 327-336.
Clavel, D., Drame, N.K., Roy-Macauley, H., Braconnier, S. & Laffray, D. (2005). Analysis of early responses to drought associated with field drought adaptation in four Sahelian groundnut (Arachis hypogaea L.) cultivars. Environmental and Experimental Botany, 54, (3) 219-230.
Contreras, M.D.M., Hernández-Ledesma, B., Amigo, L. P. J., Martín-Álvarez. & Recio, i (2011). Production of antioxidant hydrolysate from a whey protein concentrate with thermolysin: Optimization by response surface methodology, LWT - Food Science and Technology, 44, 9-15.
Das Graças Pereira, G., De Resende, J. V., De Abreu, L. R., De Oliveira Giarola, T. M. & Perrone, I. T. (2011). Influence of the partial substitution of skim milk powder for soy extract on ice cream structure and quality. European Food Research and Technology, 232(6), 1093-1102.
De Costa, W.A.J.M. & Shanmugathasan, K.N. (1999). Effects of irrigation at different growth stages on vegetative growth of mungbean Vigna radiata (L.) Wilczek in dry and intermediate zones of SriLanka. Journal Agronomy and Crop Science, 183(2), 137-143.
Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X. & Li, C. (2017). Extraction, physiochemical characteristics and functional properties of mungbean protein. Food Hydrocolloieds, 76, 131-140.
Echendu, C.A., Obizoba, I.C. & Anyika, J.U. (2009). Effects of germination on chemical composition of groundbean (Kerstingiella geocarpa harm) seeds. Pakistan Journal of Nutrition, 8(12), 1849-1854.
Fang, T., Shen, X., Hou, J. & Guo, M. (2019). Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical texture, microstructure and properties of low-fat set yogurt. Food Science and Technology, 115, 108268.
Fennema, O., Parkin, K. & Damodaran, S. (2008). Fennema Food Chemistry Forth Editin. CRC PRESS.
Guo, X., Li, T., Tang, K. & Liu, R.H. (2012). Effect of germination on phytochemical profiles and antioxcidant activity of mungbean sprouts. Journal of Agricultural and Food Chemistry, 60, 11050-11055.
Hou, D., Yousaf, I., Xue, Y., Hu, i., Wu, J., Hu, X., Feng, N. & Shen, Q. (2019). Mungbean (vignaradiata.L): Bioactive polyphenols, polysaccharides, peptides and health benefits. Nutrient, 11, 1238.
Hoyle, N.T. & Merritt, J.H. (1994). Qulity of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59(1), 76-79.
Ibrahim, O., Glibowski, P., Nour, M., El-hofi, M., El-Tanboly, E.S. & Abd-Rabou, N. (2017). Effect of rosemary transglutamine on yogurt fortified with whey protein isolate. Polish Journal of Food and Nutrition Science, 67(4), 265-274.
Khairunnisa, S., Kayaputri, I. & Utama, G. (2019). Study of The Addition Hull of Mung Bean Sprouts Extract to pH and Characteristic of Sensory Yogurt Probiotic. Journal Ilmu dan Teknologi Hasil Ternak, 14 (2), 99-106.
Kim, S.L., Lee, J.E., Kwon, Y.U., Kim, W.H., Jung, G.H., Kim, D.W., Lee, C.K., Lee, Y.Y., Kim, M.J., Kim, Y.H., Hwang, T.Y. & Chung, I.M. (2013). Introduction and nutritional evaluation of germinated soy germ. Food Chemistry, 136, 491-500.
Liaset, B., Nortved, R., Lied, E. & Espe, M. (2002). Studies on the nitrogen recovery in enzymic hydrolysis of atlantic salmon (Salmon salar,L.) Frames by protamex protease. Process Biochemistry, 37, 1263-1269.
Lopese, L.A.R., Martins, M.D.D., Fariase, L.M., Brito, A.K.D., Lima, G.D., Carvalh, V.B.L., Pereira, C.F.D., Junior, A.M.C., Saladanh, T., Arease, J.A.G. & Silva, K.J.D. (2018). Cholestrol-lowering and Liver– protective effects of cooked and germinated mungbean (Vignaradiata.L). Nutrients, 10, 821.
Madar, I.H., Asangani, A.H., Srinivasan, S., Tayubi, I.A. & Ogu, G.I. (2017). Nutritional and biochemical alterations in vigna radiate (mungbean) seeds by germination. International Journal of Current Microbiology and Applied Sciences, 6(9), 3307-3313.
Mamilla, R.K. & Mishra, V.K. (2017). Effect of germination on antioxidant and ACE inhibitory activities of legumes. Food Science and Technology, 75, 51-58.
Manzoor, S., Yusof, Y.A., Chin, N.L., Mohamed, I.S., Tawakkal, A., Fikry, M. & Chang, I.S. (2019). Quality characteristic and srnsory profile of stirred yogurt enriched with papaya peel powder. Pertanika Journal Tropical Agricultural Science, 42(2), 519-533.
Merz, M., Eisele, T., Berends, P., Appel, D., Rabe, S., Blank, I., Stressler, T. & Fischer, I. (2015). Flavourzyme an enzyme preparation with industrial relevance automated nine-step purification and partial characterization of eight enzymes. Journal of Agricultural and Food Chemistry, 63(23), 5682-5693.
Nagaoka, S. (2019). Yogurt production. in: Lactic asid bacteria methods and protocols, Kanauchi, M. Humana Press. pp. 45-54.
Nouri, M., Ezzatpanah, H., Abbasi, S. & Behmadi, H. (2013). Investigating the stability of chemical and physical characteristics of non-fat set yoghurt containing textured milk during the storage time. JFST, 40 (10). [in persian]
Ovissipour, M., Abedian, A., Motamedzadegan, A., Rasco, B., Safari, R. & Shahiri, H. (2009). The effect of enzymatic hydrolysis time and temperature on the properties of protein hydrolysates from Persian sturgeon (Accipenser persicus) viscera. Food Chemistry, 115, 238-242.
Pérez-Balibrea, S., Moreno, D.A. & Garcia-Viguera, C. (2011). Genotyp effects on the phytochemical quality of seeds and sprouts from commercial broccoli cultivars. Food Chemistry, 125, 348-354.
Priudarshani, W.M.D. & Muthumuniarachchi, M.A.A.R. (2018). Physico chemical and sensory quality of mungbean (vigna radiate) enriched stirred yogurt. International Food Research Journal, 25(5), 2051-2055.
Rafiq, S., Huma, N., Pasha, I., Sameen, A., Mukhtar, O. & Issakhan, M. (2016). Chemical composition, nitrogen fractions and aminoacids profile of milk from different animal species. Asian-Australasian Journal of Animal Sciences, 29(7), 1022-1028.
Safari, N., Fazel, M. & Jahadi, M. (2017). Investigation the effect of Allium Canadanse plant powder on physicochemical properties of stirred yoghurt. JFST, 66 (14). [in persian]
Sbroggio M.F., Montilha M.S., Riberio V., Figueiredoi G.D., Georgett S.R. & Kurozawa L.E. (2016). Influence of the degree of hydrolysis and type ofenzyme on antioxidant activity of okara protein hydrolysates. Food Science and Technology, 36(2), 375-381.
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